Peach and blueberry cobbler

The Hairy Bikers top tinned peaches with a delicious, fluffy blueberry topping that can be whizzed up in a flash
By Hairy Bikers
Peach and blueberry cobbler
  • Rating:
  • Serves: 6-8
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 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.

Method

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.

Rate This Recipe

1
2
3
4
5