Raspberry and peach cobbler

Raspberry and peach cobbler


  1. Preheat the oven to 190C/375F/Gas Mark 5.
  2. Toss the peaches and raspberries gently with the brown sugar, orange zest and juice in a 25cm earthenware oven dish.
  3. Put the dish into the oven and cook for 10-15 mins until the peaches have softened slightly.
  4. While the peaches are cooking, mix the cobbler topping using a food processor tip in the flour, sugar and salt, add the Kerrygold butter to the processor and blend until the mixture resembles fine breadcrumbs.
  5. Tip this mixture into a bowl and add 2 tbsp of water to bind the mixture and create a firm dough.  Place to one side.
  6. Remove the peaches from the oven.
  7. Using a tablespoon, put 6 big dollops of dough onto a floured baking tray and bake for 10 mins.
  8. Remove the scones from the tray and place on top of the peaches, sprinkle with Demerara sugar.
  9. Return the dish to the oven and bake for around 15-20 mins until it is bubbling and golden on top.




Finish with good quality vanilla ice cream for the perfect end to a delicious family meal


6 ripe peaches, halved, stoned and cut into wedges
1 punnet fresh raspberries
1 tbsp demerara sugar
Zest and juice of 1 orange
For the cobbler topping:
100g (4oz) self-raising flour
50g (2oz) caster sugar
pinch salt
100g (4oz) Kerrygold butter, chilled and cut into cubes
Sprinkle Demerara sugar
Good quality vanilla ice cream to serve


Time: 25 mins
Serves: 6
Nutrition: n/a