Easy Raspberry Peach Cobbler (or Dump Cake)

You know when you end up with an ingredient and then have to find recipes that will help you use that ingredient? Yeah, that’s what we’re looking at here with this peach raspberry cobbler.

Which I’m now realizing years later in hindsight that is actually less of a traditional cobbler (where you put the batter on top) and more of a dump cake or clafouti…

See, I’m a “crisp” girl. Peach crisp, apple crisp, cherry crisp—if it’s got oats and streusel topping, I’m on board. So, while I like cobblers just fine, I never choose them over crisp.

But as I mentioned a couple weeks ago in this garlic cheddar beer bread, I had a brand-new bag of self-rising flour that I needed to use up before Passover. And after lots of Googling recipes for self-rising flour, I couldn’t resist this peach raspberry crisp even though there are NO good fresh peaches right now. So I re-worked it using canned peaches (I know, not ideal) and it turned out great!

My favorite part about this recipe—besides how delicious it was—is how it came together so incredibly fast. It seriously was crazy easy and simple to pull together, but felt special as well. And it would be totally awesome with fresh peaches.

How to make this easy raspberry peach dump cake

Preheat your oven to 400 F. In a large bowl, whisk together 3/4 cup of sugar, flour, baking powder, and salt, and then whisk in the milk and vanilla.

Pour the melted butter into a 9×13 baking dish and set aside. Pour the batter over the butter in the baking dish and whisk together gently.

Place the drained peach slices in the batter (evenly spread out). Sprinkle the raspberries over the top. Finally, sprinkle with the remaining 1/4 cup sugar.

Bake for 25 minutes or until the top is golden and the batter is set.

Serve warm if you’re weird, otherwise let cool (and maybe chill) and eat. Because hot fruit is weird.

Other fruit crisps & cobblers you’ll love:

Peach Raspberry Cobbler (or Dump Cake)

1/2 cup of butter, melted
2 cans of peaches in juice, drained (to use fresh peaches, see link to original recipe below)
3/4 cup of granulated sugar, divided
1 cup of all-purpose flour (or self-rising flour)
1 cup of milk
2 teaspoons of vanilla extract or vanilla bean paste
2 teaspoons of baking powder (omit if using self-rising flour)
1/4 teaspoon of salt
3/4 teaspoon of cinnamon (for batter)
6 oz fresh raspberries (or frozen, thawed and drained)
1/4 cup of sugar for topping

Preheat an oven to 400 F.
Pour the melted butter into a 9×13 baking dish and set aside.
In a large bowl, whisk together 3/4 cup of sugar, flour, baking powder, and salt, and stir in the milk and vanilla.
Pour it into the baking dish over the butter and whisk together gently.
Place the drained peach slices in the batter (evenly spread out).
Sprinkle the raspberries over the top, and then sprinkle with the remaining 1/4 cup sugar.
Bake for 25 minutes or until the top is golden and the batter is set.

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