Preheat your oven to 160°C for a fan oven or 170°C for a conventional oven.

Wash and slice the peaches, then combine them with fresh raspberries in a mixing bowl. Sprinkle in the caster sugar and mix well.

Transfer the fruit mixture to an ovenproof baking dish, spreading it evenly.

In a large bowl, whisk together the plain flour, baking powder, and caster sugar for the topping. Cut in the cold butter until the mixture resembles coarse crumbs.

Slowly pour in the milk and stir until a soft dough forms.

Spoon the cobbler topping over the fruit filling, ensuring it covers the fruit evenly. Optionally sprinkle with demerara sugar and flaked almonds.

Bake for 25-30 minutes until the filling is bubbling and the topping is golden.

Let cool slightly before serving, optionally with vanilla ice cream or custard.