Peach Melba Cobbler With Raspberries And Strawberries


½ cup sliced almonds

1 ½ cups all-purpose flour

5 tbsps sugar

1 ½ tsps baking powder

1 tsp baking soda

½ tsp salt

6 tbsps butter, chilled, unsalted and cut into ¼ inch pieces

¾ cup buttermilk

1 tsp vanilla extract

½ tsp almond extract

1 large egg



6 large peaches cut into 1-inch pieces (about 10 cups)

1 ½ cups raspberries, cleaned

1-½ cup strawberries, cleaned, hulled and sliced

¼ cup sugar

1 tsp finely chopped lemon zest

2 tbsps all purpose flour


2 tbsps sliced almonds

1 tbsp sugar


Preheat oven to 350F

For The dough, toast the almonds until golden brown and fragrant, about 5-7 minutes. Let cool then transfer to a food processor and process until finely ground. Set aside in a medium bowl. Raise the oven heat to 400F. Butter and flour a 9×13” baking dish. For the filling, combine the peaches, strawberries, raspberries, sugar, lemon zest and flour in a large bowl and mix well. Spoon into prepared dish. The fruit should come within ¼” from the top. Bake until hot and bubbly, about 20 minutes.

Return to the dough: Add the flour, baking powder, sugar, baking soda, and salt to the ground almonds. Cut in the butter with your fingers or 2 forks until the size of small peas. In a small bowl whisk together the buttermilk, vanilla and almond extracts and egg until blended. Pour the buttermilk mixture into the centre of the flour mixture and mix well with a wooden spoon. The dough will be sticky. When the fruit has cooked for 20 minutes, remove from the oven. Using an ice cream scoop, drop the dough evenly over the surface of the hot fruit. Spread out the dough and make it as you like. The more uneven the dough the more cobbled the top will look. Sprinkle the sugar and sliced almonds evenly over the top. Return to the oven until it is golden brown and the dough is cooked through, about 20 minutes. Let cool 30 minutes then serve warm.

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