No matter whether its Summer or Winter where you are, this raspberry peach cobbler is a lighter yet totally comforting dessert. If peaches and raspberries aren’t in season, you can even use frozen ones.
With a crispy golden crust that’s delicious enough to eat on it’s own and syrupy fruit hidden beneath, this cobbler is all kinds of yum. Top it with ice cream or crème anglaise but you need to make this asap.
So what’s a cobbler anyway?
A cobbler is similar to a crisp or crumble, with a thick layer of cooked fruit under a crispy or crunchy top layer. With a cobbler, that topping is almost like soft cookie while crisps and crumbles tend to be crumbly like streusel, sometimes with oats.
It’s essentially a pie but lighter since they aren’t wrapped in pastry on all sides.
Cobblers are wonderful because they’re;
- easy to make
- eaten fresh from the oven
- totally delicious especially when using fruit at it’s peak
- extremely versatile in nature
What if you can’t get fresh raspberries or peaches? No problem. So many fruits will work. Apples, pears, plums, nectarines, all types of berries. You don’t need to wait until they’re in season either since frozen fruits work just as well.
Want a raspberry cobbler? If you want to skip the peaches, you’ll need 5-6 cups of raspberries.
Ingredients in cobbler
Ingredients in this raspberry peach cobbler are pretty simple. Along with baking regulars like butter (12), flour (4), sugar (1), baking powder (3) and egg (9) you’ll need;
- Fruit: This one is filled with sliced fresh peaches (2) and raspberries (10). Feel free to adapt it to whatever fruit is in season where you are.
- Demerara sugar (turbinado) (6): this one is scattered over the cobbler topping to give a little crunch.
- Cream (heavy / thickened) (5): this is added to the cobbler topping to enrich the flavour and turn it into a dough.
- Flavourings: Vanilla (7) is added to the fruit filling while nutmeg (8) adds a spicy nutty flavour.
- Cornflour (cornstarch) (11): Just a little is needed to make that sauce nice and syrupy.
How to make it
One of the great bonuses of choosing cobblers for dessert is how simple they are to make.
- The cobbler ingredients are combined in a food processor (images 1&2) until you have a clumping but soft dough (image 3).
- You can roll it out and cut shapes like I have here (image 4) or you can just scatter the dough over the top of the fruit right before baking.
- Cook some sliced peaches in a saucepan with sugar and cornflour (image 5), just for a few minutes until they soften a little.
- Combine the peaches and raspberries in a pie dish (image 6). Then either scatter the cobbler dough over the top or place cut pieces (image 7).
- Brush the top with egg, then combine the nutmeg and demerara and sprinkle it all over the top (image 8).
- Bake for around 45 minutes until bubbling and golden on top.
Tips and tricks
- Don’t overwork the cobbler dough: I find a food processor really simple to use so I don’ have to handle the dough too much. Handling it lightly and only as much as you only need to ensures it will rise and be flaky.
- Chill the dough if you’re rolling and cutting: If you want to cut shapes of dough like I have, then chill the dough between steps. When I took these photos, I didn’t chill the dough once I’d cut the shapes. They lost some definition but if I had, they’d have more defined edges.
- You don’t have to cut shapes: You can just break the dough up into clumps and scatter it over the top but try to have some areas quite chunky.
- More or less topping: This is totally up to you. The topping in this recipe is enough to cover the whole top. I like to see some bubbly syrup and fruit poking through so I tend to leave gaps by overlapping some of the dough. You could even use less if you prefer.
- If using frozen fruit: don’t thaw it and there should be no need to cook it first. Just mix right in the dish with the other ingredients then top with the cobbler topping.
This raspberry peach cobbler is best served fresh but can certainly be kept for a few days in the fridge and reheated as necessary.
Simplicity at it’s best, this no mess fruity dessert is just what you need to quickly feed your family when they’re craving something sweet and comforting. It takes very little time to throw together and is completely adaptable to whatever fruits are in season.
What will you top yours with? I’m definitely a warm, runny custard kinda gal.
More recipes you’ll love
- Strawberry Crisp (Strawberry Crumble)
- Apple And Plum Cobbler
- Rustic Almond Plum Tart
- Simple Apple Crumble
- Easy Baked Rice Pudding
- Pumpkin Cobbler
- Mixed Berry Crumble
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Raspberry Peach Cobbler
FOR THE COBBLER TOPPING
- 2 teaspoons demerara sugar
- ¼ teaspoon ground nutmeg
- 130 g plain (all purp) flour (1 cup / 4.5oz)
- ¼ cup caster sugar or white granulated
- 1 teaspoon baking powder
- 57 g unsalted butter, cubed and chilled (¼ cup / ½ stick / 2oz)
- ⅓ cup thickened (heavy cream) or milk
- 1 egg, lightly beaten
FOR THE FRUIT FILLING
- 6 medium yellow peaches, washed and dried
- ¼ cup white granulated sugar
- 2 teaspoons corn flour (cornstarch)
- 1 tablespoon water
- ½ teaspoon vanilla
- 1 cup Fresh raspberries
FOR THE COBBLER TOPPING
- In a small bowl, mix together the demerara sugar and nutmeg well. Set aside.
- Add the flour, sugar and baking powder to the bowl of a food processor and blitz to mix.
- Add the butter and process until there are only small pieces of butter left (about the size of a grain of barley). * See notes if you don’t have a food processor.
- Add the cream and process until it becomes the texture of wet, chunky sand. On a lightly floured surface, press the dough out to just under 1cm thick. Use a cookie cutter to cut shapes. *See notes
- Chill the pieces while you make the fruit filling.
FOR THE FRUIT FILLING
- Preheat the oven to 180C / 350F / 160C. Grease a casserole or pie dish with butter.
- Cut the peaches in half and remove the stones. Slice each half into 8 slices.
- Combine peaches, sugar, cornflou and water in small saucepan over low-medium heat. Cook, stirring until the sugar has dissolved and the peaches start to release their juices.
- Stir in the vanilla and pour it all into the prepared pie dish. Scatter the raspberries over the top, then set aside.
- Drop the cobbler dough pieces randomly over the fruit filling, layering a few here and there but leave some holes for the juices to bubble up.
- Brush the tops of the dough with beaten egg, then scatter over the sugar topping.
- Bake for around 45-50 minutes or until the top looks golden and crunchy.
- Serve with cream, ice cream or creme anglais.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- The pie dish shown in these pictures is an 8 inch pie dish about 2 inches deep
- No food processor? You can cut the butter into the flour mixture by hand using just your fingertips, a knife or a pastry cutter.
- Cobbler topping: You can use a cookie cutter to cut out shapes, like we have, or you can just or just use your fingers to drop random chunks over the top of your fruit filling. Our cookie cutter was about 1 inch, flower design.
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