Raspberry Peach Cobbler with Crunchy Pecan Topping

This Peach Cobbler Recipe has just enough sweetness without taking away the flavor of the summer fruit. A crunchy top makes it the best peach cobbler you’ve had!

Let’s see, so far this week we’ve enjoyed a fantastic chopped salad recipe with shrimp, a comforting loaded potato soup and a smoky corn and tomato au gratin. I believe a nice summer dessert should go next on our menu and this peach cobbler recipe is just the dish.

Although peaches aren’t included in the abundant summer produce that my folks are supplying me, I still seem to have more than I can use. How can you bypass the peach stands with all those fresh summer peaches just begging to be turned into something extraordinary? Or even just eaten out of hand because it’s summer and that’s what summer is all about? One of my favorite memories as a kid was when my mom would come home from the store each week with a huge case of fresh peaches. My friend Mary, who lived just up the road, would ride her bike over as fast as she could. We would sit on my back steps and eat peach after peach after peach. Man, what I wouldn’t give for a warm summer afternoon where I had nothing more important to do than eat as many peaches as I felt like 🙂

So here I am with all these peaches that I can’t seem to stop buying and I just can’t eat them all myself. Which is where this peach cobbler recipe comes in. It uses half a dozen peaches and turns them into a warm, soft & sweet dessert with a crunchy topping that’s perfect for vanilla ice cream. Or without vanilla ice cream. Or maybe even just a drizzle of cream. The raspberries go so well with the peaches – raspberries are hands-down my favorite berry – and their contrasting colors make this peach cobbler recipe something pretty. I added a few pecans to the topping, too, although you could easily substitute walnuts or almonds or just skip the nuts altogether.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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