Ingredients
Equipment
Method
- Begin by preheating your oven to 160°C for a fan-assisted oven or 170°C for a conventional oven.
- Cut the peaches into chunky slices and place them in a mixing bowl. Add the fresh raspberries and toss them gently with the 75g of caster sugar. Transfer this fruit mixture into an ovenproof baking dish and set it aside.5 fresh peaches, 125 g fresh raspberries, 75 g caster sugar
- In a large bowl, whisk together the plain flour, baking powder, and the 90g of caster sugar. Using your fingertips, rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.140 g plain flour, 1 tsp baking powder, 90 g caster sugar, 90 g cold butter
- Add the milk to the flour mixture and stir until the dough just comes together. The texture should be similar to a soft cookie dough.2 tsp milk
- Spoon the cobbler topping in dollops over the fruit in the baking dish. For extra texture, sprinkle with demerara sugar (optional) and the flaked almonds.2 tbsp flaked almonds
- Place the dish in the preheated oven and bake for 25 to 30 minutes. The cobbler is ready when the fruit is juicy and bubbling around the edges and the topping is golden brown and fluffy.
Notes
Enhance the flavor by adding a teaspoon of vanilla extract to the topping for extra depth. You can also lightly brush the cobbler dough with a little extra milk before baking for a perfectly golden top.