Introduction
Hey there, friend! Let me tell you about a dessert that just screams ‘cozy summer evening’ to me. You know those warm, bubbly fruit desserts that fill your kitchen with the most amazing smell? This Easy Peach and Raspberry Cobbler is exactly that feeling, bottled up in a baking dish. It’s not just delicious; it’s ridiculously simple to pull together, even when you’re short on time. Those juicy peaches and bright raspberries under that sweet, golden topping? Pure heaven. Get ready to make some seriously happy memories (and maybe eat the whole pan!).
Why You’ll Love This Recipe
- So Fast: Seriously, you can have this prepped and in the oven quicker than you think!
- Beyond Easy: No fancy techniques here, just simple mixing and assembling. Perfect for beginner bakers!
- Wonderful Gift: Packaged up in a cute dish, this makes the sweetest homemade present for a friend or neighbor.
- Everyone Admires It: It looks beautiful and tastes incredible – prepare for lots of “oohs” and “aahs”!
Ingredients
Gather your goodies! Here’s what you’ll need for this slice of heaven:
- Peach Filling:
- 5 Peaches: Ripe and juicy is key! Cut them into nice wedges.
- 125g (1 cup) Fresh Raspberries: Those little pops of tartness are essential.
- 75g (½ cup) Caster Sugar: Or superfine sugar. Just enough to sweeten the fruit without making it cloying.
- Cobbler Topping:
- 90g (½ cup) Cold Butter: Make sure it’s cold! You can use salted or unsalted, up to you. Cut it into cubes.
- 90g (⅔ cup) Caster Sugar: For sweetness and that perfect crumbly texture.
- 140g (1 cup) Plain Flour: All-purpose flour works great.
- 1 teaspoon Baking Powder: Helps the topping get light and tender.
- 2 teaspoons Milk: Just a tiny splash! See notes – it just needs a little bit to bring the topping together. Any milk is fine.
- 2 tablespoons Flaked Almonds: Adds lovely crunch and visual appeal.
- Zest of 1 Lemon: Brightens everything up and cuts through the sweetness. Don’t skip this!
How to Make It
Ready to get baking? It’s super straightforward. Follow these simple steps, and you’ll have a warm, bubbly cobbler ready in no time.
First, preheat your oven to 190°C (375°F). Grab a medium-sized baking dish – an 8×8 inch or similar is perfect.
Make the Peach and Raspberry Filling:
- In a large bowl, gently mix your peach wedges, fresh raspberries, and the 75g (½ cup) of caster sugar.
- Pour the fruit mixture into your prepared baking dish. Try to spread it out evenly.
Prepare the Cobbler Topping:
- In a separate medium bowl, combine the 90g (⅔ cup) caster sugar, plain flour, and baking powder. Give it a quick whisk to mix everything.
- Now, add your cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs. This is where that cold butter is key for texture!
- Drizzle the 2 teaspoons of milk over the mixture and mix gently with a fork until it just starts to come together into large clumps. Don’t overmix!
- Stir in the flaked almonds and lemon zest.
Assemble and Bake:
- Crumble the topping evenly over the fruit filling in the baking dish. Don’t press it down, just let it sit loosely.
- Place the dish in your preheated oven.
- Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. I like to put a baking sheet underneath just in case it bubbles over a little.
- Let it cool slightly on a wire rack before serving. It’s best warm!
Substitutions & Additions
Want to get creative? Here are a few ways you can tweak this recipe:
- Other Fruits: No peaches or raspberries? Try mixed berries (blueberries, blackberries, strawberries), apples, pears, or even cherries! You might need to adjust sugar based on sweetness.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the fruit filling for extra warmth.
- Nut Swaps: Swap flaked almonds for chopped pecans, walnuts, or even rolled oats for a different texture.
- Citrus Twist: No lemon zest? A little orange zest could work too, or a tiny splash of lemon juice in the fruit.
Tips for Success
Even though it’s easy, a few little tricks can make it extra special:
- Use Ripe Fruit: Ripe peaches are key for the best flavor and texture. If your fruit isn’t super sweet, you might add a tiny bit more sugar to the filling.
- Cold Butter is Your Friend: For that perfectly crumbly topping, make sure your butter is cold when you rub it in.
- Don’t Overmix the Topping: Mix just until it comes together in clumps. Overmixing can make it tough.
- Watch for Bubbles: The fruit should be visibly bubbling around the edges when it’s done – that means it’s hot and saucy inside!
- Prep Ahead: You can prepare the fruit filling and the topping separately, cover, and refrigerate. Assemble and bake right before you want to serve it!
How to Store It
If by some miracle you have leftovers (seriously, good luck with that!), let the cobbler cool completely.
Cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container.
Store it in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or warm the whole dish gently in a low oven (around 300°F/150°C) until heated through.
FAQs
- Q: Can I use frozen fruit?
A: Yes! Thaw frozen peaches and raspberries completely and drain off any excess liquid before mixing with sugar. - Q: Do I have to peel the peaches?
A: Peeling is optional! Ripe peach skin is thin and softens beautifully during baking. If you prefer a smoother texture, you can peel them, but it’s definitely not required for this easy recipe. - Q: What kind of milk should I use?
A: Any kind of milk works just fine – dairy or non-dairy. You only need a tiny bit to help the topping ingredients clump together.
Best Easy Homemade Peach and Raspberry Cobbler
This Easy Peach and Raspberry Cobbler is a warm, bubbly fruit dessert that fills your kitchen with amazing smell. It's ridiculously simple to pull together, even when you're short on time. Those juicy peaches and bright raspberries under that sweet, golden topping? Pure heaven.
Equipment
- Baking dish medium-sized, 8x8 inch or similar
- Large bowl
- Medium bowl
- Whisk
- pastry blender optional
- Fork
- Oven preheated to 190°C (375°F)
- Baking Sheet optional, for catching drips
- Wire rack for cooling
Ingredients
Peach Filling
- 5 Peaches Ripe and juicy, cut into wedges
- 125 g Fresh Raspberries 1 cup
- 75 g Caster Sugar ½ cup, or superfine sugar
Cobbler Topping
- 90 g Cold Butter ½ cup, cut into cubes, salted or unsalted
- 90 g Caster Sugar ⅔ cup
- 140 g Plain Flour 1 cup, All-purpose flour
- 1 teaspoon Baking Powder
- 2 teaspoons Milk Any milk
- 2 tablespoons Flaked Almonds
- 1 Lemon Zest
Instructions
- First, preheat your oven to 190°C (375°F).
- Grab a medium-sized baking dish – an 8x8 inch or similar is perfect.
- In a large bowl, gently mix your peach wedges, fresh raspberries, and the 75g (½ cup) of caster sugar.
- Pour the fruit mixture into your prepared baking dish. Try to spread it out evenly.
- In a separate medium bowl, combine the 90g (⅔ cup) caster sugar, plain flour, and baking powder. Give it a quick whisk to mix everything.
- Now, add your cold, cubed butter to the dry ingredients.
- Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs.
- Drizzle the 2 teaspoons of milk over the mixture and mix gently with a fork until it just starts to come together into large clumps. Don't overmix!
- Stir in the flaked almonds and lemon zest.
- Crumble the topping evenly over the fruit filling in the baking dish. Don't press it down, just let it sit loosely.
- Place the dish in your preheated oven.
- Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Let it cool slightly on a wire rack before serving.
Notes
Tips for Success: Use Ripe Fruit (ripe peaches are key for best flavor and texture, add more sugar if fruit isn't sweet). Cold Butter is Your Friend (for crumbly topping). Don't Overmix the Topping (mix just until it comes together in clumps). Watch for Bubbles (fruit should be visibly bubbling around the edges). Prep Ahead (prepare fruit filling and topping separately, cover, refrigerate, assemble and bake right before serving).
Substitutions & Additions: Other Fruits (mixed berries, apples, pears, cherries - might need to adjust sugar). Spice It Up (pinch of cinnamon or nutmeg). Nut Swaps (chopped pecans, walnuts, or rolled oats). Citrus Twist (orange zest or a tiny splash of lemon juice in the fruit).
Storage: If you have leftovers, let the cobbler cool completely. Cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the whole dish gently in a low oven (around 300°F/150°C) until heated through.
FAQs: Can use frozen fruit (thaw completely, drain excess liquid). Peeling peaches is optional. Any kind of milk works.
Substitutions & Additions: Other Fruits (mixed berries, apples, pears, cherries - might need to adjust sugar). Spice It Up (pinch of cinnamon or nutmeg). Nut Swaps (chopped pecans, walnuts, or rolled oats). Citrus Twist (orange zest or a tiny splash of lemon juice in the fruit).
Storage: If you have leftovers, let the cobbler cool completely. Cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the whole dish gently in a low oven (around 300°F/150°C) until heated through.
FAQs: Can use frozen fruit (thaw completely, drain excess liquid). Peeling peaches is optional. Any kind of milk works.