Description
This easy peach and raspberry cobbler is a cozy, fruit-forward dessert featuring sweet peaches, tart raspberries, and a golden, biscuit-like topping. It’s simple to make and perfect for sharing.
Ingredients
- 3 cups sliced peaches (fresh or thawed if frozen)
- 1 cup raspberries (fresh or thawed if frozen)
- 1/2 cup caster sugar (plus extra for topping)
- 1/2 cup cold butter
- 1 1/2 cups plain flour
- 2 tsp baking powder
- 3/4 cup milk
- 2 tbsp flaked almonds
- 1 tsp lemon zest
- 1 tbsp demerara sugar (optional, for crunch)
Instructions
- Preheat the oven to 160°C fan (170°C conventional).
- Slice the peaches and toss with raspberries and half the sugar. Place in a baking dish.
- In a bowl, mix flour, baking powder, and the remaining sugar. Rub in the cold butter until it resembles coarse crumbs.
- Add milk and stir to form a soft dough.
- Spoon the dough over the fruit. Sprinkle with flaked almonds and demerara sugar if using.
- Bake for 25–30 minutes until the topping is golden and the fruit is bubbling around the edges.
Notes
- Use nectarines or apricots instead of peaches if desired.
- Swap raspberries with blackberries or blueberries based on availability.
- Use gluten-free flour and plant-based milk/butter for a vegan, gluten-free version.
- Omit almonds or replace with oats for nut-free option.
- Add cinnamon to fruit or vanilla to dough for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
