It’s the perfect time of year for fruit cobbler and vanilla custard ice cream. And it just so happens that Chrisie’s daughter, Ella, has come up with a delicious cobbler recipe. This is a flexible recipe, you can use whatever fruit you like and decorate it your way. As always, we’ve included gluten and dairy free substitutions.
We talk you through making this cobbler in Episode 240 of our podcast. If you enjoy this summertime dessert, you may also like our recipes for Rhubarb Custard Cake and Mixed Berry Trifle.
Preheat the oven to 350 F.
Grease or butter a 9×13’ or 10-12” round baking dish and set aside.
Ingredients
Fruit
5 large or 6-7 medium ripe and juicy peaches, apricots, nectarines, or other summer fruits of choice, peeled, pitted and cut in chunks or slices
2.5 cups of raspberries or any other berry, fresh or frozen, divided into ½ cup and 2 cups
3 tablespoons granulated sugar
Cobbler
1 ¼ cups granulated sugar
1 lemon, zested
1 ¾ cups all purpose flour or gluten free 1-1 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs, room temperature
½ cup full fat Greek yogurt or skyr (Icelandic yogurt) or dairy free equivalent
¾ cup (1 ½ sticks) unsalted butter or dairy free butter, softened to room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Streusel
4 tablespoons (½ stick) butter or non dairy butter, softened to room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
A generous pinch of fine sea salt
⅓ cup rolled oats
⅔ cups of all purpose flour or gluten free 1-1 flour
¼ cup turbinado sugar
Directions
Fruit Filling
Put the peaches along with 2 cups of berries into your baking dish, and toss with 3 tablespoons of granulated sugar. Set the dish aside.
Batter
In a medium bowl stir together the sugar and lemon zest. Add the flour, baking soda, baking powder, and salt and whisk to combine.
Add the butter, yogurt, eggs, vanilla, and almond extract.
Using a hand or stand mixer, mix on low until just combined, then turn it to medium/high speed for 30 seconds.
Scrape the sides and bottom of the bowl, stir everything together, then set aside.
Streusel
In another medium bowl, stir together the softened butter, vanilla, sugar and salt. Add the flour and oats and, using a wooden spoon, stir the butter mixture into the dry ingredients until all of it has been fully mixed in.
Assemble and Bake
Use the wooden spoon or an ice cream scoop to dollop the batter over the fruit. Cover as much as possible, but don’t worry if there are some gaps.
Sprinkle the streusel over top of the cobbler.
Sprinkle the top with the remaining ½ cup of raspberries and the turbinado sugar. Or arrange it your way. A few peach slices on the top also looks pretty.
Bake for 30 minutes, or until the fruit is bubbling and the batter is golden brown.
Remove from the oven and leave to cool for at least 10 minutes before serving. Serve with vanilla ice cream, whipped cream, or custard sauce. Enjoy!