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Easy Peach and Raspberry Cobbler

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This Easy Peach and Raspberry Cobbler is a delicious dessert featuring juicy peaches, tart raspberries, and a buttery cobbler topping. It’s perfect for any occasion and sure to impress with its golden, tender topping and flavorful fruit filling.

Ingredients

5 peaches, cut into wedges

125 g (1 cup) fresh raspberries

75 g (½ cup) caster sugar

90 g (½ cup) cold butter, salted or unsalted

90 g (⅔ cup) caster sugar

140 g (1 cup) plain flour

1 teaspoon baking powder

2 teaspoons milk

2 tablespoons flaked almonds

Zest of 1 lemon

Instructions

  1. Prepare the peach filling: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the peach wedges, raspberries, and caster sugar. Gently toss until the fruit is evenly coated with sugar. Transfer the fruit mixture to a greased 9-inch (23 cm) baking dish, spreading it out evenly.
  2. Make the cobbler topping: In another bowl, rub the cold butter into the plain flour using your fingertips until the mixture resembles coarse crumbs. Add the caster sugar, baking powder, and lemon zest, then mix well. Slowly add the milk, a little at a time, until the dough comes together into a soft, slightly sticky mixture. Be careful not to overwork the dough.
  3. Assemble the cobbler: Spoon dollops of the cobbler topping evenly over the peach and raspberry filling. The topping does not need to completely cover the fruit, as it will spread a bit while baking.
  4. Top with almonds: Sprinkle the flaked almonds over the cobbler topping for an extra crunch and a nutty flavor.
  5. Bake the cobbler: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cobbler topping is golden brown and the fruit filling is bubbling. If the topping starts to brown too quickly, you can cover the dish loosely with foil and continue baking until the cobbler is done.
  6. Serve and enjoy: Allow the cobbler to cool slightly before serving. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

If using frozen peaches or raspberries, thaw and drain them before use to avoid excess moisture.

For a spiced topping, add cinnamon or nutmeg to the dough.

To make it gluten-free, swap the plain flour for a gluten-free flour blend.

For a dairy-free or vegan version, substitute butter with margarine or coconut oil, and use plant-based milk.

For a crispier topping, increase the oven temperature to 400°F (200°C) for the last 5 minutes of baking.

Nutrition

Find it online: https://justsosavory.com/easy-peach-and-raspberry-cobbler/