This easy fresh fruit cobbler makes the most of summer fruit with ripe juicy peaches and bright fresh raspberries. A simple fluffy shortbread style topping with flaky almonds baked on top make this the perfect dessert to serve with vanilla ice cream or with some Greek yogurt for a breakfast or brunch.
Summer seems to speed by faster and faster these days and this one has been a little wet and cold here in the UK, so we're making the most of all the summer fruit and putting peaches and raspberries (and all the other fruit) in everything. If you're more inclined to a fruit crumble rather than a cobbler then you can try this raspberry peach crumble.
Peach Raspberry Cobbler
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- Peaches- I used yellow and white peaches. The yellow ones have a more well rounded peachy flavour, while the white doughnut peaches are sweeter. You can most certainly use just one type if that works better for you.
- Raspberries- fresh raspberries are in season right now, but this cobbler can easily be made with frozen raspberries. No need to defrost them first.
- Plain flour- for making the cobbler topping
- Butter- salter or unsalted work in this recipe
- Flakes almonds- they are the perfect complement to the peaches and raspberries
- Sugar- caster or granulated both work in this recipe
- Baking powder- helps to add fluffiness and bounce to the cobbler topping
Step by step directions
Step 1 & 2
- Cut the peaches into chunky slices. You can also chop them into large chunks if that works. Place the chunks in a bowl and add in the raspberries. *As a special note, please don't even bother peeling the peaches. They're just so tender that it's not necessary. BUT... if the texture of peach skin really bothers you, then please feel free. But it's 1000% not necessary.
- Toss with the sugar and place the fruit in an ovenproof baking dish. Set aside while you make the cobbler topping.
Step 3 & 4
- To make the cobbler topping simple mix the flour, baking powder and caster sugar together. Rub in the cold butter until the butter is pea-sized. Add in a teaspoon of milk and bring the mixture together until it is the texture of soft cookie dough.
- Use a spoon to top the fruit with the cobbler topping. Sprinkle with some demerara sugar and the flaked almonds. Bake until the fruit is juicy and bubbling up around the edges and the cobbler topping is golden and fluffy.
Tips for cobbler success
If your peaches are very juicy you will have a very juicy filling. I personally love it that way, especially when you serve this cobbler warm with vanilla ice cream and the peachy raspberry juice and melted ice cream start to swirl together. It's fruit dessert perfection.
You can add 1 teaspoon of cornstarch/ cornflour to the sugar before mixing with the peaches to thicken the juicy filling a little bit.
- This fresh fruit cobbler is also perfectly at home with frozen fruit too. Use frozen blueberries and peaches.
- Add some almond extract into the cobbler topping mix.
- Sprinkle chopped walnuts and white chocolate chips on the cobbler topping before baking.
- *It's best to stay away from tinned peaches (or any tinned fruit) for this recipe. Because they're already so soft, they will turn to mush.
This peach raspberry fruit cobbler keeps like a dream for 3 days in the fridge, if it lasts that long! It's amazing served warm or cold. To warm it up just pop it in the microwave for 15-second intervals until it's hot all the way through.
For serving, this cobbler is amazing warmed up and served with cold ice cream, or cold cobbler with warm custard. Both work really well.
More simple fruit recipes
Simple Peach Raspberry Cobbler
- Peach filling
- 5 (5) peaches, cut into wedges
- 1 (1) punnet fresh raspberries
- 75 g (2 ⅔ oz) caster sugar
- Cobbler topping
- 90 g (3 ⅙ oz) cold butter, salted or unsalted
- 90 g (3 ⅙ oz) caster sugar
- 140 g (1 cups) plain flour
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) milk *see notes
- 2 tablespoon (2 tablespoon) flaked almonds
- zest of 1 lemon
- Preheat the oven to 160c for a fan oven (170c for conventional)
- Cut the peaches into chunky slices. Place the peaches in a bowl and add in the raspberries. Toss with the sugar and place the fruit in an ovenproof baking dish. Set aside while you make the cobbler topping.
- To make the cobbler topping simple mix the flour, baking powder and caster sugar together. Using your fingers, rub in the cold butter until the butter is pea-sized. Add in the milk and bring the mixture together until it is the texture of soft cookie dough.
- Use a spoon to top the fruit with the cobbler topping. Sprinkle with some demerara sugar and the flaked almonds. Bake until the fruit is juicy and bubbling up around the edges and the cobbler topping is golden and fluffy this should take about 20-30 minutes.
- *As a special note, please don't even bother peeling the peaches. They're just so tender that it's not necessary. BUT... if the texture of peach skin really bothers you, then please feel free. But it's 1000% not necessary.
- I only used 1 teaspoon of milk, but if your mixture is a little bit dry then add in another small splash to bring the mixture together.
- Please note the nutrition info listed below is for the cobbler only without ice cream or custard.
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