Peach Raspberry Cobbler Driscoll's

Peach Raspberry Cobbler

  • 4 Tablespoons plus 2 teaspoons sugar, divided
  • 150 grams plus 2 tablespoons all-purpose flour, divided
  • 600 grams of. peaches, peeled and sliced or 450 grams of frozen unsweetened sliced peaches, thawed and drained
  • 250 grams of Driscoll's Raspberries
  • 1 Tsp. grated lemon peel
  • 1/2 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 10 grams of cold butter, cut into small pieces
  • 120 ml of low-fat buttermilk

50 min | 8 | dessert

Peach Raspberry Cobbler Driscoll's

This peach raspberry cobbler is the perfect mix of flavors with a combination of sweet raspberries & peaches, and a savory buttermilk biscuit topping.


Preheat oven to 220°C. Spray 8 ramekins and place on jelly-roll pan. Set aside.
For filling, combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries and lemon peel; toss to coat. Divide fruit among prepared ramekins. Bake about 15 minutes or until fruit is bubbly around edges.
Meanwhile, for topping, combine remaining flour, 2 tablespoons sugar, baking powder, baking soda and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.
Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes longer or until topping is lightly browned. Serve warm.

Leafs Raspberry

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