Peach and blackberry cobbler

Donal Skehans peach and blackberry cobbler is a warming dessert recipe dedicated to his granddad Do
By Donal Skehan
Peach and blackberry cobbler
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the filling:

  • 840 g canned peaches, cut into quarters
  • 300 g blackberries
  • 4 tbsp caster sugar
  • 4 tbsp light soft brown sugar, plus extra for sprinkling
  • 1 tbsp cornflour
  • ½ tsp ground cloves
  • ½ oranges, juiced

For the topping:

  • 100 g cold butter, cut into cubes
  • 250 g self-raising flour
  • 4 tbsp caster sugar
  • 150 ml milk, plus extra for brushing
  • 1 tsp vanilla
  • 1 orange, zested
  • whipping cream, or vanilla ice cream to serve

Method

1. For the filling: Preheat the oven to 220C/200C fan/gas 7. Place the peaches, blackberries, both sugars, cornflour, ground cloves and orange juice in a large ovenproof baking dish and toss together until combined.

2. For the topping: Using your fingertips, rub the butter into the flour and sugar in a large bowl until the mixture resembles rough breadcrumbs. Add the milk, vanilla extract and orange zest and stir through with a wooden spoon until you have a rough dough.

3. Using your hands, form rough, palm-sized balls of dough and arrange them on top of the peaches and blackberries. Brush the cobbler balls with milk and sprinkle with light brown sugar.

4. Place in the oven on the middle shelf. After 5 minutes, turn the heat down to 180C/160C fan/gas mark 4 and cook for 5060 minutes until golden brown on top and the fruit juices seep up the sides. If you find that the topping starts to colour too much before the end of the cooking time, simply cover the dish with foil.

5. Remove from the oven and allow to cool slightly. Serve warm with freshly whipped cream or some good-quality vanilla ice cream.

Are you a pudding fan? Check out more of our dessert recipes.

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