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Nothing says comfort like a warm bubbly pan of juicy peaches and raspberries topped with a golden, sweet crust. When those fruits are in season, this is my go-to for a nostalgic, summery treat that takes almost no work. Everyone I serve it to wants seconds—especially during peach season when the fruit's smell is all over the kitchen.
One hot afternoon, I brought this to a picnic and it saved the day. Ever since, as soon as there’s great stone fruit at the market, it’s on my list. My kids call it “a sunshine treat in a dish.”
Delightful Ingredients
- Lemon zest: Makes everything brighter Just grab a fresh lemon and zest the pretty skin right in
- Plain flour: Holds the topping together Pick regular all-purpose that smells clean and looks white
- Fresh raspberries: Add a bright tanginess Look for deep color and skip any soft or mushy ones
- Caster sugar: Adds sweetness everywhere Fine sugar mixes in easily and melts down better
- Flaked almonds: Chunky crunch on top Go for paper-thin slices—they toast best
- Milk: Gets the dough to come together Use whole milk or whatever milk you like
- Cold butter: Key to that flaky, tender topping Good butter makes all the difference
- Baking powder: Lifts the topping up Make sure it’s fresh with no clumps
- Fresh peaches: Sweet and super juicy Pick ones that yield when you press them gently and smell heavenly
Easy Instructions
- Bake:
- Tuck your dish in the heated oven for about 25–30 minutes When the juice bubbles up the side and the top’s nice and golden it’s done Stick a skewer in the middle—if it comes out clean and the inside’s pillowy you nailed it
- Assemble Everything:
- Spoon blobs of dough over the fruit No need to fuss if it’s patchy—it’ll spread out while baking Sprinkle almonds across and press them in a bit so they stick
- Get the Topping Ready:
- In a big bowl, stir flour, baking powder, and your extra sugar together Add cold butter in little cubes and work it in with your fingertips until it’s a mixture with some pea-sized bits Those bits help it bake up great Pour over some milk and mix with your hands or fork until you’ve got a dough that’s a bit tacky but not totally sticky
- Fruit Time:
- Chop peaches into thick slices—the chunkier, the better Mix the peaches and raspberries with sugar in a large bowl so everything goes syrupy Spread this in the bottom of your baking dish and let it wait while you fix the top
- Oven Prep:
- Heat the oven to 160 C with the fan, or 170 C if it’s normal Don’t put a cold dish right into the heat—give it a second at room temp so it won’t break
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The tart raspberries pull the sweet peaches into balance. This always makes me think of picking berries with my grandma, who never skipped a sprinkle of lemon peel in her desserts. Every time I bake this, it feels like those afternoons together all over again.
Storing Leftovers
Pop extra cobbler into the fridge, and cover it well, for up to three days. Heat up in a low oven or zap quick portions in the microwave. The crust softens but the flavors get even deeper after a night’s rest.
Swap Options
No peaches? Throw in nectarines instead. Want a new twist? Try blackberries instead of raspberries. Skipping nuts? Leave the almonds out—no problem. You can even use gluten free blends in the topping for dietary needs.
How to Serve
Honestly, I like this warm with a big scoop of vanilla ice cream. Let it melt in for a creamy bite. Or, pour over some cold cream or toss a scoop of Greek yogurt on top—sometimes I even eat it for breakfast that way.
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Perfect Peach Traditions
No summer gathering or backyard party is quite the same without a good cobbler. Folks across the UK and US have been baking these for generations with whatever fruit’s around. Every family seems to have their way—spiced sugar, lemon zest, different crusts—always passing down tips for their version of this classic treat.
Common Questions
- → Is it okay to use frozen raspberries or peaches?
Absolutely! Just let them thaw first and pour away any extra juice so things don't get soggy.
- → Do I have to peel the peaches?
It’s your call. The peel gives a bit of bite, but if you like things softer, peel them first.
- → What should I put on top when I serve this?
Dive in while it's warm with cold ice cream, a spoonful of custard, or even some fluffy whipped cream.
- → Is it possible to prep the cobbler topping earlier?
Yep, you can mix up the topping and stick it in the fridge. Just add it on the fruit when you’re ready to bake.
- → How do I tell if it’s baked all the way?
The cobbler’s ready once you see a golden top and the fruit bubbling at the sides. Check after 25-30 minutes.