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This mouthwatering peach and raspberry cobbler brings together sweet summer fruits topped with a buttery, golden crust for an irresistible homestyle treat. The sweetness from the peaches works wonderfully with slightly tart raspberries, creating a delightful texture contrast against the soft, warm topping.
I whipped up this cobbler last summer when my counter was overflowing with peaches from our local market. When my family scraped the dish clean and asked me how I made it, I knew this dessert needed to become a regular in our house.
Ingredients
- 5 peaches: sliced into wedges for their juicy sweetness that softens while baking
- 1 cup fresh raspberries: brings gorgeous red hues and tangy flavor that cuts through sweetness
- 1/2 cup caster sugar (for the filling): boosts the natural fruit flavors
- 1/2 cup cold butter: makes those wonderful flaky layers in the topping
- 2/3 cup caster sugar (for topping): creates the right amount of sweetness in the crust
- 1 cup plain flour: builds the base of your cobbler topping
- 1 teaspoon baking powder: gives your topping that light, fluffy texture
- 2 teaspoons milk: pulls all the topping ingredients together
- 2 tablespoons flaked almonds: tops everything off with a tasty crunch
- Zest of 1 lemon: adds a fresh zing that wakes up all the flavors
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven going at 160°C fan or 170°C regular. This gentle heat lets the fruit cook through while turning the topping perfectly golden without burning it.
- Prepare the Fruit:
- Slice your peaches into thick wedges to keep some bite after baking. Toss them in a bowl with the raspberries. Sprinkle with caster sugar and mix gently. The sugar will start pulling juice from the fruit, making a yummy syrup. Dump everything into your baking dish and spread it out flat.
- Make the Cobbler Topping:
- Mix flour, baking powder, and caster sugar in a big bowl with a quick stir. Drop in cold butter cubes and rub them in with your fingers. Work fast so the butter stays cool. You want it looking like rough breadcrumbs with some small butter chunks still visible. These little butter bits will create amazing texture while baking. Stir in milk and lemon zest just until everything comes together. The dough should feel like soft cookie dough.
- Assemble the Cobbler:
- Spoon chunks of dough on top of your fruit. Don't cover everything completely - those gaps let the fruit juice bubble up through the cracks. Scatter almond flakes all over for a pretty finish and extra crunch.
- Bake to Perfection:
- Stick your dish in the hot oven for 25 to 30 minutes. You'll know it's done when fruit juice bubbles around the edges and the topping turns nice and golden. When you touch the top gently, it should feel set but still soft.
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Every time I make this cobbler, I'm taken back to watching my grandma bake with whatever fruits were growing that season. I added the flaked almonds to her old recipe and love how they toast up while it bakes, giving everything a nutty flavor that goes so well with the fruit.
Storage and Leftovers
Your cobbler will stay good on the counter for a day if you cover it with a kitchen towel. Want to keep it longer? Put it in a sealed container in the fridge for up to 3 days. The topping might get a bit soft in there, but you can crisp it up again by warming portions in a 160°C oven for about 10 minutes.
Seasonal Adaptations
Peaches and raspberries make an amazing summer pairing, but this easy cobbler works with tons of other fruits too. Try apples and blackberries with a dash of cinnamon when fall comes around. In winter, go for poached pears with dried cranberries mixed in. Spring calls for strawberry and rhubarb combos. Just stick to the same basic recipe and add more or less sugar depending on how sweet your fruits are.
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Serving Suggestions
This cobbler hits that sweet spot between casual comfort food and fancy enough for company. For family dinners, serve it warm with vanilla ice cream that melts into all those fruit juices. When friends come over, make it look special with some lightly whipped cream that has a hint of vanilla. It even works for brunch with a spoonful of Greek yogurt and a drizzle of honey on top.
Frequently Asked Questions
- → Can I use frozen fruit?
Yep, just thaw and drain it well first so the cobbler doesn't get too watery.
- → What can I use instead of almonds?
You can swap them with hazelnuts, walnuts, or skip nuts altogether.
- → Do I have to peel the peaches?
Not at all! Leave the skins on for texture or peel if you like it smoother.
- → How do I tell if it's ready?
The top should be golden, and fruit juices should bubble at the edges. It takes about 25-30 minutes in a hot oven.
- → Can I prep this ahead of time?
You sure can! Prep the fruit and topping separately. Just bake it fresh when you're ready to serve.