Peach cobbler

Name: Peach cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 6 Peaches, ripe, stoned and sliced (or 2 tins of peach slices, drained); 50 g Soft brown sugar; 0.5 Lemons, juiced; 10 g Cornflour; 2 g Ground cinnamon; 200 g Self-raising flour; 70 g Caster sugar, 10g kept for sprinkling; 90 g Butter, cold, cubed; 120 ml Milk; 500 ml Ice cream, vanilla

A Southern American favourite: juicy, cinnamon-spiced peaches baked under soft, golden scone-like cobbles. Best in late summer when peaches are at their ripest, with a scoop of vanilla ice cream melting on top.

Ingredients

6 Peaches, ripe, stoned and sliced (or 2 tins of peach slices, drained)
50 g Soft brown sugar
0.5 Lemons, juiced
10 g Cornflour
2 g Ground cinnamon
200 g Self-raising flour
70 g Caster sugar, 10g kept for sprinkling
90 g Butter, cold, cubed
120 ml Milk
500 ml Ice cream, vanilla

Method

Heat the oven to 190°C (170°C fan).
Toss the peaches with the brown sugar, lemon juice, cornflour and cinnamon and spread in a medium baking dish.
Rub the butter into the flour and 60g of the caster sugar until it looks like breadcrumbs, then stir in the milk to make a soft, sticky dough.
Drop spoonfuls of the dough over the peaches, leaving little gaps for the juice to bubble through, and sprinkle with the last of the sugar.
Bake until the topping is risen and golden and the fruit is bubbling at the edges.
Leave to settle for 10 minutes, then serve warm with ice cream.