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Peach, Raspberry, and Blueberry Cobbler

I had some peaches that needed to be used up last week. That’s what happens when when I see great fruit prices and I buy more than we can really eat in time.

Since they weren’t really very pretty peaches anymore, I thought I should bake something with them. A peach cobbler was the first thing that came to mind. Or, in this case, a Peach, Raspberry, and Blueberry Cobbler with a Cinnamon Sugar Biscuit Topping.


I love baking with fruit and my latest craving was to bake something with peaches and blueberries. Blueberries and raspberries had both been on sale too, so I used a little of both. If I want to make anything with berries around here I have to move quick because Madeline is a berry eating machine.


She’s eaten an entire regular sized package of blueberries before we’ve even gotten out of the grocery store before. Yes, I know I shouldn’t let her eat them straight from the store without washing – but you try telling that to a head strong 2 1/2 year old when you’ve still got a list a mile long to shop for


Anyway…the photos are from the first time that I made this recipe, but the recipe is from the second time I made it because I wanted to perfect a couple of things.

I love a peach cobbler and I love berry cobbler, and I definitely love the two combined. Eric likes the cobblers better cold, but I like them better just a bit warmer than room temperature.


No funny store, amusing anecdote, or life insights in this post. But definitely a winner of a recipe with this Peach Berry Cobbler.

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raspberry, blueberry, and peach cobbler with biscuit crust

Peach Berry Cobbler

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

This peach and mixed berry cobbler is topped with homemade sour cream biscuits. This is the ultimate end of summer dessert!


Fruit Mixture:

  • 1/3 cup sugar
  • 2 tablespoons + 1/4 teaspoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3 cups fresh or frozen peaches, chopped
  • 1 cup fresh or frozen blueberries
  • 1 heaping cup fresh or frozen raspberries

Cinnamon Biscuit Topping:

  • 1/2 cup all purpose flour
  • 1/2 cup plain cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter (frozen is best)
  • 1/4 cup + 1 1/2 tablespoons cold cream
  • cinnamon sugar for sprinkling on top


  1. Preheat oven to 400 degrees F.
  2. For the fruit mixture: combine the sugar, cornstarch, cinnamon, lemon juice, vanilla, and almond extract in a small bowl. Mix well. Place the peaches and blueberries in a medium-sized mixing bowl. Add the cornstarch mixture and toss to coat. Add the raspberries and gently stir to combine.
  3. Divide the fruit mixture among four 8 ounce individual dessert serving dishes that are oven safe. Place dishes on top of a baking sheet and transfer into the oven. Bake for 10 minutes.
  4. Meanwhile, combine the first seven ingredients for the cinnamon biscuits (flour through salt) in a medium-sized mixing bowl, mix well. Using the largest hole on a box cheese grater, grate the cold or frozen butter. Add the butter to the flour mixture and stir to combine. Stir in the cream until the mixture just comes together.
  5. Then, turn out the dough onto a lightly floured surface and knead just until it comes together. Roll to a 1/2 inch thickness. Cut biscuits using either a 2 or 3-inch biscuit cutter. If you want two smaller biscuits per cobbler, then use the 2-inch biscuit. If you want one biscuit per cobbler, use the 3-inch biscuit.
  6. After the fruit has baked for 10 minutes, remove from the oven and top with biscuits (2 small biscuits per cobbler or 1 larger biscuit each). Then, if desired, sprinkle the tops with cinnamon sugar.
  7. Return to the oven and bake for 15-20 minutes. Biscuits should be golden and the fruit mixture bubbling. Cool for 5-10 minutes before serving.


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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 584Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 37mgSodium 389mgCarbohydrates 113gFiber 11gSugar 74gProtein 5g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Monday 9th of August 2010

Looks so wonderful!


Friday 6th of August 2010

love the combo of fruits! usually i don't do that in baking so i'll have to try it out.


Friday 6th of August 2010

Saw this at Tastespotting and I just have to check it out. They look so good. A great way to use summer fruits.


Wednesday 4th of August 2010

That cobbler looks amazing! You should submit the recipe to the Recipe4Living Fall Cobbler Recipe Contest here!

Shaheen {The Purple Foodie}

Wednesday 4th of August 2010

This looks so delicious, Katie! I think I'm going to break into my bag of very expensive raspberries just for this.

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