Easy Peach Raspberry Cobbler (Print Version)
# Ingredients:
→ Peach Filling
01 -
75 g caster sugar
02 -
125 g fresh raspberries
03 -
5 ripe peaches, chopped into wedges
→ Cobbler Topping
04 -
2 teaspoons milk, throw in more if dough feels dry
05 -
2 tablespoons flaked almonds
06 -
1 teaspoon baking powder
07 -
Zest from 1 lemon
08 -
140 g plain flour
09 -
90 g cold butter, either salted or unsalted is fine
10 -
90 g caster sugar
→ Optional Garnish
11 -
Demerara sugar for the top
# Instructions:
01 -
Pop the dish in the oven and bake about 25–30 minutes. The top should get golden and you’ll see fruity juices bubbling around the edges.
02 -
Drop spoonfuls of dough over the fruit layer. Scatter almonds up top and, if you want, shake Demerara sugar over everything.
03 -
Put flour, sugar, and baking powder into a big bowl. Chunk in butter and work it in with your fingers till it looks crumbly and you can spot some bigger buttery bits. Stir in lemon zest, pour in milk, and mix until the dough’s just soft. Add a splash more milk if it seems too dry.
04 -
Toss your peach wedges and raspberries in a bowl with caster sugar. Tip this mix into a baking dish and let it sit for now.
05 -
Heat up your oven to 160°C if it’s fan, or 170°C for a regular one.
# Notes:
01 -
You can peel the peaches if you want, but the skins make things a bit chunkier.
02 -
If the dough looks dry, just splash in a bit more milk. You want it kind of soft and sticky.
03 -
Tastes best warm with ice cream or custard if you like extras.
04 -
Nutrition details don’t count extras like ice cream or custard.