Raspberry-peach cobbler


Total 1 hr

Prep 15 min

Cook 45 min

Serves 8


  • Peach(es)  6 medium, halved, pitted and thinly sliced (about 1 ¾ lbs)
  • Powdered sugar (confectioner's)  3 Tbsp
  • Fresh raspberries  1 cup(s)
  • All-purpose flour  ¾ cup(s)
  • Sugar  3½ Tbsp, granulated, divided
  • Baking powder  ½ tsp
  • Baking soda  ¼ tsp
  • Table salt  ¼ tsp
  • Regular butter  3 Tbsp, cold
  • Light sour cream  ⅓ cup(s)
  • Vanilla extract  1 tsp


  1. Preheat oven to 350º. Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
  2. In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles coarse crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
  3. Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
  4. Bake until top is golden brown, and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving.

Yields about 1/2 cup per serving.

Raspberry-peach cobbler

45 Minutes

15 Minutes

This cobbler is lightened up by using reduced-fat sour cream and far less butter than most traditional recipes. Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired.

snack, dessert

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