Description
A summery cobbler made with juicy peaches and tart raspberries, topped with a buttery lemon-zest dough. Serve warm with ice cream or custard.
Ingredients
For the Fruit Filling:
- 5 ripe peaches, cut into chunky slices
- 1 cup (125g) fresh raspberries
- ½ cup (75g) caster sugar
For the Cobbler Topping:
- ½ cup (90g) cold butter (salted or unsalted)
- ⅔ cup (90g) caster sugar
- 1 cup (140g) plain flour
- 1 tsp baking powder
- 2 tsp milk (add more if needed)
- Zest of 1 lemon
- 2 tbsp flaked almonds (optional)
Instructions
- Preheat oven to 160°C (fan) or 170°C (conventional).
- Prepare the fruit filling: In a bowl, toss sliced peaches and raspberries with caster sugar. Spread evenly into a greased baking dish.
- Make the topping: In another bowl, mix flour, baking powder, and sugar. Rub in cold butter with your fingers until the mixture resembles coarse crumbs. Add milk and lemon zest and stir until a soft dough forms.
- Assemble: Spoon the cobbler dough over the fruit mixture. Sprinkle with flaked almonds or extra sugar if desired.
- Bake for 25–30 minutes, or until the topping is golden and the fruit is bubbling at the edges.
- Serve warm with vanilla ice cream or custard.
Notes
You can substitute raspberries with blueberries or blackberries. If using canned peaches, reduce the sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British