- Serves: 6-8
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 x 410g tins sliced peaches, in juice
- 75 g granulated or golden caster sugar, plus 4 tbsp
- 2 tbsp cornflour
- 75 g butter, softened
- 1 large egg
- 150 ml semi-skimmed milk
- 1 tsp vanilla extract
- 200 g self-raising flour
- 1 tsp baking powder
- 125 g blueberries
Tips and Suggestions
If you are making this dish for adults you could add peach schnapps, Grand Marnier or Cointreau to the peaches.
1. Preheat the oven to 190C/170C fan/gas 5. Drain the peaches, reserving the juice from just one of the cans - you'll get about 110ml.
2. Put the peaches and the juice in a medium saucepan and add 2 tbsp of the sugar. Cook the peaches and sugar for three minutes, or until they reach a gentle simmer.
3. Mix the cornflour with 4 tbsp cold water and stir into the pan. Cook over a low heat for 2-3 minutes or until the peach juice has thickened and looks almost clear, stirring constantly. Tip into a 1.5 litre shallow ovenproof dish.
4. To make the topping, put the 75g of sugar in a large bowl and add the soft butter, egg, milk, vanilla extract, flour and baking powder.
5. Beat like hell with a wooden spoon or electric whisk. The batter should be thick and smooth and drop easily from the spoon. Don't worry if there are a few small lumps of butter in the mix. Stir in the blueberries.
6. Put big spoonfuls of the batter on top of the fruit. There will be a few gaps but the cobbler mixture will soften to fill them.
7. Sprinkle with the remaining 2 tbsp sugar and bake for 35 minutes until the fruit is bubbling and the topping is well risen and golden brown. Serve with cream or ice cream.
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