This raspberry peach cobbler with it’s juicy peaches and raspberries topped with a buttery biscuit topping is a simple old-fashioned dessert. Perfect for summer, this lighter dessert can actually be made all year round using frozen fruits too.
Ingredients
FOR THE COBBLER TOPPING
▢2 teaspoons demerara sugar
▢¼ teaspoon ground nutmeg
▢130 g plain (all purp) flour (1 cup / 4.5oz)
▢¼ cup caster sugar or white granulated
▢1 teaspoon baking powder
▢57 g unsalted butter, cubed and chilled (¼ cup / ½ stick / 2oz)
▢⅓ cup thickened (heavy cream) or milk
▢1 egg, lightly beaten
FOR THE FRUIT FILLING
▢6 medium yellow peaches, washed and dried
▢¼ cup white granulated sugar
▢2 teaspoons corn flour (cornstarch)
▢1 tablespoon water
▢½ teaspoon vanilla
▢1 cup Fresh raspberries
Instructions
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