Winter desserts are a comforting treat during chilly evenings, and this peach and raspberry cobbler is one of my favourite easy recipes. It bakes while you finish dinner, filling the kitchen with a warm, fruity aroma and delivering a crisp-topped, tender-centred dessert that’s perfect with custard, ice cream or cream.
Why this peach and raspberry cobbler works
This simple fruit cobbler combines canned peaches and frozen raspberries for a pleasing balance of sweetness and tartness. The batter bakes up like a drop-scone topping: it rises with golden, slightly crisp edges while the fruit settles into a luscious syrupy base. It’s forgiving, quick to assemble and ideal for experimenting with other fruit combinations such as blueberries, apples, pears, apricots or mixed berries.
Ingredients
- 200 g canned peach slices, drained
- 1 cup frozen raspberries
- 125 g butter
- 2 cups self-raising flour
- 2 cups milk (full cream, light or skim)
- 1 1/2 cups sugar (use 1 cup if serving with ice cream or custard)
Let’s put it all together
- Preheat the oven to 180°C (350°F).
- Place the butter in a microwave-safe mug or small bowl and melt on high for about 50 seconds, or until completely melted. Alternatively, melt gently on the stovetop.
- Arrange the drained peach slices and frozen raspberries in the bottom of a pie dish or a similar shallow baking dish. Spread the fruit evenly so the topping will bake uniformly.
- Pour the melted butter evenly over the fruit.
- In a medium bowl, whisk together the self-raising flour, milk and sugar until a smooth batter forms. Avoid over-mixing; a few small lumps are fine.
- Pour the batter over the fruit and butter, smoothing lightly so the batter covers the fruit but doesn’t need to be perfect—the topping will rise and bake into place.
- Bake in the preheated oven for 45–55 minutes, until the cobbler has risen and the top is a lovely golden colour. A skewer inserted into the centre should come out mostly clean from the topping (some moistness from fruit is normal beneath).
- Let the cobbler rest for a few minutes before serving. Serve warm with custard, vanilla ice cream or softly whipped cream.
Store any leftover cobbler in the refrigerator for up to five days. Reheat individual portions in the microwave or warm gently in the oven until heated through.
Serving suggestions and variations
This peach and raspberry cobbler is delicious on its own, but you can enhance it with a few simple touches:
- Stir a teaspoon of vanilla extract or a pinch of cinnamon into the batter for extra warmth and depth.
- Swap the raspberries for blueberries or chopped apples for a different flavour profile.
- Add a handful of chopped nuts to the topping for crunch, or sprinkle a little demerara sugar on top before baking for added texture.
Tips for success
- Drain canned peaches well so the topping cooks properly and the fruit doesn’t make the batter too soggy.
- If using fresh fruit, slightly reduce any added liquid and adjust baking time—fresh berries release more juice than frozen ones.
- Check the cobbler toward the end of baking; if the top browns too quickly, cover loosely with foil for the remainder of the time.
This recipe serves about eight and is a reliable, crowd-pleasing winter dessert. It’s perfect for weeknight dinners and easy enough to make when guests arrive unexpectedly.
