Photo of Raspberry-peach cobbler by WW

Raspberry-peach cobbler

Total Time
1 hr
15 min
45 min
We lightened up this cobbler by using reduced-fat sour cream and far less butter than most traditional recipes. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches. It's a rustic, hearty, satisfying dessert that hits all the right flavor notes. You'll love making it to feed a crowd for an after-dinner treat, or you may even find yourself reaching for a bowl at breakfast as a sweet pick-me-up in the morning—we won't judge you. You can also feel free to substitute thawed, frozen fruit for the fresh fruit, if desired. Substitute nectarines or apricots for the peaches, and blueberries or blackberries for the raspberries.



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

Powdered sugar (confectioner's)

3 Tbsp

Fresh raspberries

1 cup(s)

All-purpose flour

¾ cup(s)


3½ Tbsp, granulated, divided

Baking powder

½ tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Unsalted butter

3 Tbsp, cold

Light sour cream


Vanilla extract

1 tsp


  1. Preheat oven to 350ºF.
  2. Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
  3. In a large bowl, combine flour, 3 tablespoons 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 course 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 1/2 tablespoon 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 1/2 cup per serving.