Peach Raspberry Cobbler (Print Version)
# Ingredients:
→ Fruity Base
01 -
125 g fresh raspberries
02 -
5 peaches, sliced into wedges
03 -
75 g white sugar
→ Topping Layer
04 -
140 g all-purpose flour
05 -
90 g chilled butter, salted or not
06 -
1 teaspoon of baking powder
07 -
90 g white sugar
08 -
Zest from a single lemon
09 -
2 tablespoons of slivered almonds
10 -
2 teaspoons of milk
# Instructions:
01 -
Turn your oven on to 160°C for fans or 170°C for regular ovens.
02 -
Slice up the peaches into thick cuts and toss them with raspberries and sugar in a mixing bowl. Pour the sugary fruit mix into a heatproof baking pan, then leave it for now.
03 -
Toss caster sugar, all-purpose flour, and baking powder in a big bowl. Work the chilled butter in with your hands until it looks like chunky bread crumbs. Stir in the milk and mash it all up until the texture is smooth like soft cookie dough.
04 -
Dollop the dough across the fruit spread in the dish. Sprinkle almonds and optional coarse sugar over the top.
05 -
Pop it in the preheated oven and check after 25-30 minutes. It’s done when the topping’s golden and puffy, and the fruit is bubbling at the edges.
# Notes:
01 -
Peeling peaches is totally up to you. The peel adds texture, but you can take it off if you'd rather.
02 -
If your dough feels crumbly or dry, add a touch more milk and blend until smooth.
03 -
Best served with some ice cream or a dollop of custard, but it’s lovely just as it is!