Best 6 Peachy Raspberry Dump Cobbler Recipes
Indulge in a delightful symphony of flavors with our Peachy Raspberry Dump Cobbler, a delectable treat that combines the juicy sweetness of peaches and the tangy burst of raspberries in a flaky, golden crust. This easy-to-make cobbler is a perfect dessert for any occasion, whether you're hosting a summer gathering or simply craving a comforting sweet treat. With just a few simple ingredients and minimal effort, you can create a culinary masterpiece that will tantalize your taste buds and leave you wanting more. Our recipe provides step-by-step instructions, ensuring that even novice bakers can achieve cobbler perfection. Additionally, we've included variations and serving suggestions to help you customize the cobbler to your liking. So, gather your ingredients, preheat your oven, and embark on a flavor-filled journey with our Peachy Raspberry Dump Cobbler.
Let's cook with our recipes!
PEACH RASPBERRY COBBLER
A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!
Provided by Jennifer
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
- Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
- In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
- Bake 45 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g
PEACH AND RASPBERRY COBBLER
Provided by Food Network Kitchen
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
- Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
- Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.
PEACHY RASPBERRY DUMP COBBLER
What could be better than another dump cake. There are so many combinations that it is almost impossible to post all the combinations out there- but this is one of my favorites. Hope you like it too!
Provided by Pat Duran
Categories Fruit Desserts
Time 55m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350^. Dump peaches with syrup into the bottom of a 9x13-inch baking pan. Scatter raspberries on top of peaches.
- 2. Sprinkle the dry cake mix over the raspberries and peaches. Drizzle the melted butter over the cake mix , and spread around a little. Sprinkle the cinnamon evenly over the top. Bake in preheated oven about 35-40 minutes. test with toothpick near center of cake. Cool on wire rack. Cut piece of cake and flip fruit side up onto plate. Serve with whipped cream or ice cream or Fluff.
- 3. Note: 2 to 2 1/2 cups of the 3-2-1 cake mix can be sprinkled over fruit instead of the box of cake mix. Use it dry then drizzle on the butter the same. Make sure you mix up the 3-2-1 cake mix before you measure it out.(do not user the water)
PEACH AND RASPBERRY COBBLER
Dessert doesn't get any better than a favorite fruit combo transformed into an easy, warm-from-the-oven cobbler!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
- Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
- Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 460 mg
PEACH AND RASPBERRY COBBLER
This has got to be one of the easiest and tastiest cobbler recipes I've tried. It literally took me 10 minutes to throw together before it went into the oven. Very simple and delicious.
Provided by C in PA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Mix peaches and raspberries, and place in bottom of 3 qt casserole dish.
- Using fork, stir together flour, sugar, baking powder and cinnamon.
- Stir in eggs using fork.
- Batter will be quite dry.
- Pour over top of fruit.
- Pour melted butter of top.
- Place in oven and cook for 1 hour.
Nutrition Facts : Calories 490.1, Fat 7.5, SaturatedFat 4.1, Cholesterol 68.1, Sodium 153.9, Carbohydrate 103, Fiber 4.6, Sugar 75.1, Protein 5.6
DUMP PEACH COBBLER
Make and share this Dump Peach Cobbler recipe from Food.com.
Provided by Melanie Murray
Categories Pie
Time 40m
Yield 1 cobbler
Number Of Ingredients 6
Steps:
- Melt butter in cooking dish (approx. 1 1/2 qt) and set aside to cool.
- Mix flour, sugar, cinnamon and milk.
- Pour Batter gently into the middle of melted butter but DO NOT STIR.
- Pour peaches and juice into the center of the batter but DO NOT STIR.
- Sprinkle cinnamon on top, a little at a time.
- Bake at 350 degrees for approximately 30 minutes until brown and bubbly.
Tips:
- Choose ripe, juicy peaches and raspberries. This will ensure that your cobbler has the best flavor.
- Use a variety of peaches. White peaches, yellow peaches, and donut peaches all have slightly different flavors and textures, so using a mix of them will give your cobbler a more complex flavor.
- Don't overmix the batter. Overmixing will make the batter tough. Just mix until the ingredients are combined.
- Bake the cobbler until the topping is golden brown and the fruit is bubbling. This will ensure that the cobbler is cooked through.
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream. This will make it even more delicious!
Conclusion:
Peachy raspberry dump cobbler is an easy and delicious dessert that is perfect for summer. It is made with fresh peaches, raspberries, and a simple batter. The cobbler is baked until the topping is golden brown and the fruit is bubbling. Serve it warm with a scoop of vanilla ice cream or whipped cream for a truly special treat.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
