Peach and Raspberry Cobbler

A delicious mix of peaches and raspberries with a light scone like topping served, cooked in the BBQ and served hot with a generous dollop of Creme Anglaise or thick cream.

  • Serves: 4-6
  • Cooking Time: 35 mins
  • Prep Time: 20mins


  • 4 large peaches, quartered
  • 1 cup frozen raspberries
  • Zest and juice of 1 orange
  • ¼ cup sugar

Ingredients - Topping

  • 1 ¾ cups SR Flour
  • 2 teaspoons baking powder
  • ½ cup caster sugar
  • 75g butter, chilled
  • 1 egg
  • ½ cup buttermilk
  • 1 tablespoon demera sugar
  • Crème Anglaise or thick cream to serve


  1. Preheat the BBQ to a medium heat, 180°C.
  2. Lightly grease a 2 litre metal cake tin with butter, place the peaches on the bottom of the tin, scatter raspberries, zest and juice over the top, sprinkle sugar evenly over all the fruit.
  3. In a food processor place flour, baking powder and sugar, process to mix well, gradually add the butter and process until it resembles fine bread crumbs, and egg and buttermilk and process until the dough is just formed. Evenly dollop the mixture on top of the fruit and sprinkle with the demura sugar.
  4. Place the tin on a rack slightly off the BBQ grill and cook for 30-35 minutes or until the batter is golden. Serve with Crème Anglaise or thick cream.

Our website uses cookies to improve your user experience. If you continue browsing, we assume that you consent to our use of cookies. More information can be found in our Privacy Policy.