Old-Fashioned Raspberry Peach Cobbler is the perfect combination of tart and sweet! It has a whole wheat double crust, four cups of fruit, and is naturally sweetened with whole cane sugar.
Good morning, and happy weekend! I’m standing in my kitchen as I write this post, and the early morning sun is streaming in through the windows.
I love these long summer days. They bring back good memories from when I was a kid. Swimming, homemade popsicles, fresh fruit from our fruit trees, summer church activities, and working in the garden.
Oh, yes, and the blistering heat and humidity that left you feeling like you needed a shower after being outside for five minutes. (But hey, when you’re a kid that doesn’t bother you as much.) “Mom, do I have to take a shower? “YES.”
*insert video clip of Mom burning our clothes after we returned from outdoor activities at church that involved mud pits, water balloon fights, and obstacle courses*
My birthday is in the summer as well, which is kind of amazing because growing up it often meant swimming and cookouts on my birthday, and summery birthday desserts.
Summer also brings back memories of my grandma’s homemade peach cobbler. (Also known as “Meemaw’s cobbler”.) I’m telling you, she can make some of the best peach cobbler you’ve ever tasted.
This Raspberry Peach Cobbler is an adaption of her recipe. Freshly picked peaches would obviously be the best, but the ones at the store were looking pretty good so I decided to grab a few. I was planning to use only peaches, but I also had some raspberries on hand and thought, “Why not?” The end result was a delicious cobbler with a perfect combination of sweet and tart.
So, um, when it came to taking pictures, this cobbler just would not cooperate. I think the combination of peach juice, raspberry juice, and the darker color of the whole cane sugar combined to result in a dessert that looks kind of, eh, strange. My attempts to get a good picture of the entire cobbler were a complete wash, and so I landed on just taking pictures of it after it had been served. I had second thoughts about posting them, but the cobbler tasted so good I decided, “Whatever. I’ll just share the recipe anyway.” 🙂
Have a great weekend, ya’ll! Make a cobbler and enjoy that fresh summer fruit.
Old-Fashioned Raspberry Peach Cobbler
- 1 cup whole wheat flour
- 1 cup unbleached, all purpose flour
- 1 teaspoon salt
- 1/2 cup + 1 Tablespoon butter, softened
- 1/2 cup + 2 Tablespoons water
- 3 cups fresh peaches, roughly chopped (peeled or unpeeled is fine)
- 1 cup fresh or frozen raspberries
- 1 1/4 cups whole cane sugar (I used Sucanat) OR 1 cup regular sugar
- 1 teaspoon lemon juice
- 1 1/4 cups water
Preheat oven to 400 degrees Fahrenheit. Grease a 9×9 inch baking dish or deep 9.5-inch pie plate and set aside.
In medium bowl, combine flours and salt. Cut in butter with fork until mixture resembles coarse crumbs. Gradually mix in water, until mixture forms soft dough. Divide dough in half. Roll out one half on lightly floured surface until it is large enough to cover bottom and sides of pie plate or baking dish, with a little extra on the sides. Place in dish.
Combine chopped peaches, raspberries, lemon juice, and whole cane sugar in large bowl and toss to coat fruit. Pour fruit into dish over prepared bottom crust. Drizzle water over top. Roll out second crust on lightly floured surface and place over top of fruit. Pinch edges to seal, and roll inward so that edges of crust are lying on top of crust instead of on the edge of the pie plate or baking dish. Cut several slits in top crust. (You can get fancy here and make a design if you wish. I was in a hurry and simply cut several slits cross-wise.)
Bake in preheated oven for 40-50 minutes or until crust turns golden brown and filling is bubbly.
~K in the Kitchen