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Recipe: Peach and Raspberry Cobbler

Recipe: Peach and Raspberry Cobbler

A cobbler is similar to a crumble, except that the topping is made from a scone mixture, which bakes on top of the fruit, absorbing some of the delicious juices. It is a lighter pudding overall and it seems to suit summer fruits such as berries, peaches and nectarines. The addition of a little flour to the fruit mixture means that the juices will be thickened as they cook, creating a delicious sauce to spoon over at the end.  The sweetness of the dish will depend upon the tartness of your fruit so feel free to adjust the sugar to your taste.

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Ingredients

Serves 4

2 tins of peaches in syrup, drained through a sieve

2 punnets (300g) raspberries

30g plain flour

30g caster sugar

 

Topping:

225g plain flour

Pinch salt

1 tbsp baking powder

110g unsalted butter, cut into 1cm pieces

55g demerara sugar, plus a little for sprinkling

85ml full-fat milk

85ml plain yoghurt

 

To serve:

300ml double cream

1 tbsp icing sugar, or less to taste

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Method

  1. Preheat the oven to 170ºC
  2. Drain the peaches of the syrup and arrange in the medium ovenproof baking dish, then add the raspberries. Sprinkle over the flour and caster sugar and mix thoroughly until no pockets of flour are visible.
  3. Now make the topping. In a large bowl combine the flour and butter. Next, rub the butter into the flour with your fingertips until you get to a breadcrumb consistency then stir through the salt, baking powder and sugar. 
  4. Stir the milk and yoghurt mixture into the flour mixture until a thick, lumpy dough is formed. Do not over-mix at this stage or the topping will become tough.
  5. Use your fingers or a large spoon to arrange the topping over the fruit. This should be done haphazardly, with lumps of topping sitting on the fruit so that there are gaps through which the steam can escape. 
  6. Sprinkle a tablespoon or two of demerara sugar over the whole dish, then transfer to the preheated oven. Bake for 30-40 minutes.
  7. Meanwhile, whip the cream, pour it into a medium bowl add the icing sugar and with a balloon whisk or your electric beaters on a low-speed whip the cream until it just holds its shape. Put in the fridge until ready to serve.
  8. When the topping is golden brown and the fruit is bubbling beneath. Remove and serve hot or warm with the whipped cream.

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