Peach Raspberry Bake (Printable Version)
# What You'll Need:
→ Peach Filling
01 -
75 g caster sugar
02 -
125 g fresh raspberries
03 -
5 ripe peaches, sliced into wedges
→ Cobbler Topping
04 -
2 tablespoons flaked almonds
05 -
90 g caster sugar
06 -
1 teaspoon baking powder
07 -
140 g plain flour
08 -
2 teaspoons milk, might need a splash more
09 -
Zest from 1 lemon
10 -
90 g butter, cold (salted or unsalted is fine)
→ Optional Garnish
11 -
Sprinkle Demerara sugar on top if you like
# How to Make It:
01 -
Pop your dish in the oven. Let it go for 25 to 30 minutes until it looks golden on top and the fruit juices peek at the edges.
02 -
Drop spoonfuls of topping onto the fruit in your baking dish. If you want, toss on some flaked almonds and give it a shake of Demerara sugar.
03 -
Toss flour, baking powder, and caster sugar together in a big bowl. Use your hands to squish in the cold butter till you see some buttery chunks the size of peas. Mix in your lemon zest, pour in milk, and blend until the dough is soft. Splash a bit more milk if it’s not holding together.
04 -
Grab a bowl, dump in raspberries and sliced peaches. Add sugar and stir them together. Once mixed, move to a baking dish and leave it there for now.
05 -
Kick off by heating your oven to 160°C with the fan or 170°C without.
# Additional Tips:
01 -
The peach skin gives a bit of bite. Prefer them peeled? Peel before slicing.
02 -
If your dough seems crumbly, add a dribble more milk. You want it nice and sticky, not dry.
03 -
Dish this up warm. It’s great with custard or a scoop of ice cream if you’re feeling it.
04 -
Added extras like ice cream or custard aren’t counted in the nutrition info.