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This mouthwatering peach and raspberry cobbler blends sweet summer fruits with a crispy butter topping for an irresistible comfort sweet. The sweetness from the peaches works amazingly with the tangy raspberries, and the cobbler crust creates that wonderful texture difference you'll love.
I whipped up this cobbler for my family get-together when my kitchen counter was full of peaches from our local market. The scraped-clean dish and everyone asking how I made it told me this dessert needed to be in our regular sweet treat lineup.
What You'll Need
- 5 peaches: sliced into chunks that give natural sweetness and juiciness when they cook
- 1 cup fresh raspberries: brings gorgeous red color and tang that works against the sweeter peaches
- 1/2 cup caster sugar (for the filling): makes the fruit taste even better
- 1/2 cup cold butter: makes those yummy flaky bits in the crust
- 2/3 cup caster sugar (for topping): gives the crust its just-right sweetness
- 1 cup plain flour: makes up the base of your cobbler topping
- 1 teaspoon baking powder: makes the topping light and puffy
- 2 teaspoons milk: holds all the topping stuff together
- 2 tablespoons flaked almonds: adds that awesome crunch and nutty taste
- Zest of 1 lemon: pops in some fresh citrus kick to the whole thing
Easy Preparation Steps
- Warm Your Oven:
- Turn it on to 160°C for fan ovens or 170°C regular. This temp lets the fruit get soft while your topping turns nice and golden without burning.
- Get Your Fruit Ready:
- Cut peaches into thick wedges so they don't turn to mush. Toss them in a bowl with the raspberries. Sprinkle with sugar and mix gently. The sugar pulls out the fruit juices to make that yummy syrup. Dump it all into your baking dish and spread it out.
- Mix Up Your Topping:
- Throw flour, baking powder, and sugar in a big bowl and give it a quick stir. Drop in cold butter chunks and rub them in with your fingers. Don't take too long or the butter gets warm. You want it looking like bread crumbs with some bigger butter bits still there. Those make flaky spots. Pour in the milk and lemon zest, then stir it just until it comes together. It should feel like soft cookie dough.
- Put It All Together:
- Grab spoonfuls of your dough and drop them on top of the fruit. Don't cover every spot - the open parts let the fruit bubble up and look pretty. Scatter the almonds all over the top for extra crunch.
- Cook It Up:
- Stick your dish in the hot oven for 25 to 30 minutes. You'll know it's done when fruit juice bubbles up around the sides and your topping turns golden brown. The topping should feel firm but still soft when you touch it lightly.
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This dessert always reminds me of hanging out in my grandma's kitchen where she'd make fruit treats with whatever looked good at the market. The almonds are what I added to her old recipe - they get all toasty while baking and bring this awesome nutty flavor that really makes the fruit taste even better.
Keeping It Fresh
Your cobbler will stay good on the counter for a day if you throw a kitchen towel over it. If you need longer, pop it in the fridge in a sealed container for up to 3 days. The top might get a bit soft in there, but warming single servings in the oven at 160°C for about 10 minutes brings back some of that crunch.
Changing With The Seasons
Peaches and raspberries make this a summer star, but you can switch up the fruits all year long with this same recipe. Fall is perfect for apples and blackberries with a bit of cinnamon in the top layer. In winter, try soft pears with dried cranberries, and spring screams for strawberry-rhubarb mix. Just keep the basic steps the same and tweak the sugar based on how sweet your fruits naturally are.
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Perfect Pairings
This cobbler hits that sweet spot between comfy home cooking and fancy enough for guests. For family dinner, scoop it warm with vanilla ice cream that melts into all those fruit juices. When friends come over, dress it up with a spoonful of lightly whipped cream with a splash of vanilla. It even works for a special brunch treat topped with Greek yogurt and a drizzle of honey.
Frequently Asked Questions
- → Is frozen fruit an option?
Yes, frozen fruits work fine. Just let them thaw and drain any extra liquid so your dish isn’t watery.
- → Can I skip the almonds on top?
Of course! You can swap them out with other chopped nuts like walnuts or hazelnuts. Or just leave them off if you’d rather.
- → Do I really need to peel the peaches?
Nope, it’s totally up to you! The skins give some texture, but peeling works if you like a smoother feel.
- → How do I tell if it’s baked through?
You’ll know it’s ready when the top is golden brown and the fruit bubbles at the edges. It should take about 25–30 minutes.
- → Can I prep this ahead?
Yep! You can get the fruit and topping ready earlier. Just put it together and bake right before eating for the best result.