Wash your raspberries and peel, pit, and slice your peaches.

Preheat your oven to 350°F (175°C).

In a large bowl, combine the sliced peaches, raspberries, half of the sugar, lemon juice, and cinnamon. Stir gently to mix and set aside.

In another bowl, whisk together the flour, remaining sugar, baking powder, and salt. Add the melted butter and milk, mixing until just combined.

Pour the batter evenly into a greased 9x13 inch baking dish.

Spoon the fruit mixture over the top, ensuring an even layer.

Bake in the preheated oven for approximately 35-40 minutes or until the topping is golden brown and the fruit is bubbly.

Allow the cobbler to cool for at least 10 minutes before serving.

Serve warm or at room temperature, preferably with vanilla ice cream or whipped cream.