Photo of Peach and raspberry cobbler by WW

Peach and raspberry cobbler

5
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Moderate
Juicy peaches and ruby red raspberries baked in a delicate almond pastry. Can dessert get better? We think not!

Ingredients

Canned peaches in natural juice, drained

800 g, (2x400g cans) sliced

Frozen raspberries

150 g

Cornflour

1 tbs

White self-raising flour

1 cup(s), (150g)

Almond meal

¼ cup(s), (30g)

Brown sugar

1 tbs

Skim milk

½ cup(s), (125ml)

Olive oil

1½ tbs

99% fat-free plain yoghurt

1½ tbs

Flaked almonds

2 tbs

Instructions

  1. Preheat oven to 210°C. Arrange the peach and raspberries in a 30cm x 18cm (5-cup capacity) ovenproof dish. Sprinkle with the cornflour and toss to combine.
  2. Place the flour, almond meal and sugar in a medium bowl. Whisk the milk, oil and yoghurt in a jug. Gradually stir the yoghurt mixture into the flour mixture until just combined. Place spoonfuls of the dough onto the fruit mixture and sprinkle with flaked almonds. Bake for 25 minutes or until golden and cooked through.

Notes

Fruity variations: This dish can be made with a variety of fruity combinations. For something a little different, try apple, frozen cherries and cinnamon or even fresh pear and ginger.