Peach Cobbler with Raspberries

    1 hour

    This is best made in summer when you can get fresh-off-the-branch peaches and raspberries. A real treat.

    48 people made this

    Serves: 12 

    • 4 cups sliced fresh peaches
    • 1/2 cup fresh raspberries
    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon fresh lemon juice
    • 125g butter
    • 1 1/4 cups (155g) plain flour
    • 2 tablespoons baking powder
    • 1/2 teaspoon salt
    • 1 cup (220g) sugar
    • 1 cup (250ml) milk

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon and lemon juice. Allow to sit while proceeding with remaining steps.
    2. Preheat oven to 180 degrees C. Melt the butter in a 20x30cm glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
    3. In a bowl, mix the flour, baking powder, salt and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
    4. Bake 45 minutes in the preheated oven, until golden brown.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (45)


    Great recipe. Had never tried a cobbler before so it was new.  -  22 Jan 2015


    This was delicious! I followed the other user's advice and cut back on the milk (only 3/4 c) and the crust was PERFECT. Just cakey enough for me. I also made some other changes and thought they were good. For the berry mixture I only used 1/2 t cinnamon and 1/4 c butter (1/2 stick). For the crust I only used 3/4 c milk and 3/4 c sugar instead of the 1 c the recipe called for. I thought it was great and so did the whole family! We're looking forward to making it again with some berry alterations (adding blueberries or strawberries. Great Cobbler Recipe!! Thanks!  -  16 Aug 2007  (Review from Allrecipes USA and Canada)


    I made several changes to this recipe, first I added brown sugar to the fruit mix instead of white sugar, I enjoyed the deeper flavor of the brown sugar more than I would have the white sugar. I cut back on the butter in the dough - will not do that again found the dough to come out a bit hard.  -  22 Mar 2008  (Review from Allrecipes USA and Canada)