Peach Cobbler

• 2 tbspcornflour
• 800 gpeach flesh, weighed after peeling and removing stones, sliced
• 1 tspground cinnamon
• 75 gcaster sugar
• 25 gsoft brown sugar
• 1 tbsplemon juice
• 1 tspvanilla extract (optional) (optional)
• 1egg, beaten (for brushing, optional) (optional)
• 200 gplain flour, sifted
• 150 mlwhole milk
• 25 gcaster sugar, 20 g for the dough and 5 g for the top
• 90 gunsalted butter, cold and cubed
• 2 tspbaking powder
• 300 mlvanilla ice cream (optional)

Method

1. 1Heat the oven to 200°C fan (220°C conventional). Tip the sliced peaches into a large bowl with 75 g caster sugar and 25 g brown sugar, the lemon juice, cornflour, cinnamon and optional vanilla, and toss for a minute or so until every slice is glossy and the sugars have started to draw out the juice.
2. 2Spoon the peaches and all their syrupy juices into a 2-litre ovenproof dish and spread into an even layer so the fruit can bubble up through the topping as it bakes.
3. 3For the topping, rub the cold cubed butter into the flour and baking powder with your fingertips until the mixture looks like coarse breadcrumbs flecked with pea-sized bits of butter; those buttery pockets give you a flaky, biscuity top. Stir through 20 g caster sugar.
4. 4Pour in the milk and bring together with a knife into a soft, slightly sticky dough; don't overwork it or the topping will turn tough.
5. 5Drop large craggy spoonfuls of the dough across the peaches, leaving generous gaps so the fruit can bubble up between. Brush the tops with beaten egg if using and scatter over the reserved 5 g caster sugar for crunch.
6. 6Bake for 30–35 minutes until the topping is deeply golden and the filling is bubbling thickly around the edges. A skewer pushed into the thickest piece of topping should come out clean.
7. 7Let it stand for 10 minutes; the juices need a moment to thicken into a proper syrup. Serve warm with optional vanilla ice cream melting into the cracks.

Per serving

kcal

391

protein

5.6g

fibre

3.2g

carbs

63.5g

fat

13.9g