Wednesday 21 September 2016

Peach and raspberry cobbler

Since we moved into our new kitchen we have been cooking like maniacs; chicken satay, pastichio, courgette flower fritters, rainbow cakes... Unfortunately we have been too focused on eating the end product, instead of taking pictures, so you just have to take my word for it...

Today, however, I am determined to document my cooking achievements and bring to you a peach and raspberry cobbler. This concoction has mainly come about from trying to use up fruit that has been left uneaten in the fridge (the kids decide they don't like certain fruits occasionally - this is in no way frustrating!), though don't get me wrong, it is a delicious combination! You can do it with most fruits you would use for a crumble, only you add a different topping, called a cobbler. It is more cake-like than a crumble, but can equally be enjoyed with ice cream, cream or custard along side it.



Serves 4-6

300 g fresh raspberries
500 g fresh, ripe peaches, chopped up (preferably peeled)
a pinch of golden caster sugar (I didn't add any, but it depends how sharp you like deserts)

for the cobbler:
100 g self raising flour
50 g butter, cold
50 g golden caster sugar
1 egg, beaten
4 tbs of milk
50 g of chopped or ground almonds (chopped give more texture)

1. Pre-heat the oven to 160 C.
2. Butter a baking dish and add the whole raspberries and the chopped peaches (and the sugar, if you are adding any).
3. In a bowl, add the flour and the chopped butter and with your fingers rub together gently, till you get crumbs. Mix in the sugar and then add the milk and the beaten egg and stir into a batter. Add the almonds.
4. Spoon the mixture over the fruit in 'blobs' (it will expand during cooking). It doesn't matter if some fruit is still exposed.
5. Put in the oven and bake for 30 mins, until the top is golden brown.
6. Enjoy with cream, ice cream or custard, while its still warm.


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