This raspberry peach cobbler with it’s juicy peaches and raspberries topped with a buttery biscuit topping is a simple old-fashioned dessert. Perfect for summer, this lighter dessert can actually be made all year round using frozen fruits too.
57gunsalted butter, cubed and chilled (¼ cup / ½ stick / 2oz)
⅓cupthickened (heavy cream) or milk
1egg, lightly beaten
FOR THE FRUIT FILLING
6medium yellow peaches, washed and dried
¼cupwhite granulated sugar
2teaspoonscorn flour (cornstarch)
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.