The best peach cobbler doesn’t just stop at peaches…
Who can resist taking a spoonful of intensely flavorful, warm summer fruits topped with biscuity dough?
Here ripe peaches are baked with deliciously tangy raspberries, topped with dough that’s soft, but also a bit short (almost like shortbread), and served with a dollop of Chantilly spiked with Cointreau and orange bitters. Every mouthful is dreamy.
A light whipped cream, spiked with bitters, adds a tantalizing touch
As any mixologist will tell you, bitters are indispensable when mixing cocktails, but I love to use them in recipes too. They’re perfect, for example, in this Chantilly, complementing the Cointreau while adding an extra layer of flavor to the whipped cream.
Easily adapt this cobbler recipe to any stone fruits or berries you have on hand!
Not only are cobblers easy to assemble, they can also be concocted with any summer stone fruits or berries, making them an incredibly versatile dessert. Just let your imagination or your local harvest inspire you to create your own delectable version.
Here’s to summer fruits and to the deliciousness they bring to your table!
Peach cobbler with raspberries and Cointreau Chantilly
serves 6
active time: 30 min
For the dough
- 1 cup unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons organic sugar
- pinch sea salt
- 4 tablespoons unsalted butter (2 oz) (55 g) – cold, cut in 1″ chunks
- 1/3 cup heavy cream
- 1 teaspoon pure vanilla extract
For the fruits
- 2 lbs (905 g) ripe peaches (8 medium) – pitted, quartered and cut in 1/2″ slices
- 1 tablespoon lemon juice
- 1/3 cup organic sugar
- 2 tablespoons Cointreau
- 2 tablespoons cornstarch
- 12 oz (340 g) raspberries – rinsed and patted dry
For the Chantilly
- 2/3 cup heavy cream – well chilled
- 2 tablespoons organic sugar
- 2 tablespoons Cointreau
- 1/4 teaspoon orange bitters (optional)
- 1 medium ceramic baking dish (12″ x 9″) – buttered
- Preheat the oven to 350ºF (180ºC).
- Step 1: Place the flour, baking powder, sugar and salt in the bowl of a food processor. Process at high speed for 15 seconds until well blended. Add the chunks of butter, making sure they do not touch each other. Pulse until the butter becomes a very fine crumb. Place the heavy cream and vanilla in a small bowl and drizzle evenly on the crumbly mixture. Continue pulsing until the dough comes together. Remove the dough from the bowl and gather into a ball. Wrap it in plastic wrap and refrigerate for 15 minutes.
- Step 2: In a large bowl, combine the peaches, lemon juice, sugar, and Cointreau. Sprinkle with the cornstarch and mix well with your hands. Add the raspberries and carefully mix again with your hands, being careful not to crush the berries. Set aside.
- Step 3: Place the peach mixture into the prepared mold. Unwrap dough and roll it out on a floured surface into a 1/2″ thick circle. Press a 2 3/4″ round cookie cutter into the dough to form 6 circles (make the last circle using the scraps). Lay the circles on top of the peaches. Bake for 45 to 50 minutes until the dough is golden-brown and the fruits are bubbly.
- Step 4: While the cobbler is baking, make the Chantilly. In the bowl of an electric mixer, whip the heavy cream, sugar, Cointreau and bitters at medium speed until the cream begins to thicken. Do not overbeat or the cream may turn into butter. Transfer to a sealed container and refrigerate until ready to use.
- Cook’s note: The Chantilly can be refrigerated for up to 12 hours.
- Step 5: Remove cobbler from oven and let cool for 15 minutes, until warm. Spoon cobbler in dessert bowls, top with a dollop of Chantilly and serve.
- Cook’s note: The cobbler can be made up to 6 hours ahead, and kept at room temperature in a cool place. To reheat, bake for 6 to 8 minutes at 350ºF (177ºC) until just warmed. The cobbler can also be refrigerated up to 2 days, although refrigeration will make the dough a bit soggy.
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I’ve made this several times now as we have our own raspberries and peaches. I had to buy a new bottle of Cointreau. I added a tsp of dried lavender to the dough for even more deliciousness.
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I just made this today with homegrown peaches from our property. Unfortunately, I had to buy the raspberries as wild birds ate ours. I didn’t have the orange bitters, but bought the Cointreau and followed the recipe. It was flavorful and not too sweet. I cheated on the dough and formed biscuits by hand instead of rolling it out and I’m sure it didn’t affect flavor or presentation. I’ll make this again since I have a lot of Cointreau to use up.
Letha! I totally sympathize about the birds eating your berries. They are eating at least half my harvest at the moment… Very frustrating! I’m very glad you enjoyed the cobbler. Here are a couple more recipes that will put to good use the bottle of Cointreau you bought:
https://allweathermedia.com/2011/08/18/nectarine-margarita-with-fleur-de-sel-rim/
https://allweathermedia.com/2011/06/15/crepes-with-strawberry-compote/
https://allweathermedia.com/2009/10/30/bon-appetit-bake-off-butternut-squash-cointreau-tart-with-rosemary-gelato-and-cranberry-compote/
Happy baking… or sipping!
Oh, how lovely–I really can’t resist a summer fruit cobbler. The addition of the Chantilly cream makes it extra-special.
Thank you Cucina49… I have to agree with you about the Chantilly!
I love fruit desserts and your cobbler looks absolutely beautiful and delicious!!
Thank you Kathy!
Pretty delicious! I love cobblers , I think it brings out the best in fruit. You have used a very nice combination of raspberries and cointreau in this lovely summer dessert.
Thank you so much Balvinder! Happy summer to you…
Gorgeous cobbler and I have been seeing a lot of recipes combining peaches and raspberries. Thanks for sharing this recipe.
Thank you Evelyne… “Peaches and raspberries”: a marriage made in heaven!
I can´t wait for the summer to start and get hold of fresh seasonal fruit. I like the idea of a short and soft at the same time dough. And Cointreau just makes everything better! I just love liqueurs and fruit.
Paula, I hope summer comes soon to Buenos Aires too… The summer produce in your country must be stunning! Thank you for your wonderful comment… and happy cooking!
Cobblers are one of my favorite desserts. I love the combination you’ve created here Viviane. Thanks for sharing, it looks so good!
Thank you so much Nancy – you are so sweet!
I can’t seem to get enough sweet, juicy peaches this summer. Perhaps it is because the season will soon be gone. Already the first apples have appeared at the Farmer’s Market. The cobbler is a splendid ode to the warmth and carefree joy of the season, a scrumptious summer treat!
Hi Deb! We are so the same mind… I cannot get enough of our local peaches either! Enjoy to the fullest my dear… Thank you so much for your kind words and for stopping by!
You are a cobbler goddess this looks absolutely stunning my friend 😀
Cheers
Choc Chip Uru
CCU! You totally make me smile… and blush! Thank you dear…
Viviane, this is totally my type of dessert! Cointreau chantilly cream sounds fabulous too.
Angie… Thank you for this comment and for the tweet – I don’t know how you find the time to do it all. You really are awesome!
Beautiful summer dessert and I love the addition of bitters!
Thank you Meghan!
You’re right – who can resist such a scrumptious dish this time of year! Love the combination of fruit, dough (biscuits) and cream! I’ve never used bitters in anything but a cocktail but why not in this cream?! This looks irresistibly delicious! Love the all of the color! Can smell it!
Thank you Mj! You are so sweet… As sweet as those peaches!