Peach and Raspberry Cobbler

This rustic Peach and Raspberry Cobbler celebrates summer's bounty with a perfect balance of tangy-sweet fruit and buttery topping. The delightful contrast between juicy fruit filling and fluffy cobbler crust makes this dessert irresistibly comforting and satisfying.

I first made this cobbler for a backyard gathering when peaches were at their peak sweetness. The combination of warm fruit with melting ice cream created such memorable moments that it quickly became our signature summer dessert for family gatherings.

Ingredients

• Peaches: choose firm yet ripe fruits that yield slightly to gentle pressure and have a fragrant aroma
• Fresh raspberries: look for plump berries with vibrant color and no signs of mold
• Caster sugar: provides the perfect sweetness that dissolves easily into the fruit
• Cold butter: the key to creating those perfect flaky pockets in the cobbler topping
• Plain flour: creates the structure for the cobbler topping
• Baking powder: ensures your cobbler topping rises beautifully
• Milk: helps bind the dough without making it too wet
• Flaked almonds: add delightful crunch and visual appeal to the finished dessert
• Lemon zest: brightens all the flavors with its aromatic citrus notes

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 160°C for fan forced or 170°C conventional. This moderate temperature allows the fruit to soften perfectly while the topping develops a golden crust without burning. Taking the time to properly preheat ensures even baking throughout.

Prepare the Fruit:

Cut peaches into substantial wedges rather than thin slices to maintain their texture during baking. Gently toss them with the fresh raspberries and caster sugar in a bowl until evenly coated. The sugar begins drawing moisture from the fruit creating the basis for that luscious syrupy filling. Transfer this mixture to your baking dish ensuring an even layer.

Make the Cobbler Topping:

Combine flour baking powder and sugar in a large bowl. The precise measurement of these dry ingredients creates the perfect texture. Using your fingertips work the cold butter into the dry mixture until you achieve a coarse crumb texture with some pea sized butter pieces still visible. These butter pockets will create steam while baking resulting in a fluffy tender topping. Add just enough milk to bring the dough together it should resemble soft cookie dough that holds its shape.

Assemble the Cobbler:

Drop spoonfuls of the cobbler topping over the fruit mixture leaving some small gaps where the fruit can bubble through. This rustic approach creates beautiful texture contrasts in the finished dessert. Sprinkle the flaked almonds across the surface which will toast to perfection while baking.

Bake:

Place the cobbler in your preheated oven and bake for 25 to 30 minutes. You will know it is done when the fruit becomes juicy and bubbles around the edges while the cobbler topping turns golden brown and feels set to the touch. The aroma filling your kitchen will be absolutely irresistible.

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The flaked almonds are my secret weapon in this recipe. I discovered their transformative power by accident when trying to use up pantry ingredients during a rainy weekend. The gentle toasting they undergo during baking releases their nutty aroma which perfectly complements the sweet fruit filling.

Seasonal Variations

Summer brings an abundance of stone fruit that works beautifully in this recipe. Try substituting the peaches with nectarines plums or apricots based on what looks best at your market. Each fruit brings its own unique character to the cobbler while maintaining that perfect sweet tart balance with the raspberries.

Make Ahead Tips

This cobbler can be fully assembled up to 8 hours before baking. Simply prepare as directed cover with plastic wrap and refrigerate until ready to bake. Allow an extra 5 minutes of baking time if coming straight from the refrigerator. The flavors actually develop nicely during this resting period as the fruit and sugar have more time to mingle.

Serving Suggestions

While delicious on its own this cobbler reaches new heights when served warm with a scoop of vanilla ice cream that slowly melts into the fruit filling. For a more sophisticated dessert try serving with a dollop of mascarpone or crème fraîche. During cooler months warm custard poured over the top creates a wonderfully comforting treat.

Storage Solutions

This cobbler keeps remarkably well. Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until just warm. The topping may lose some crispness but the flavor actually improves as the fruit flavors deepen.

Recipe FAQs

→ Do I need to peel the peaches for this cobbler?

No, peeling the peaches is optional. The skin becomes tender during baking and adds nice texture to the cobbler. However, if you prefer a smoother texture, you can certainly peel them before slicing.

→ Can I use frozen fruit instead of fresh?

Yes, frozen peaches and raspberries work well in this cobbler. There's no need to thaw them before baking, though you might need to increase the baking time by 5-10 minutes.

→ How do I know when the cobbler is fully baked?

The cobbler is done when the fruit is bubbling around the edges and the topping is golden brown and firm to the touch. Insert a toothpick into the topping - it should come out clean.

→ What can I serve with this peach and raspberry cobbler?

This cobbler is delicious on its own, but traditional accompaniments include vanilla ice cream, whipped cream, or warm custard. The contrast of the warm cobbler with cold ice cream is particularly delightful.

→ How should I store leftover cobbler?

Cover the cobbler with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or place the whole dish in a 180°C oven for 10-15 minutes until warmed through.

→ Can I make this cobbler ahead of time?

You can prepare the fruit mixture and the topping separately up to a day in advance. Store both refrigerated, then assemble and bake when ready to serve. Alternatively, bake the entire cobbler and reheat before serving.