Peach and Raspberry Cobbler
Speed - 94%
Simplicity - 93%
Tastiness - 100%
96%
Excellent!
This dessert was the greatest. So good I can't wait to make it again! We all loved it. You can actually use any seasonal fruits you want to make this recipe, but raspberries and peaches are two of my favorite fruits. I think the light flavor of the peaches goes perfect with the strong raspberry tartness.
Ingredients
Cobbler Topping
- 3.33 cups All Purpose Flour
- 3 tablespoons Sugar
- 2 tablespoons Baking Powder
- 0.5 teaspoon Salt
- 4 whole Eggs hardboiled
- 6 ounces Butter diced and chilled
- 1.5 cups Heavy Cream
Peach Raspberry Filling
- 4 pounds Peaches pitted and chopped
- 2 pints Raspberries
- 0.5 cup Light Brown Sugar
- 2 tablespoons All Purpose Flour
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 whole Lemon zested and juiced
Instructions
Cobbler Topping
- Remove yolks from hardboiled eggs and grate on a small grater. Discard egg whites.
- In food processor, add flour, sugar, baking powder, and salt. Add grated egg yolk and blend for a few seconds to distribute.
- Add chilled butter pieces and pulse processor until butter is the size of mini peas.
- Stream in most of the heavy cream very quickly while pulsing continuously.
- Pour dough into a bowl and add the rest of the cream as needed for dough to just come together.
- Use an ice cream scoop or spoon to portion dough into 12-14 scoops. Chill until time to bake.
Fruit Filling and Baking
- Butter inside of casserole baking dish. In small bowl, mix brown sugar, flour, cinnamon, and salt. In separate medium bowl, add peaches and raspberries.
- Sprinkle dry ingredients over fruit, add lemon zest and juice, and gently toss to combine. Pour into baking dish and spread evenly.
- Preheat oven to 350 and place cobbler toppings on top of prepared fruit, brush tops with heavy cream and sprinkle with coarse sugar.
- Bake until tops are golden brown and fruit filling has gotten bubbly and thick, 25-35 minutes.
- Cool and serve scooped generously into a bowl, with your choice of accompaniment.
Note: Peaches are currently not in season so I substituted some apples to make an apple raspberry cobbler.
Peach Cobblers are such a great dessert, and depending on where you are from in the U.S. and whose grandmother's special recipe you ate most as a kid, you may have very different ideas about what exactly a ‘cobbler' is from someone else.
Generally, though, we can all agree it is a fruit-based dessert with some kind of biscuit or cake-like topping, baked till it's bubbly and delicious, and served with a healthy heaping of love! Since I'm writing this in the summertime, I have this cobbler filling made up of the classic combo of yellow peach and raspberry. Find the ripest, most in season produce you can however, if peaches and raspberries are not an option for you!
The good thing is even if your fruit is just a little underripe, baking it will help it along and eating it will still be a delight. Indeed, taste the filling after you have made it and before you bake it, and adjust the sweetness or acidity based on the fruit you are using.
The biscuit-like topping recipe here is interesting in that it uses hard boiled egg yolks to impart a richness to the dough. When you are making the dough, be sure to hold back a little bit of the cream so that you do not make the dough too soggy. It should be wet enough to come together as a dough but dry enough that it isn't sticky.
Make these biscuit tops in advance, and freeze them in a raw scooped state. Pop them in the fridge the night before to thaw, and you can bake them on your seasonal filling of choice for up to a month after freezing! Have fun with the seasonal variation; in the fall, make an apple pie-like filling and top with these biscuit tops for a delicious fall cobbler.
To make the cobbler topping, remove yolks from hardboiled eggs and grate on a small grater. Discard egg whites.
In food processor, add flour, sugar, baking powder, and salt. Add grated egg yolk and pulse for a few seconds to distribute.
Add chilled butter pieces and pulse food processor until butter is the size of mini peas. While pulsing continuously, stream in most of the heavy cream very quickly.
Pour dough into a bowl and use your hands to quickly shape it into a cohesive ball of dough. Add any cream as needed for dough to just come together. Use an ice cream scoop or spoon to portion dough into 12-14 scoops, placing them on a tray and flattening them a bit so they have a flat bottom. Chill until time to bake.
Butter the inside of a casserole dish. In small bowl, mix brown sugar, flour, cinnamon, and salt. In separate medium bowl, add peaches and raspberries. Sprinkle dry ingredients over, add lemon zest and juice, and gently toss to combine. Pour into baking dish and spread evenly.
Preheat oven to 350 and place cobbler toppings on top of prepared fruit, brush tops of the cobbler dough with heavy cream and sprinkle with coarse sugar.
Bake until tops are golden brown and fruit filling has gotten bubbly and thick, 25-35 minutes. Cool and serve scooped generously into a bowl, with your choice of accompaniment.
Ingredients
Cobbler Topping
- 3.33 cups All Purpose Flour
- 3 tablespoons Sugar
- 2 tablespoons Baking Powder
- 0.5 teaspoon Salt
- 4 whole Eggs hardboiled
- 6 ounces Butter diced and chilled
- 1.5 cups Heavy Cream
Peach Raspberry Filling
- 4 pounds Peaches pitted and chopped
- 2 pints Raspberries
- 0.5 cup Light Brown Sugar
- 2 tablespoons All Purpose Flour
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 whole Lemon zested and juiced
Instructions
Cobbler Topping
- Remove yolks from hardboiled eggs and grate on a small grater. Discard egg whites.
- In food processor, add flour, sugar, baking powder, and salt. Add grated egg yolk and blend for a few seconds to distribute.
- Add chilled butter pieces and pulse processor until butter is the size of mini peas.
- Stream in most of the heavy cream very quickly while pulsing continuously.
- Pour dough into a bowl and add the rest of the cream as needed for dough to just come together.
- Use an ice cream scoop or spoon to portion dough into 12-14 scoops. Chill until time to bake.
Fruit Filling and Baking
- Butter inside of casserole baking dish. In small bowl, mix brown sugar, flour, cinnamon, and salt. In separate medium bowl, add peaches and raspberries.
- Sprinkle dry ingredients over fruit, add lemon zest and juice, and gently toss to combine. Pour into baking dish and spread evenly.
- Preheat oven to 350 and place cobbler toppings on top of prepared fruit, brush tops with heavy cream and sprinkle with coarse sugar.
- Bake until tops are golden brown and fruit filling has gotten bubbly and thick, 25-35 minutes.
- Cool and serve scooped generously into a bowl, with your choice of accompaniment.
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