Why You’ll Love This Recipe

I love how this cobbler strikes the perfect balance between fruity freshness and deep chocolate flavor. The raspberries bring a burst of tartness that cuts through the sweetness, while the apples add texture and natural sweetness. The chocolate topping turns soft and fluffy inside but slightly crisp on top, creating an irresistible contrast. It’s a crowd-pleasing dessert that feels fancy but is surprisingly easy to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups (450g) frozen raspberries
3 Granny Smith apples, cored, peeled, chopped
40g butter, chopped
1 tsp vanilla extract
1/2 cup (110g) caster sugar
2 tsp cornflour
1 1/4 cups (185g) self-raising flour
1/3 cup (40g) almond meal
1/4 cup (25g) cocoa powder
1 tsp ground cinnamon
100g chilled butter, chopped, extra
1 Coles Brand Australian Free Range Egg, lightly beaten
1/2 cup (125ml) milk
Icing sugar, to dust
Whipped cream, to serve

Directions

I start by preheating my oven to 180°C and lightly greasing a 6-cup (1.5L) ovenproof dish. In a large bowl, I combine the raspberries, chopped apples, butter, vanilla, half of the caster sugar, and cornflour, then spoon the mixture into the prepared dish.

Next, I mix the self-raising flour, almond meal, cocoa powder, remaining sugar, and cinnamon in another bowl. I add the extra butter and rub it in with my fingertips until the mixture looks like breadcrumbs.

In a separate bowl, I whisk together the egg and milk, then pour this into the dry mixture. I stir until a dough forms—it’s quite sticky, so I dampen my hands and roll the dough into 4cm balls. I place the dough balls on top of the fruit mixture and bake for about 35 minutes until the topping is cooked through and slightly crisp. After letting it stand for a couple of minutes, I dust it with icing sugar and serve it warm with whipped cream.

Servings and Timing

This recipe serves about 6 people. It takes 15 minutes to prepare and 35 minutes to bake, giving me a total of around 50 minutes from start to finish. It’s a wonderful dessert to make ahead and serve straight from the oven.

Variations

Sometimes I swap the raspberries for mixed berries like blueberries or blackberries for a different fruity twist. When I’m feeling extra indulgent, I add chocolate chips or chunks to the dough for pockets of melted chocolate. For a nutty flavor, I like to use hazelnut meal instead of almond meal. If I want to make it gluten-free, I simply use a gluten-free self-raising flour blend.

Storage/Reheating

If I have leftovers, I let them cool completely and then store them in an airtight container in the fridge for up to 3 days. To reheat, I place a portion in the microwave for about 30–40 seconds or warm it in the oven at 160°C for 10 minutes. It tastes best when served slightly warm with cream or vanilla ice cream.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, I can use fresh raspberries, but I may need to reduce the baking time slightly since they release less liquid.

What can I use instead of almond meal?

I can substitute almond meal with plain flour or hazelnut meal if I prefer a nutty flavor.

Can I make this cobbler dairy-free?

Yes, I use dairy-free butter and plant-based milk, and it turns out beautifully.

What type of apples work best?

I prefer Granny Smith apples because their tartness balances the sweetness of the dessert.

Can I make this ahead of time?

Yes, I can prepare the fruit filling and dough separately a few hours ahead, then assemble and bake when ready to serve.

How do I know when the cobbler is done?

I check that the topping is firm to the touch and a skewer inserted into the dough comes out clean.

Can I freeze this cobbler?

Yes, I can freeze it after baking. Once cooled, I cover it tightly and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.

What’s the best way to serve this?

I like to serve it warm with whipped cream, vanilla ice cream, or even custard for extra comfort.

Can I reduce the sugar in this recipe?

Yes, I can reduce the sugar slightly, but I keep enough to balance the tart raspberries.

Can I use dark chocolate instead of cocoa powder?

I can melt about 50g of dark chocolate into the dough mixture for a richer, deeper chocolate flavor.

Conclusion

This Raspberry, Apple and Chocolate Cobbler is one of my favorite desserts when I want something cozy yet impressive. I love how the tart fruit mingles with the rich chocolate dough to create a perfectly balanced, indulgent treat. It’s easy to make, serves a crowd, and always brings that homemade warmth to the table. Whether I enjoy it on its own or with a dollop of cream, it never disappoints.