Description
This easy peach and raspberry cobbler is a delightful and comforting dessert featuring juicy peaches and fresh raspberries topped with a golden, fluffy biscuit-like crust enhanced with flaked almonds and a hint of lemon zest. Perfect for a quick summer treat, this recipe combines sweet, tart fruits with a buttery, crumbly topping baked to perfection.
Ingredients
Fruit Filling
- 5 peaches, cut into wedges
- 125 g fresh raspberries
- 75 g caster sugar
Cobbler Topping
- 140 g plain flour
- 1 teaspoon baking powder
- 90 g caster sugar
- 90 g cold butter (salted or unsalted)
- 2 teaspoons milk
- 2 tablespoons flaked almonds
- Zest of 1 lemon
- Optional: demerara sugar for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 160°C if using a fan oven, or 170°C for a conventional oven to ensure even baking.
- Prepare the Fruit: Cut the peaches into chunky slices and place them in a mixing bowl. Add the fresh raspberries and 75 g of caster sugar, gently tossing the fruit to coat them evenly. Transfer this fruit mixture to an ovenproof baking dish and set aside.
- Make the Cobbler Topping: In a large bowl, combine the plain flour, baking powder, and 90 g caster sugar. Using your fingers, rub in the cold butter until the mixture resembles coarse crumbs with pea-sized buttery pieces. Add the milk and mix gently until a soft cookie-dough-like texture forms.
- Assemble the Cobbler: Spoon the cobbler dough evenly over the prepared fruit in the baking dish. Sprinkle the top with flaked almonds and a little demerara sugar if you like for added crunch and sweetness. Finish by sprinkling the lemon zest evenly over the topping.
- Bake: Place the dish into the preheated oven and bake for 25-30 minutes, or until the fruit is bubbling at the edges and the cobbler topping is golden brown, fluffy, and cooked through.
Notes
- Use milk to help bind the topping; if preferred, you can substitute with a dairy-free alternative.
- For extra crunch, sprinkle demerara sugar over the topping before baking.
- This cobbler is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can adjust the sugar quantity based on the sweetness of your fruit.
- Ensure the butter is very cold to achieve a crumbly topping texture.
