Ingredients
Scale
Peach Filling:
- 5 peaches, cut into wedges
- 125 g (1 cup) fresh raspberries
- 75 g (½ cups) caster sugar
Cobbler Topping:
- 90 g (½ cups) cold butter, salted or unsalted
- 90 g (⅔ cups) caster sugar
- 140 g (1 cup) plain flour
- 1 teaspoon baking powder
- 2 teaspoons milk, see notes
- 2 tablespoons flaked almonds
- Zest of 1 lemon
Instructions
- Preheat your oven to 160°C for a fan oven (170°C for a conventional oven).
- Cut the peaches into chunky slices and place them in a bowl. Add the raspberries and toss with the caster sugar. Transfer the fruit mixture to an ovenproof baking dish and set aside.
- In a large bowl, mix together the flour, baking powder, and caster sugar. Using your fingers, rub in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter. Add the milk and mix until the dough comes together with a texture similar to soft cookie dough.
- Spoon the cobbler topping over the fruit in the baking dish. Sprinkle with demerara sugar (optional) and the flaked almonds.
- Bake in the preheated oven for 25–30 minutes, or until the fruit is juicy and bubbling around the edges and the cobbler topping is golden and fluffy.
Notes
- Peeling Peaches: It’s not necessary to peel the peaches, but you can if preferred.
- Adjusting Milk: Add an extra splash of milk if the dough seems too dry.
- Serving Suggestions: Serve alone, or with ice cream or custard.
- Nutritional Info: Nutrition is for the cobbler only and excludes toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian