Peach and Raspberry Cobbler

This rustic peach and raspberry cobbler transforms ordinary summer fruits into a dazzling dessert that strikes the perfect balance between tart and sweet. The fluffy topping bakes to golden perfection while the fruits below bubble away into jammy bliss. I discovered this recipe during a particularly abundant peach season and have been making it religiously every summer since.

I first made this cobbler when unexpected guests arrived one Sunday afternoon. With just a basket of farmers market peaches and some raspberries in the fridge, this dessert came together so effortlessly that it has become my go-to entertaining dessert. The look of delight when people taste that first spoonful makes me smile every time.

Ingredients

• Fresh peaches: 5 medium sized for the perfect sweet base that softens beautifully when baked
• Fresh raspberries: add tartness and vibrant color that balances the sweetness of peaches
• Caster sugar: dissolves easily into the fruit creating the perfect jammy consistency
• Cold butter: creates those essential pockets of flakiness in the cobbler topping
• Plain flour: provides structure to the cobbler topping without becoming heavy
• Baking powder: ensures your topping rises and becomes light and fluffy
• Milk: helps bind the topping ingredients together without making the dough too wet
• Flaked almonds: provide delightful crunch and nutty flavor to the finished dessert
• Lemon zest: brightens all flavors and enhances the natural fruitiness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 160°C for fan ovens or 170°C for conventional ovens. This moderate temperature ensures the fruit cooks down properly while giving the topping time to rise and turn golden. Make sure your oven is fully preheated before baking to ensure even cooking throughout.

Prepare the Fruit:

Slice peaches into generous wedges about 2cm thick keeping them chunky so they maintain some structure after baking. Place them in a large mixing bowl and add the fresh raspberries. Gently toss with caster sugar until evenly coated. The sugar will begin drawing moisture from the fruits creating a light syrup. Transfer this mixture to an ovenproof dish approximately 23cm in diameter spreading evenly across the bottom.

Make the Cobbler Topping:

Combine flour baking powder and caster sugar in a large bowl whisking briefly to distribute ingredients evenly. Add cold butter cut into small cubes. Using your fingertips rub the butter into the dry ingredients using a light touch lifting the mixture as you work to incorporate air. Continue until the mixture resembles coarse breadcrumbs with some pea sized butter pieces still visible. These butter pockets create flakiness in the final topping. Add the milk and lemon zest stirring gently with a fork until just combined. The dough should be soft but not sticky similar to a drop biscuit consistency.

Assemble the Cobbler:

Using a tablespoon drop portions of the cobbler dough over the prepared fruit leaving some small gaps for the fruit juices to bubble through during baking. Avoid pressing the dough down as this will prevent it from rising properly. Scatter flaked almonds evenly over the top pressing them lightly into the dough so they adhere during baking.

Bake:

Place the assembled cobbler on the middle rack of your preheated oven and bake for 25 to 30 minutes. You will know it is ready when the fruit is vigorously bubbling around the edges and the topping has turned golden brown with a slight crisp exterior. The interior of the topping should be fully cooked but still tender when tested with a toothpick.

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The first time I served this cobbler to my grandmother she closed her eyes after the first bite and said it reminded her of summers on her family farm. There is something deeply nostalgic about the combination of warm baked peaches and tart raspberries that seems to connect people to their fondest food memories.

Make Ahead Options

This cobbler can be fully assembled up to 4 hours before baking. Simply cover with plastic wrap and refrigerate until ready to bake. Add an extra 5 minutes to the baking time if baking directly from the refrigerator. The cobbler topping can also be prepared separately and refrigerated for up to 24 hours. Just crumble the cold topping over your fruit right before baking for ultimate convenience when entertaining.

Fruit Variations

While peaches and raspberries create a perfect flavor marriage you can easily adapt this recipe to use whatever fruits are in season. Try plums and blackberries in late summer nectarines and blueberries at the height of the season or even apples and cranberries for a fall variation. The key is maintaining a balance between sweet and tart fruits with approximately 4 cups total fruit volume. Adjust sugar levels depending on the natural sweetness of your chosen fruits.

Serving Suggestions

For breakfast serve warm cobbler with a dollop of Greek yogurt and a drizzle of honey. For dessert pair with vanilla bean ice cream or freshly whipped cream infused with a touch of almond extract. For an elegant dinner party presentation serve individual portions in ramekins topped with a sprig of mint and a light dusting of powdered sugar. The versatility of this dessert makes it appropriate for almost any occasion from casual brunches to holiday dinners.

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This rustic dessert proves that simple ingredients and peak seasonal produce can create something truly magical that everyone will love.

Frequently Asked Questions

→ Can I use frozen fruit for this peach and raspberry cobbler?

Yes, frozen peaches and raspberries work well in this cobbler. There's no need to thaw them first—simply add them directly to the baking dish. You may need to increase the baking time by 5-10 minutes since frozen fruit will take longer to heat through and become juicy.

→ What can I substitute for the flaked almonds?

If you don't have or don't like flaked almonds, you can substitute with chopped walnuts, pecans, or even a sprinkle of rolled oats for texture. For a nut-free version, try using a crumble of crushed cookies or an extra sprinkle of demerara sugar for crunch.

→ How do I know when the cobbler is fully baked?

The cobbler is done when the fruit filling is bubbling around the edges and the topping has turned golden brown. You can also insert a toothpick into the topping—it should come out clean or with a few moist crumbs, but not wet batter.

→ What's the best way to serve this dessert?

This cobbler is best served warm, about 15 minutes after removing from the oven. It pairs wonderfully with vanilla ice cream, freshly whipped cream, or even a pour of cold cream. The contrast between the warm cobbler and cold topping creates a delightful dessert experience.

→ How long will leftover cobbler keep?

Leftover cobbler can be stored covered in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm the whole dish in a 150°C oven for about 15 minutes. The topping may soften over time but will still be delicious.

→ Can I make this cobbler ahead of time?

You can prepare the fruit filling and cobbler topping separately up to a day in advance. Keep the fruit mixture in the refrigerator and the topping in an airtight container. Assemble and bake just before serving for the best texture. Alternatively, you can fully bake the cobbler, cool completely, and reheat when ready to serve.