Dinky Recipe: Peach and Raspberry Cobbler

Standard

Sometimes you need a desert in a hurry…. and there are a few good fallbacks:
•    Baked Apples with Cinammon
•    Crumble with whatever fruit you have in the kitchen
•    Meringue with fruit (I always have some shop bought meringues in the cupboard)

Another favourite of mine is ‘Cobbler’. Although this is historically an American dish, it always puts me in mind of Yorkshire… its honest, simple, a bit stodgy and easy peasy!

Peach Cobblers to that! - ready to go in the oven

Last night we had our lovely neighbours round for dinner – they are sadly leaving to go to Bath. They offered to cook the main so I did desert.

PEACH AND RASPBERRY COBBLER 

INGREDIENTS

  • 1 tin of peaches – without the syrup/juice
  • 50g frozen raspberries
  •  40g butter
  • 125g self-raising flour
  • 25g caster sugar, plus 4tsp extra for sprinkling
  • 100ml full-fat milk

HOW TO MAKE IT

  • Rub the butter into the sifted SR flour, until it looks like breadcrumbs. Add the sugar and stir in. Then add the milk.
  • This could have been a mini disaster as it was way too wet… but I just added flour to dry it up.
  • The recipe I based this on called for rolling out the dough and cutting rounds… I say pah! just pinch pieces and roll them into balls then flatten a little. The cobbler should have a lid of dumplings then a lick of milk and a dusting of sugar.
  • Bake for about 25 minutes at 200C/ gas 6.

Served with icecream…. delicious and quite impressive for something so simple and cheap!

I forgot to take a picture of the finished recipe and it all got eaten pretty quick!

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