Recipe: Peach and Raspberry Cobbler

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.

‍

‍

‍

‍