Peach and Raspberry Cobbler

This delicious peach and raspberry cobbler brings together sweet summer peaches and tart raspberries under a fluffy golden topping. The contrast of juicy fruit and buttery cobbler creates a dessert that feels both rustic and special enough for company. I discovered this recipe years ago when faced with an abundance of peaches from a local farm and it has since become my go-to summer dessert.

I first made this cobbler for a backyard gathering where it disappeared within minutes. The combination of warm fruit and cold ice cream created such a memorable dessert moment that friends still request it whenever summer fruit is at its peak.

Ingredients

• Peaches: Use ripe but firm peaches for the best texture and sweetness. They should yield slightly to pressure but not be mushy.
• Raspberries: Fresh raspberries add tartness and beautiful color. Look for plump berries without moisture in the container.
• Caster sugar: This fine sugar dissolves easily into the fruit and creates a lighter texture in the topping.
• Butter: Cold butter is essential for a flaky cobbler topping. Cube it before starting for easier incorporation.
• Plain flour: All purpose flour creates the perfect structure for the cobbler topping.
• Baking powder: This leavening agent ensures your cobbler topping rises properly while baking.
• Milk: Just a small amount brings the dough together. Use whole milk for best results.
• Flaked almonds: These add wonderful texture and a subtle nutty flavor to the topping.
• Lemon zest: Brightens the flavor of the fruit filling and balances the sweetness.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 160℃ for fan ovens or 170℃ for conventional ovens. This moderate temperature allows the fruit to cook through while the topping becomes golden and fluffy without burning. Allow about 10 minutes for proper preheating to ensure even baking.

Prepare the Fruit:

Slice peaches into generous wedges about 1.5cm thick. Peeling is optional but the skin adds nice color and texture. Place peaches in a bowl with whole raspberries and sprinkle with caster sugar. Gently toss to coat all fruit pieces with sugar which will help draw out juices during baking. Transfer to a 2 liter baking dish spreading in an even layer.

Make the Cobbler Topping:

Combine flour baking powder and sugar in a large bowl whisking to remove any lumps. Add cold cubed butter and use your fingertips to rub it into the dry ingredients. Work quickly to keep the butter cold aiming for a mixture resembling coarse breadcrumbs with some pea sized butter pieces remaining. This texture creates a light fluffy topping. Add milk and stir gently just until the dough comes together. It should feel like soft cookie dough not too wet or sticky.

Assemble the Cobbler:

Using a tablespoon drop spoonfuls of dough over the fruit mixture leaving some gaps for the fruit to bubble up through. Avoid pressing the dough down as this creates a lighter texture. Sprinkle the flaked almonds evenly over the top and add a light dusting of demerara sugar if using for extra crunch and sparkle.

Bake to Perfection:

Place the cobbler in the center of the preheated oven and bake for 25 to 30 minutes. The cobbler is done when the fruit is bubbling around the edges with vibrant juices and the topping has risen and turned golden brown. The contrast between the dark golden topping and colorful fruit creates a beautiful presentation.

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My favorite part of this cobbler is how the peach juices bubble up and mix with the raspberries creating pockets of sweet jammy goodness. When my children were younger they would always fight over who got the corner pieces where the topping gets extra crispy and the fruit caramelizes slightly against the baking dish.

Serving Suggestions

This cobbler truly shines when served warm about 15 minutes after coming out of the oven. The temperature contrast between the warm fruit and cold vanilla ice cream creates a perfect dessert experience. For a more elegant presentation serve individual portions in small ramekins with a sprig of mint. During cooler months vanilla custard makes a comforting accompaniment that complements the fruit flavors beautifully.

Storage Tips

Allow any leftover cobbler to cool completely before covering with plastic wrap or transferring to an airtight container. It will keep in the refrigerator for up to 3 days though the topping will soften somewhat. To reheat simply place individual portions in a microwave for 30 seconds or return to a 150℃ oven for about 10 minutes until warmed through. This cobbler does not freeze well after baking as the topping becomes soggy when thawed.

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Seasonal Variations

While summer offers the best fresh peaches and raspberries this cobbler adapts beautifully to other seasons. In autumn substitute apples and blackberries adding a pinch of cinnamon to the fruit mixture. Winter cobbler works wonderfully with frozen fruit just add an extra tablespoon of flour to the fruit mixture to absorb excess liquid. Spring calls for strawberries and rhubarb which create a beautiful sweet tart balance. The versatility of this recipe makes it a yearround favorite that can showcase whatever fruit is at its peak.

Frequently Asked Questions

→ Can I use frozen peaches or raspberries?

Yes, you can use frozen fruits if fresh are not available. Thaw and drain them slightly to avoid excess moisture.

→ Do I need to peel the peaches?

No, peeling isn't necessary since the skin softens during baking. If preferred, you can peel them beforehand.

→ Can I make the cobbler ahead of time?

Yes, you can prepare the fruit filling and topping separately, then assemble and bake when ready to serve. This ensures the topping remains fresh and fluffy.

→ What can I serve with this cobbler?

Pair the cobbler with a scoop of vanilla ice cream, a dollop of whipped cream, or warm custard for an indulgent treat.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the oven or microwave before serving.