Cherry and raspberry cobbler

Tuck into some good old-fashioned comfort food with this winning cherry and raspberry cobbler recipe. Serve warm with cream for an indulgent dessert that's perfect on chilly nights

By Jennene Plummer
  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


  • 830 gram can cherries, drained
  • 420 gram can pears in juice, drained
  • 300 gram frozen raspberries, thawed, drained
  • 1/4 cup brown sugar
  • 1/4 cup chopped roasted hazelnuts
  • cream to serve
  • 1 1/2 cup self-raising flour, sifted
  • 1/2 teaspoon ground cinnamon
  • 45 gram butter, chilled, chopped
  • 1/3 cup hazelnut meal
  • 1/3 cup rolled oats
  • 1/4 cup brown sugar
  • 2/3 cup buttermilk


  • 1
    Preheat oven to hot, 200°C. Lightly grease a 6-cup oval casserole dish.
  • 2
    Toss fruit and sugar together in dish. Set aside.
  • 3
    For the topping: Sift flour and cinnamon together into a large bowl. Rub in butter with fingertips. Stir in hazelnut meal, oats and sugar. Add buttermilk and use a butter knife to mix until dough just comes together.
  • 4
    Using 2 spoons, scrape heaped tablespoons of dough over fruit mixture in dish. Sprinkle with hazelnuts.
  • 5
    Bake for 35-40 minutes until topping is golden and fruit is bubbling at edges. Serve warm with cream.


  • Mix the cobbler topping lightly to avoid overworking the dough.