Photo of Raspberry-Peach Cobbler by WW

Raspberry-Peach Cobbler

6 - 7
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
We lightened up this cobbler by using reduced-fat sour cream and less butter. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches.



6 medium, halved, pitted and thinly sliced (about 1 3/4 lbs)

Powdered sugar (icing sugar)

3 tbsp(s)

Fresh raspberries

1 cup(s)

All-purpose flour

¾ cup(s)


3½ tbsp(s), granulated, divided

Baking powder

½ tsp(s)

Baking soda

¼ tsp(s)

Table salt

¼ tsp(s)

Regular butter

3 tbsp(s), unsalted, cold

Reduced-fat sour cream


Vanilla extract

1 tsp(s)


  1. Preheat oven to 180ºC (350ºF).
  2. Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 20-cm (8-inch) square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
  3. In a large bowl, combine flour, 45ml (3 Tbsp) of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles coarse crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
  4. Place clumps of crumb mixture over fruit; sprinkle with remaining 7ml (1/2 Tbsp) of sugar.
  5. Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 125ml (1/2 cup) per serving.


Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired.