Description
Easy Peach and Raspberry Cobbler is a quick summer dessert made with ripe peaches, juicy raspberries, and a golden biscuit topping. Try it today!
Ingredients
Fruit Filling:
5 ripe peaches, sliced into wedges
1 cup (125 g) fresh raspberries
1/2 cup (75 g) caster sugar
Cobbler Topping:
1/2 cup (90 g) cold butter
2/3 cup (90 g) caster sugar
1 cup (140 g) plain flour
1 tsp baking powder
2 tsp milk (more if needed)
2 tbsp flaked almonds
Zest of 1 lemon
Instructions
1. Preheat the Oven
Set your oven to 160°C (fan) or 170°C (conventional).
2. Prepare the Fruit
Slice the peaches into thick wedges and combine with raspberries in a bowl. Toss gently with the caster sugar, then transfer the mixture to a greased, ovenproof baking dish.
3. Make the Cobbler Topping
In a large mixing bowl, stir together flour, baking powder, and sugar. Add cold butter and rub in with your fingers until the mixture resembles coarse crumbs. Pour in milk and mix until the dough comes together, similar to soft cookie dough.
4. Assemble and Bake
Spoon dollops of the cobbler dough over the fruit. Don’t worry about covering it completely. Sprinkle with flaked almonds and a bit of demerara sugar if desired.
Bake for 25 to 30 minutes, until the top is lightly browned and the fruit mixture is bubbling at the edges.
Notes
No need to peel peaches unless preferred.
Add a splash more milk if the dough feels too dry.
For extra crunch, top with demerara sugar.
Store in fridge for up to 3 days; reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes