Peach and Raspberry Cobbler
This recipe is brought to you by Le Creuset
Serves 8-10
Ingredients
2.1kg tinned peach slices, in natural juice
500g frozen raspberries
2 tsp vanilla extract
180g cold butter, cubed
280g plain flour
90g caster sugar
1 tsp ground cinnamon
1 tsp baking powder
Pinch of salt
2 tsp milk
2 tbsp flaked almonds
1 tbsp granulated sugar
Method:
Drain the peach slices and discard juices. Preheat your oven to 170°C. In your preferred casserole dish (I used Le Creuset Signature Shallow Casserole 26cm), combine the peach slices, frozen raspberries and vanilla extract. Set aside.
In a large mixing bowl, add the butter, flour, sugar, cinnamon, baking powder and salt. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Add the milk and mix again until the dough starts to come together.
Press and compact the dough in your hands, then place over the fruit, leaving some gaps for the fruit to bubble through while baking. Scatter the flaked almonds on top, then sprinkle with the granulated sugar.
Place the casserole dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit juices are bubbling at the edges. Let the cobbler cool for 10 minutes before serving. Enjoy warm, either on its own or with a scoop of vanilla ice cream.
