Peach and raspberry cobbler

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  • 200 g canned peaches, drained, sliced
  • 1 cup frozen raspberries
  • 125 g of butter
  • 2 cups of flour with yeast
  • 2 cups milk
  • 1 1/2 cups of white sugar


  1. Preheat the oven to 180C. Place the butter in a cup of coffee and microwave it on high for 50 seconds to melt.

  2. Place the peaches and raspberries in the bottom of a cake pan and then pour over the melted butter.

  3. In a bowl, mix the flour, milk and sugar to form a smooth dough. Pour over the fruits and butter onto the plate.

  4. Place in the preheated oven for 45-55 minutes or until it rises and has a lovely golden color.


  • 1 microwave
  • 1 glass cake pan


When baked, you get a lovely rise with a crisp edge and a warm, smooth center with the fruit waiting patiently in the background. Served with pastry cream, ice cream or cream, you will have to ask for seconds.

Peach raspberry cobbler

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