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If you’re after cozy comfort, it’s tough to top this peach and raspberry cobbler. You get big flavor with barely any work thanks to loads of ripe fruit bubbling under a buttery lid. Sweet peaches and tangy raspberries are magic together—this is a summer treat I never skip, especially when the air smells like peaches at the store. Guaranteed crowd-pleaser at my place every single time.
The first time I made this, a hot picnic nearly got ruined—cobbler totally saved the day. Now I whip it up any time peaches and berries are popping up at my local shop. My crew says it tastes like sunshine in every spoon.
Vibrant Ingredients
- Lemon zest: Lifts up all the flavors and keeps things bright Grab a fresh lemon—firm and smooth—for easy zesting
- Flaked almonds: Sprinkled on top for a crunchy finish Pick up thin, fresh slices for the best texture
- Milk: Brings the dough together Makes it soft and tender Whole milk tastes richest or use a fave swap
- Baking powder: Gets the topping to puff as it bakes Check yours isn’t clumpy or old
- Plain flour: This holds the topping together Go for good old all-purpose—that’s what works
- Cold butter: The trick to a crumbly, melt-in-your-mouth top Use solid, chilled butter for best results
- Caster sugar: Adds sweetness to both the fruit and the crunchy part Finer sugar blends smoother and melts perfectly
- Fresh raspberries: Brings a tart burst, balancing out the sweetness Look for firm, deep red berries—no mushy bits
- Fresh peaches: Super juicy and full of summery flavor Find peaches that give a little when you squeeze them and smell amazing
Simple How-To
- Bake It Up:
- Slide your filled baking dish into the hot oven. Let it cook for about 25 to 30 minutes, until you spot juicy bubbles at the edges and the top’s looking golden. Stick in a skewer to check—a clean, soft crumb on top means it’s good to go.
- Add the Topping:
- Scoop globs of that dough across the fruit. Don’t stress if it’s patchy—spread doesn't need to be picture-perfect, it settles out in the oven. Scatter the almonds right on top and push them gently into the dough so they’ll stick.
- Mix Your Cobbler Topper:
- Toss flour, baking powder, and a spoon of sugar in a separate big bowl. Add cold butter cubes. Use your fingertips to pinch and squish until the mix looks sandy and you have little pea-sized bits. Next, pour in the milk and gently combine until a soft, slightly sticky dough forms—don’t overwork it.
- Get the Fruit Ready:
- Cut up the peaches thick so the pieces stay juicy. Lightly toss them and the raspberries with sugar in a big bowl. That draws out all the juice, making a syrupy base. Dump the fruit into your oven dish and spread it around. Leave it to the side for now.
- Turn on the Oven First:
- Preheat to 160 Celsius fan or 170 for regular ovens. Make sure your dish warms up a bit so it’s less likely to break when it goes in hot.
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That raspberry tang cuts through the sweet peaches just right Every summer I’m reminded of hunting for fruit with my grandma—she’d always add a secret twist, like a grating of lemon zest This dessert brings back those sunny afternoons every time
Keep It Fresh
Stash leftover cobbler in the fridge with a cover, and it’ll last up to three days. Warm it up quickly in a low oven, or just grab a scoop and microwave it. The top softens a little but honestly, the flavor gets even better by day two.
How to Switch Things Up
No peaches? Go for nectarines instead. If raspberries aren’t around, blackberries totally work. For nut allergies, just skip the almonds—the cobbler still comes out great. Want to keep it gluten free? A gluten free flour blend will swap in easily.
Serve It Up
I always scoop this cobbler into bowls with a big spoonful of vanilla ice cream on top. The cold, creamy melt is the best part. If I want to make it feel breakfast-y, I’ll add a splash of cream or a big dollop of Greek yogurt too.
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Sweet Peach Traditions
Cobblers go way back in both British and American kitchens. They’re a summer classic for big get-togethers because they bake up quick and fit any kind of seasonal fruit. Folks pass down their own tricks and tweaks—like extra lemon zest or cinnamon sugar in the topping.
Common Questions
- → Can I use frozen peaches or raspberries?
Yup, frozen works! Just thaw them and drain off extra juice so everything cooks up nicely.
- → Is peeling the peaches necessary?
Leaving the skin on is totally fine. It gives texture but if you’re all about softness, peel them.
- → What can I serve with the cobbler?
It’s best when you spoon on ice cream, pour over some custard, or add whipped cream if you want to go all out.
- → Can I make the topping in advance?
Absolutely. Mix the topping ahead, stash it in the fridge, then pop it over the fruit right before you bake.
- → How do I know when it’s done baking?
You want that crust golden and to see fruit bubbling at the sides. Usually that’s around 25-30 minutes in the oven.