Golden Peach Raspberry Cobbler
A warm and bubbly peach raspberry cobbler with juicy summer fruit and a buttery golden topping, perfect served with vanilla ice cream.
Equipment
- Baking Dish
- Mixing bowl
- Pastry Cutter or Fork
- Oven
Ingredients
- 6 peaches, sliced
- 150 g fresh raspberries
- 75 g sugar
- 1 tbsp lemon juice
- 100 g all-purpose flour
- 100 g cold butter
- 75 g sugar for topping
- 1 egg
- 3 tbsp milk
- 1 tsp lemon zest
- 0.25 cup sliced almonds (optional)
Instructions
- Preheat oven to 350°F (175°C) or 325°F fan.
- Slice peaches and toss with raspberries, sugar, and lemon juice in a baking dish.
- Mix flour and sugar in a bowl. Rub in the cold butter until the mixture becomes crumbly.
- Add egg, milk, and lemon zest. Stir gently until a soft dough forms.
- Spoon the topping over the fruit mixture and sprinkle with almonds if using.
- Bake for 25–35 minutes until the topping is golden and the fruit is bubbling.
- Cool for 10–15 minutes before serving warm with vanilla ice cream.
Notes
Use ripe but firm peaches for the best texture. Avoid overmixing the topping dough to keep the cobbler light and tender. Let cool slightly before serving so the juices can thicken.