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There's just something about warm, jammy fruit hidden under a buttery crust that feels like a big summer hug, and that's exactly what you get with this simple peach and raspberry cobbler. Those sweet peaches and zingy raspberries pack all the sunshine you need, and it comes together in no time. My crew can't stop asking for seconds whenever we make it, especially once peaches are extra juicy and smell amazing.
The first time I made this was on a boiling day when we needed something fast for a picnic. It didn't just save the meal, it started a tradition. Now as soon as I see fresh berries and peaches at the store, this lands on our table. My family says it tastes like bottled sunshine.
Irresistible Ingredients
- Lemon zest: Gives a zingy lift and makes all the flavors brighter Grab a fresh lemon with a smooth skin for best zest
- Flaked almonds: Finish with a perfect crunch Use thin, fresh slices for better texture
- Milk: Holds your dough together and makes everything moist Use whole milk unless you like another kind
- Baking powder: Helps the top layer puff up nicely Make sure it's fresh and not lumpy
- Plain flour: The base for your topping Choose an all-purpose kind that's clean and white
- Cold butter: Gives that lovely crumbly texture Go for quality for the yummiest finish
- Caster sugar: Adds sweetness everywhere Use fine sugar so it mixes in smooth
- Fresh raspberries: Kick in tartness so it's not too sweet Pick berries that aren't mushy and look vibrant
- Fresh peaches: Bring sweet floral flavor and juicy bites Look for slightly soft, fragrant ones for easy slicing
Easy-Go Instructions
- Bake Up:
- Slip your baking dish in the hot oven Bake for 25 to 30 minutes till the juicy edges start bubbling and the crust is a gentle golden color Want to check? Poke a skewer right into the thickest bit—the inside should be pillowy and the stick should come out clean
- Top It Off:
- Spoon bits of dough over the fruit underneath—don't worry about making it perfectly even The dough will spread and rise on its own Toss the flaked almonds across the top and give 'em a quick pat so they stick
- Mix the Topping:
- In a big bowl, stir together plain flour, a little more caster sugar, and baking powder Mix 'em up so everything looks even Drop in cubes of cold butter Now, just use your hands and rub the butter till you get something sandy with a few pebble-size pieces The tiny chunks are what make it fluffy Pour your milk over and gently fold everything together It should be a little sticky, but not wet
- Prep the Fruit:
- Cut the peaches into thick slices, let them stay all shapes, it catches the juice best Toss those pieces and your raspberries into a bowl with caster sugar Give them a careful mix so the berries stay whole Sugar helps release the fruit's juices Scoop everything into your baking dish, spread it out just enough, and let it hang out while you handle the top
- Get Your Oven Ready:
- Preheat your fan oven to 160 C, or 170 C if you don't have a fan Let your baking dish sit out a bit so it won't crack going into the oven
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It's the tangy raspberries that keep every bite from being too sweet with those peaches. This always brings me back to picking fruit with my grandma—she insisted on tossing in something extra like a strip of fresh lemon zest. Every batch is a happy memory of those afternoons together.
Keeping It Fresh
Wrap up extra cobbler and stash it in the fridge—it'll be good for three days. To warm it up, slide it into a low oven or zap a scoop in the microwave. The crust might lose a bit of its crunch, but overnight the flavors just get better.
Swaps and Fixes
No peaches? Use nectarines. Can't find raspberries? Try blackberries or any tangy berry you like. Skip nuts if you need to, or use your go-to gluten-free flour—it all works out just right.
How to Serve
Nothing beats this warm with cold vanilla ice cream on top. As the ice cream melts, it soaks into every bite. If you want something different, pour a little cold cream or add a spoonful of Greek yogurt and you've got yourself dessert for breakfast.
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Peach and Cobbler Traditions
Cobblers are a total classic in American and British kitchens. They're a go-to for summer parties—quick to whip up and happy to hold any fruit you've got. From spiced sugar to lemon zest, home bakers pass down their tricks so every batch has a little personal touch.
Frequently Asked Questions
- → Can I use frozen peaches or raspberries?
You can! Just thaw them out and get rid of extra liquid to keep things from getting soggy.
- → Is peeling the peaches necessary?
Totally up to you. Peach skin gives a bit of texture, but peel them off if you like things smooth.
- → What can I serve with the cobbler?
Pop a scoop of ice cream, pour warm custard, or spoon on whipped cream. All are great choices.
- → Can I make the topping in advance?
Yep! Mix the dough and keep it chilled. When you’re ready, spread it over the fruit and bake.
- → How do I know when it’s done baking?
The crust should be golden and you’ll see bubbly fruit juice at the sides. Bake for 25 to 30 minutes for the dream texture.