Raspberry-Peach Cobbler

11 - 12
PersonalPoints™ per serving
Total Time
42 min
10 min
32 min
Bubbling sweetened fruit topped with crumbly biscuits—this old-fashioned dessert was retro before retro was cool!



½ cup(s), raspberry variety

Unsalted butter

2 Tbsp, melted, or margarine

Peach nectar

oz, or cranberry juice


1 Tbsp

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp, or allspice


1½ pound(s), (about 5 medium) firm-ripe or nectarines, peeled, if desired, halved, pitted, and thinly sliced

All-purpose flour

1 cup(s)


3 Tbsp

Baking powder

1 tsp

Baking soda

¼ tsp

Low-fat buttermilk

½ cup(s), lowfat 1%


  1. Place the oven rack in the center of the oven; preheat the oven to 375ºF. Whisk together the jam, nectar or cranberry juice, cornstarch, cinnamon, and nutmeg or allspice in a 9-inch deep-dish microwavable pie plate or casserole dish until blended. Stir in the peaches or nectarines to coat well. Microwave on High, stirring occasionally,until the mixture begins to bubble, 6–7 minutes.
  2. Meanwhile, whisk together the flour, 2 tablespoons of the sugar, the baking powder, and baking soda in a medium bowl; make a well in the center. Pour the buttermilk and melted butter into the center. Quickly combine the dry ingredients with the wet, stirring just until combined.
  3. Drop the mixture onto the hot fruit by the tablespoonful. Sprinkle the remaining tablespoon of sugar over the topping. Bake until the biscuits are golden and fruit mixture is bubbly, 25 minutes. Serve warm. Yields 1⁄6 of cobbler per serving.


To peel the peaches, plunge them in boiling water just long enough to loosen their skins, about 1 to 3 minutes. Remove to a bowl of ice water; when cool enough to handle, peel off the skin with your fingers. You can also use a swivel-bladed apple peeler, but you’ll lose some of the delicious peach flesh beneath.Make it at the height of peach season, and substitute apples or pears in winter. Though it’s not necessary, you can peel the peaches if you like.