Low-Sugar Raspberry Peach Cobbler
Summer desserts are just the best. I love filling them with fresh, seasonal fruit and enjoying them together as a family. This Raspberry Peach Cobbler is a classic summer dessert with a twist. This version is low in sugar, although it is so packed with sweet summer fruit that you won’t even miss the sugar.
I grew up on peach cobbler and, because it is one of those desserts that is so easy to keep the ingredients on hand for, it is pretty much my go-to summer dessert. This Raspberry Peach Cobbler adds a whole new layer of flavor and is just as fast and easy to throw together as the original.
Raspberry Peach Cobbler Ingredients
- 1 can of peaches (or 3-4 fresh peaches sliced)
- 1 pint of raspberries
- 1 cup flour
- 2 Tbsp. sugar (or coconut sugar)
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 Tbsp. butter
- 1/2 cup milk
Raspberry Peach Cobbler Preparation
Preheat the oven to 400°.
In a 9×9, spread your peaches (with the juice drained) and raspberries, making sure that you have an even layer of both.
In a separate bowl, combine the flour, sugar, baking powder and salt.
Use a pastry blender (we like this one) to cut in the butter until you have fine crumbs.
Stir in the milk, being careful not to over mix.
Use a muffin scoop to scoop 6 spoonfuls of dough on top of your fruit.
Optional: sprinkle a small amount of sugar on top before baking.
Bake for 25 minutes, or until the top is golden brown. Serve with vanilla ice cream.
Ingredients
- 1 can of peaches (or 3-4 fresh peaches sliced)
- 1 pint of raspberries
- 1 cup flour
- 2 Tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 Tbsp. butter
- 1/2 cup milkÂ
Instructions
- Preheat the oven to 400°.
- In a 9x9, spread your peaches (with the juice drained) and raspberries, making sure that you have an even layer of both.Â
- In a separate bowl, combine the flour, sugar, baking powder and salt.Â
- Use a pastry blender to cut in the butter until you have fine crumbs.Â
- Stir in the milk, being careful not to over mix.Â
- Use a muffin scoop to scoop 6 spoonfuls of dough on top of your fruit.Â
- Optional: sprinkle a small amount of sugar on top before baking.
- Bake for 25 minutes, or until the top is golden brown.
- Serve with vanilla ice cream.
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