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Summer Cobbler Recipe

Published Jun 16 2019 in Cottage Living, Recipes, Summer

Eating seasonally is something I love to do.  Many foods taste their very best when in season. And when certain ingredients are savored for a period of time once a year, they just feel more special and are appreciated that much more.

Depending on where you live, cobbler is often a summertime dessert.  And this one I’m about to share is delicious when it features summer fruits! 

It’s a recipe that my Aunt Sherry shared with me years ago.  She’s a wonderful hostess who makes delicious food and is quick to share her recipes and tricks.  This cobbler takes little time to assemble and is easy to make! 

Inspired by the Southern Summer scent from this year’s Summer 2019 Collection, I made this cobbler with peaches and raspberries. (In the past I’ve typically made a blackberry-cherry version with canned dark sweet cherries and fresh blackberries.)  Southern Summer is a fruity floral fragrance that features magnolia, peaches and raspberries and I thought it’d be fun to make an edible interpretation of this delicious fragrance. 

The beauty of this recipe is that you can use either the fresh versions of these fruits or their canned counterparts.  Due to the versatile and even forgiving nature of cobblers, pretty much any fruit filling will do.  

In this case I used Comstock fruit filling since the peaches here aren’t quite ripe yet. When using fresh fruit, the cobbler will take less time to bake since they aren't as dense as the fruit fillings.  

Peach Raspberry Cobbler

Adapted from a recipe courtesy of Sherry Hils
1 cup of water or milk
1 cup of sugar
1 cup of flour
1 stick of butter, melted
2 teaspoons baking powder
1/2 teaspoon salt (omit if using salted butter)
21 oz. can of peach pie filling (fresh fruit substitute: 2-3 sliced peaches)
21 oz. can of raspberry pie filling (fresh fruit substitute: 8-12 oz. of raspberries)
Whisk together all ingredients except fruits and pour into an 
ungreased 8"x8," 9"x9," or 7"x11" dish. 
Top batter with fruit.
Bake at 400 degrees for 30-45 minutes until top is golden.  Fresh fruit will bake in about 30 minutes while cobbler made with pie filling takes longer.
May be served warm or at room temperature. 
Top with ice cream or whipped cream, if desired.  

Do you have a favorite summertime dessert?  If so, please let me know in the comments below!


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