Easy Peach and Raspberry Cobbler

This easy Peach and Raspberry Cobbler has become my summer dessert staple, bringing together juicy peaches and tangy raspberries under a golden, buttery topping that's simply irresistible.

I first made this cobbler when unexpected guests arrived one summer evening, and it's been my go-to entertaining dessert ever since. The combination of warm fruit with the fluffy topping creates comfort food magic that everyone appreciates.

Ingredients

• Peaches: fresh and slightly firm peaches work best as they hold their shape while baking
• Raspberries: their tartness balances the sweetness of peaches perfectly
• Caster sugar: dissolves more easily than granulated for a smooth filling texture
• Cold butter: the secret to achieving a flaky cobbler topping
• Plain flour: provides structure to the topping without making it too dense
• Baking powder: creates that fluffy light texture we all love in a proper cobbler
• Milk: just enough to bind the topping ingredients
• Flaked almonds: adds wonderful texture and nutty flavor to the topping
• Lemon zest: brightens all the flavors and enhances the fruit

Step-by-Step Instructions

Preheat the Oven:

Start by heating your oven to 160℃ fan or 170℃ conventional. This moderate temperature allows the fruit to soften and release juices while giving the topping time to become perfectly golden without burning.

Prepare the Fruit:

Cut peaches into generous chunky wedges rather than thin slices to maintain some texture after baking. Toss them gently with fresh raspberries and caster sugar in a bowl, ensuring each piece gets coated. The sugar begins drawing out juices creating that luscious syrupy base. Transfer this mixture to your baking dish, spreading evenly.

Make the Cobbler Topping:

Combine flour, baking powder and sugar in a large bowl. This is where texture magic happens. Use your fingertips to rub cold butter into the dry ingredients until you achieve a mixture resembling coarse breadcrumbs with some pea sized butter pieces still visible. These butter pockets create flakiness as they melt. Add milk just until the dough comes together with a consistency similar to soft cookie dough. Avoid overworking to keep the topping tender.

Assemble the Cobbler:

Drop spoonfuls of the topping over the fruit mixture, leaving some gaps for the fruit juices to bubble up enticingly through the cracks. This creates those beautiful caramelized edges everyone fights over. Sprinkle with the flaked almonds for added crunch and visual appeal.

Bake:

Place in your preheated oven for 25 to 30 minutes, watching for the magical transformation. Your cobbler is ready when the fruit is bubbling around the edges with vivid ruby juice and the topping has risen and turned golden brown. The kitchen will fill with an irresistible aroma of baked fruit and buttery goodness.

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The lemon zest is my secret weapon in this recipe. I discovered its importance one summer when I made two versions side by side. The cobbler with zest had dramatically brighter flavor that made the fruit taste more vibrant and fresh. My family could immediately tell which was which in a blind taste test!

Serving Suggestions

This cobbler shines when served warm about 15 minutes after removing from the oven. The contrast between the warm fruit and cold accompaniments creates dessert perfection. Vanilla ice cream is the classic choice, melting slightly into the warm fruit. For something different, try Greek yogurt with a drizzle of honey or fresh cream with a sprinkle of cinnamon.

Storage Tips

Your cobbler will stay fresh covered at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days, though the topping will soften somewhat. To reheat, place in a 150℃ oven for about 15 minutes until warmed through. The cobbler does not freeze particularly well as the topping becomes soggy upon thawing.

Seasonal Variations

This versatile recipe welcomes adaptation throughout the year. In autumn, replace peaches with apples or pears and add warming spices like cinnamon and nutmeg. Winter versions work beautifully with frozen berries or poached quince. Spring calls for rhubarb and strawberries with a hint of vanilla in the topping. The basic formula remains the same while letting seasonal produce shine.

Frequently Asked Questions

→ Can I use frozen fruit instead of fresh?

Yes, frozen fruit can be used. Make sure to thaw and drain it before using to avoid excess liquid in the dish.

→ Do I need to peel the peaches?

No, peeling the peaches isn’t necessary as the skins become tender during baking. However, you can peel them if preferred.

→ What can I serve alongside this dessert?

This cobbler is excellent on its own but pairs wonderfully with vanilla ice cream, whipped cream, or custard.

→ Can I prepare the cobbler in advance?

Yes, you can prepare the filling and topping separately ahead of time. Assemble and bake just before serving for the best texture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a warm and crispy topping.