You Need To Make This Peach Raspberry Cobbler Immediately

Here’s a dessert worth making again and again. If you haven’t tried a peach and raspberry cobbler then you have been missing out big time. It’s proper easy to make too!

500 g Peaches
200 g Raspberries
30 g Light Brown Sugar
Juice of Half a Lemon
Zest of Half a Lemon
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Vanilla Extract
200 g Plain Flour
35 g Semolina
1 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
75 g Chilled Butter, Diced
2 tbsp Caster Sugar
180 ml Buttermilk
1 tbsp Demurrer Sugar
1/2 tsp Cinnamon Double Cream, To Serve

Preheat oven to 180C . Peel, halve, stone and chop the peaches into wedges. Place in an oven proof dish with the raspberries. Toss with the sugar, lemon juice and zest, ginger, nutmeg and vanilla extract. Bake for 10-15 minutes, until softened.

Meanwhile, to make the topping, put the flour, semolina, 2 tbsp of caster sugar, baking powder, bicarbonate of soda and cold butter into a bowl together. Using your fingers, rub the butter into the dry ingredients. Once it has a breadcrumb texture, add enough buttermilk to bring it together into firm dough — do this by hand so you don’t overwork the mixture. Divide into small balls, flatten slightly, and arrange, spaced out, on top of the plums. Depending on the size of the dish, you may not need them all.

Sprinkle the balls with the Demerara sugar, and bake for 20-30 minutes until golden and well risen. Serve with ice cream, creme fraiche or double cream.

Why Not Try: Juicy Plum Cobbler With Orange And Cinnamon