This raspberry peach cobbler is one of the easiest desserts you’ll ever make. With just a few minutes of active time and no mixing bowl required, you can make a delicious cobbler that everyone will love!
Is there anything better than fruit cobbler in the summer? With a scoop of vanilla ice cream on top it’s pretty hard to beat.
And this peach raspberry cobbler is sure to please—quick, simple, and so delicious, it’s summer in dessert form!
Why you’ll love this recipe:
- It’s so easy to make it’s basically foolproof
- Because you can use fresh or frozen fruit, you can enjoy it whether or not peaches and berries are in season
- This is a great make-ahead recipe because it keeps well in the fridge for several days
How to make your cobbler
- Layer your raspberries and peaches in a 13- by 9-inch baking dish
- Sprinkle with sugar and powdered jello
- Top (as evenly as possible) with cake mix, then cold water and melted butter
- Bake for about 45 minutes, until the fruit juices are bubbling and the top is light golden
Recipe notes and tips
•For this cobbler, I used Betty Crocker Super Moist white cake mix. You can use either white or yellow cake mix and any brand is fine. The box should around 16.25 ounces, but 15.25 ounces is totally fine to use.
•You can use either fresh or frozen fruit for this recipe or even a combination of the two.
•You’ll need about 9 to 10 ounces of berries and 8 to 9 ounces of sliced peaches. Whether you peel the peaches is up to your own preference.
•If your fruit is really sweet you can reduce the sugar called for in this recipe. It’s up to you!
•Sometimes when you make a cake mix cobbler like this one, you end up with some pockets of dry cake mix on top; if that bothers you, stir the cake mix, water, and melted butter together in a bowl until smooth before pouring it over the berries/sugar/jello.
•If you don’t have salted butter, mix a 1/2 teaspoon of salt into your unsalted butter after you melt it. Adding a little salt really cuts down on the sweetness in the rest of the recipe and makes the fruit flavors pop.
•It’s possible to serve your cobbler warm but it’s a lot easier to serve if you let it sit for awhile so the juices can set up. I always make this cobbler the day before I serve and store it in the fridge overnight; it’s delicious served straight from the fridge.
How to store
Uneaten cobbler can be stored in the fridge, covered, for up to 4 days. Be sure you cool your cobbler completely before chilling it.
You can also freeze portions in individual airtight containers for up to 2 months.
Variations
This recipe is really forgiving and lends itself well to all kinds of variations. Here are a few ideas.
- Swap the raspberries for rhubarb (peach and rhubarb are delicious together)
- Substitute blackberries or blueberries for either fruit
- Swap the raspberry jello for peach jello (or even strawberry—use what you have or what you like!)
A few more recipes you might enjoy
Cake Mix Blueberry Cobbler
Strawberry Dump Cake
Easy Cherry Cobbler
Blackberry Crumble
Did you make this raspberry peach cobbler? Yay! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
Raspberry peach cobbler is an easy dessert that you can make with fresh or frozen fruit. It requires just a few minutes of active time and everybody loves it!
- 2 1/2 cups raspberries
- 2 cups sliced peaches
- 3- ounce box raspberry jello
- 1/3 cup granulated sugar
- 16.25- ounce box white or yellow cake mix*
- 1/2 cup butter melted (salted butter is better to use)
- 2 cups cold water
- Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Arrange the raspberries and peaches in an even layer in the bottom of the baking dish. Sprinkle the jello powder over that, then top with the sugar.
- Sprinkle the cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the fruit juices are bubbling.
- It’s possible to serve your cobbler warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
- Uneaten cobbler can be stored in the fridge, covered, for up to 4 days or frozen in individual airtight containers for up to 2 months.
Recipe Video
- *I used Betty Crocker Super Moist white cake mix. A 15.25-ounce box of cake mix is fine too; use what you have.
- You can use either fresh or frozen fruit for this recipe. You’ll need about 9 to 10 ounces of berries and 8 to 9 ounces of sliced peaches.
- If your fruit is really sweet you can reduce the sugar called for in this recipe. It’s up to you!
- You can substitute peach jello for raspberry if you prefer.
- Sometimes when you make a cake mix cobbler like this you end up with a few pockets of dry cake mix on top; if that bothers you, stir the cake mix, water, and melted butter together in a bowl until smooth before pouring it over the berries/sugar/jello.
- If you don’t have salted butter, mix a 1/2 teaspoon of salt into your unsalted butter after you melt it.
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