Easy Peach Raspberry Cobbler (Print Version)
# Ingredients:
→ Peach Filling
01 -
5 ripe peaches, cut into wedges
02 -
125 g fresh raspberries
03 -
75 g caster sugar
→ Cobbler Topping
04 -
90 g cold butter, salted or unsalted
05 -
90 g caster sugar
06 -
140 g plain flour
07 -
1 teaspoon baking powder
08 -
2 teaspoons milk, plus extra if needed
09 -
2 tablespoons flaked almonds
10 -
Zest of 1 lemon
→ Optional Garnish
11 -
Demerara sugar for sprinkling
# Instructions:
01 -
Preheat oven to 160°C (fan) or 170°C (conventional).
02 -
Slice peaches into wedges. Combine peaches and raspberries in a bowl. Toss with caster sugar. Transfer to an ovenproof baking dish and set aside.
03 -
In a large bowl, mix flour, baking powder, and caster sugar. Using fingertips, rub in cold butter until mixture is coarse with visible pea-sized butter pieces. Stir in lemon zest. Add milk and mix until a soft dough forms, adding more milk if needed.
04 -
Spoon cobbler topping evenly over the fruit in the baking dish. Sprinkle with flaked almonds and Demerara sugar if using.
05 -
Place dish in oven and bake for 25–30 minutes until topping is golden and fruit juices bubble at the edges.
# Notes:
01 -
Peach skins contribute texture but may be removed if preferred.
02 -
Add additional milk to dough if mixture appears dry. Aim for a soft, cohesive consistency.
03 -
Serve warm, optionally accompanied by ice cream or custard.
04 -
Nutrition values exclude accompaniments such as ice cream or custard.