Description
Fresh peaches and raspberries bake beneath a golden cobbler topping for a simple and comforting summer dessert.
Ingredients
Scale
- 5 ripe peaches, cut into wedges
- 1 cup fresh raspberries
- 1/2 cup caster sugar
- 3/4 cup plain flour
- 2/3 cup caster sugar for topping
- 1/2 cup cold butter
- 1 teaspoon baking powder
- 2 teaspoons milk
- 2 tablespoons flaked almonds
- Zest of 1 lemon
- Optional demerara sugar for topping
Instructions
- Preheat the oven to 325°F for convection or 340°F for conventional baking.
- Combine peaches, raspberries, and sugar in a bowl.
- Transfer the fruit mixture into a greased baking dish.
- Mix flour, baking powder, and sugar in another bowl.
- Rub cold butter into the flour mixture until crumbly.
- Add milk and lemon zest, then stir into a soft dough.
- Spoon the topping over the fruit mixture.
- Sprinkle almonds and optional demerara sugar on top.
- Bake for 25 to 30 minutes until golden and bubbling.
- Cool slightly before serving warm.
Notes
- Use ripe peaches for the best flavor.
- Do not overmix the topping dough.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 38
- Sodium: 215
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 4
- Cholesterol: 12