Peach Cobbler

Prep time 10 mins, cook time 15 mins.

Not quite a cake and not quite a crumble, this recipe is sure to tempt your taste buds. Ripe peaches work best so you may prefer to reduce the sugar for a delicious summer pudding that’s not too sweet.

Ingredients

For the filling

• 8 fresh ripe peaches – stones removed and sliced into thin wedges
• 60g caster sugar
• 50g dark brown soft sugar
• ¼tsp ground cinnamon
• 1/8tsp ground nutmeg
• 1tsp fresh lemon juice
• 2tsp cornflour

For the topping

• 125g plain flour
• 60g caster sugar
• 50g dark brown soft sugar
• 1tsp baking powder
• 85g cold unsalted butter, cut into small pieces
• 60ml boiling water

For sprinkling

• 3tbsp caster sugar
• 1tsp ground cinnamon

Method

Preheat oven to 220°C/Gas Mark 7. In a large bowl, combine all filling ingredients. Toss to coat evenly and pour into a baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 60g caster sugar, 50g dark brown soft sugar, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse breadcrumbs. Stir in boiling water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Serve warm with ice cream or cream.