Peach Raspberry Cobbler

55 8 servings, 1/8 recipe (185 g) each
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8 servings, 1/8 recipe (185 g) each

Two favourite fruits—peaches and raspberries—are topped with spoonfuls of an easy biscuit dough and then baked into a warm, comforting dessert.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine peaches, tapioca and 3/4 cup sugar in large saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries.
  • Pour into 9-inch square baking dish sprayed with cooking spray; dot with 1 Tbsp. butter.
  • Mix flour, baking powder and remaining sugar in medium bowl until blended. Cut in remaining butter until mixture resembles coarse crumbs. Add milk; stir until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
  • Bake 30 min. or until biscuit topping is golden brown.

Special Extra

Top each serving with 2 Tbsp. thawed Cool Whip Whipped Topping or a small scoop of vanilla ice cream.


  • 8 servings, 1/8 recipe (185 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (185 g) each
Calories 260
% Daily Value
Total fat 8g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 100mg
Carbohydrate 47g
Dietary fibre 3g
Sugars 30g
Protein 3g
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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