RecipeCastle

The Peach & Raspberry Cobbler I Make Every Summer — 30 Min

The Peach & Raspberry Cobbler I Make Every Summer — 30 Min
Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Calories
368 kcal
Protein
4.00 g
Carbs
58.00 g
Fat
14.00 g

Ingredients

  • 5 piecespeaches ((cut into wedges))
  • 125 gfresh raspberries
  • 75 gcaster sugar
  • 90 gcold butter ((salted or unsalted))
  • 90 gcaster sugar
  • 140 gplain flour
  • 1 teaspoonbaking powder
  • 2 teaspoonsmilk ((see notes))
  • 2 tablespoonsflaked almonds
  • 1 piecelemon zest ((from 1 lemon))

Instructions

  1. 1

    Preheat your oven to 160°C for a fan oven (170°C for a conventional oven).

  2. 2

    Cut the peaches into chunky slices and place them in a bowl. Add the raspberries and toss with the caster sugar. Transfer the fruit mixture to an ovenproof baking dish and set aside.

  3. 3

    In a large bowl, mix together the flour, baking powder, and caster sugar. Using your fingers, rub in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter. Add the milk and mix until the dough comes together with a texture similar to soft cookie dough.

  4. 4

    Spoon the cobbler topping over the fruit in the baking dish. Sprinkle with demerara sugar (optional) and the flaked almonds.

  5. 5

    Bake in the preheated oven for 25-30 minutes, or until the fruit is juicy and bubbling around the edges and the cobbler topping is golden and fluffy.