The Cobbler I Make Every Summer: Easy Peach and Raspberry Cobbler
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
- Calories
- 368 kcal
- Carbs
- 58.00 g
Ingredients
- 5 piecespeaches (cut into wedges)
- 125 gfresh raspberries
- 75 gcaster sugar
- 90 gcold butter (salted or unsalted)
- 90 gcaster sugar
- 140 gplain flour
- 1 teaspoonbaking powder
- 2 teaspoonsmilk
- 2 tablespoonsflaked almonds
- 1 piecelemon zest (of 1 lemon)
Instructions
- 1
Preheat your oven to 160°C for a fan oven (170°C for a conventional oven).
- 2
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.
- 3
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.
- 4
Spoon the cobbler topping over the fruit in the baking dish. Sprinkle with demerara sugar (optional) and the flaked almonds.
- 5
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.