Peach and Raspberry Cobbler

This Peach and Raspberry Cobbler combines the sweet juiciness of ripe peaches with the tartness of fresh raspberries, all topped with a golden, buttery crust. It's a perfect way to showcase summer fruits in a comforting dessert that's impressive enough for guests yet simple enough for weeknight treats.

I first made this cobbler for a family gathering when peaches were at their peak season. The kitchen filled with the most incredible aroma as it baked, and now it's become our signature summer dessert that everyone requests at barbecues.

Ingredients

• Peaches: Look for firm but slightly yielding fruits with fragrant smell and no green spots for optimal sweetness
• Raspberries: Fresh berries add tartness and beautiful color contrast; use plump berries without moisture
• Caster sugar: Fine sugar dissolves more easily in the fruit mixture, creating a perfect syrupy base
• Cold butter: The secret to a flaky cobbler topping; keeping it cold creates those delicious buttery pockets
• Plain flour: Creates the structure for the cobbler topping; use all-purpose for best results
• Baking powder: Essential for giving the topping its fluffy lift and tender texture
• Milk: Just a touch helps bind the topping without making it too wet
• Flaked almonds: Adds wonderful texture and nutty flavor to the golden crust
• Lemon zest: Brings brightness that balances the sweetness of the fruit

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 160°C fan or 170°C conventional. This moderate temperature allows the fruit to release its juices while giving the topping time to cook through without burning. Position the rack in the middle of the oven for even heat distribution.

Prepare the Fruit:

Slice peaches into chunky wedges about 1cm thick, keeping them substantial enough to hold their shape during baking. Gently toss with fresh raspberries, being careful not to crush them. The caster sugar will draw out the juices, creating a natural syrup that becomes magnificently jammy during baking.

Make the Cobbler Topping:

Whisk the dry ingredients thoroughly to ensure even distribution of the baking powder. When rubbing in the butter, aim for a mixture resembling breadcrumbs with some pea-sized pieces remaining; these create pockets of steam during baking for a lighter result. Add milk gradually just until the dough comes together; it should feel like a soft cookie dough, not too sticky.

Assemble the Cobbler:

Drop spoonfuls of the topping over the fruit, allowing some gaps where the colorful filling can bubble up enticingly. Avoid pressing the dough down as this will prevent it from rising properly. The demerara sugar gives a wonderful crunch while the flaked almonds toast to golden perfection.

Bake:

Watch for the edges to bubble with thick fruit syrup and the topping to rise and turn golden brown. The filling should be visibly simmering around the edges with juices that have thickened slightly. The topping will feel set but tender when gently pressed.

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The lemon zest is truly the unsung hero of this recipe. My grandmother always insisted on adding it to fruit desserts, and she was right. That tiny bit of citrus brightness cuts through the sweetness and brings all the flavors into perfect harmony. I remember how she would always let me grate the lemon, making sure I avoided the bitter white pith.

Perfect Fruit Selection

The key to an exceptional cobbler lies in choosing the right fruit. For peaches, look for ones that yield slightly to gentle pressure and have that distinctive sweet peach aroma. They should have no green areas, which indicate underripeness. If your peaches are too firm, leave them on the counter for 1 to 2 days to ripen. For raspberries, select berries that are plump, bright in color, and dry looking; too much moisture indicates they're beginning to spoil.

Make Ahead Options

This cobbler works beautifully as a make-ahead dessert. You can prepare the fruit mixture and cobbler topping separately and refrigerate for up to 24 hours. When ready to bake, simply assemble and add an extra 5 minutes to the baking time to account for the chilled ingredients. The baked cobbler will keep for 3 days, covered in the refrigerator, though the topping will soften slightly. To refresh, reheat in a 150°C oven for 15 minutes.

Serving Suggestions

While delicious on its own, this cobbler reaches new heights when served warm with a scoop of vanilla ice cream that melts into the fruit juices. For a more sophisticated dessert, try serving with crème fraîche, which adds a tangy contrast to the sweet fruit. At breakfast time, leftovers can be warmed and topped with Greek yogurt for a decadent yet somewhat justifiable morning treat. For special occasions, add a drizzle of honey or maple syrup and a sprinkle of additional fresh berries.

Seasonal Variations

Summer offers peaches and raspberries at their peak, but this versatile recipe adapts beautifully to any season. In autumn, substitute apples and blackberries with warming cinnamon. Winter calls for pears and cranberries with a touch of ginger. Spring welcomes rhubarb and strawberries with a hint of orange zest. The ratios remain the same; just adjust sugar levels depending on the sweetness of your fruit. This adaptability makes this cobbler a year-round favorite you can enjoy regardless of the season.

Common Queries

→ Do I need to peel the peaches?

Peeling the peaches is optional. The skin becomes tender during baking and adds a nice texture to the cobbler. However, if you prefer a smoother filling, you can peel them before slicing.

→ Can I use frozen fruit instead of fresh?

Yes, frozen peaches and raspberries work well in this cobbler. There's no need to thaw them first - simply add them to the baking dish as directed, though you might need to increase the baking time by 5-10 minutes.

→ How do I know when the cobbler is done baking?

The cobbler is ready when the fruit is bubbling around the edges and the topping has turned golden brown. The topping should also feel set and slightly firm when gently touched.

→ Can I make this cobbler ahead of time?

Yes! You can prepare the fruit filling and topping separately up to a day in advance. Keep them refrigerated, then assemble and bake when ready to serve. Alternatively, bake the entire cobbler earlier in the day and reheat before serving.

→ How should I store leftover cobbler?

Cover any leftover cobbler and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or place the baking dish in a 160°C oven until warmed through.

→ Can I substitute other fruits in this cobbler?

Absolutely! This cobbler works wonderfully with many fruit combinations. Try nectarines, plums, blackberries, blueberries, or even apples and pears in autumn. Just maintain similar quantities as the original recipe.