Dessert has never been easier or tastier! This easy apple cobbler recipe is a dump-and-go style recipe, using a few shortcuts with a couple of extra touches! 

Hey there friends! Picture this; you knock out your to-do list on a Saturday morning before the kids wake up and receive a text.

The text says, “Can’t wait to see you today!”. Your mind starts racing while you run to your calendar to see what you missed. After flipping to today’s date, you see a note that you RSVP’d to a friend’s cookout that begins in a few hours.

Panic starts to overtake you as you try to think about what you will wear, getting the kids ready, and what you are going to bring. 

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Hello friends! My name is Zainab and I am notorious for being late and why I am only now in September sharing with you this bourbon peach cobbler recipe. Say what? Well, for some of us, peaches are still at our local stands and supermarkets. If you can, grab some fresh ones, and please make this peach cobbler. 

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The post Bourbon Peach Cobbler appeared first on A Classic Twist.

I couldn’t let the summer go by without making at least one peach recipe. This peach raspberry cobbler is going to be the only peach recipe I share here before the start of Apple season.

To be honest, I’ve been enjoying peaches all season and got Elliott hooked on it too. His daycare teachers say he is the only one in his class that eats peaches and loves it, so I’ve been buying it by the pound. I figured it was about time I baked something with them before it’s too late in the season for juicy peaches.

I got the recipe for this peach cobbler from the back of a recipe card from the grocery store with a beautiful peach cobbler photo. We truly eat with our eyes because I couldn’t get that cobbler out of my mind after drooling over it.

This peach raspberry cobbler has a juicy interior of fresh peaches and raspberries baked to perfection under a moist and buttery biscuit topping. The golden brown topping is a great compliment to the sweet filling.

If you are looking for a great end of summer dessert, then this peach raspberry cobbler is one to try. It won’t disappoint and the individual portions make it perfect for entertaining. But you can also bake the entire recipe in one big casserole dish for a more family style experience. Either way, it will taste the same and it’s amazing if I must say so myself.

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Yield: 4 8-ounce cobblers

Peach Raspberry Cobbler

A delicious homemade peach raspberry cobbler recipe with a juicy peach filling and a moist and flaky biscuit topping. Perfect for summer picnics and parties.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 minute

Ingredients

Peach Raspberry Filling:

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• 4-5 peaches, peeled and sliced
• 2 tablespoon granulated sugar
• 1 cup raspberries
• 1 teaspoon vanllla extract
• 2 teaspoons lemon zest
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/3 cup brown sugar

Cobbler Topping:

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• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• a dash of salt
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1 large egg
• 2 tablespoons turbinado sugar

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place 4 8-ounce ramekins on the baking sheet.
2. In a medium bowl, whisk together sugar, brown sugar, cinnamon, cornstarch and lemon zest. In another medium bowl, toss the peaches and vanilla extract. Add the sugar mixture over the peaches and gently fold. Add the raspberries and gently fold with your fingers.
3. In a small measuring cup, whisk together the egg, melted butter and heavy cream. In a small bowl, combine the flour, salt, baking powder and sugar. Make a well in the center of the dry ingredients and pour in the heavy cream mixture. Using a fork, slowly mix in the flour until a sticky dough forms.
4. Spoon the peach mixture into the prepared ramekins, filling each to the top. Using a tablespoon scoop, top each ramekin with two scoops of dough. Pat the dough gently on top of the fruit and cover the entire surface. Brush the surface of each with heavy cream and sprinkle with turbinado sugar.
5. Bake until juices bubble and crust is golden brown, about 35-40 minutes. Let cobbler rest for 15 minutes before serving.

Notes

Adapted from the back of a recipe card.

Nutrition Information:

Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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