Peach and Raspberry Cobbler (Printable Version)
# What You’ll Need:
→ Peach Filling
01 -
5 peaches, cut into wedges
02 -
125 g fresh raspberries
03 -
75 g caster sugar
→ Cobbler Topping
04 -
90 g cold butter, salted or unsalted
05 -
90 g caster sugar
06 -
140 g plain flour
07 -
1 teaspoon baking powder
08 -
2 teaspoons milk
09 -
2 tablespoons flaked almonds
10 -
Zest of 1 lemon
# Steps to Follow:
01 -
Preheat your oven to 160°C for a fan oven (170°C for a conventional oven).
02 -
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.
03 -
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.
04 -
Spoon the cobbler topping over the fruit in the baking dish. Sprinkle with demerara sugar (optional) and the flaked almonds.
05 -
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.
# Additional Notes:
01 -
Peeling peaches is optional; their skin adds texture. If preferred, peaches can be peeled.
02 -
Adjust the milk amount as needed to achieve a soft cookie dough consistency.
03 -
This cobbler pairs well with ice cream or custard for an extra treat.