Peach and berry cobbler

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Ingredients

  • For the fruit mixture:

  • 6 large, ripe peaches, peeled, pitted, and cut into 1-cm slices (about 800g)
  • 3 tbsp quick-cooking tapioca
  • 5 tbsp granulated sugar
  • Pinch of salt
  • 225g boysenberries or raspberries
  • 2 tbsp balsamic vinegar

  • For the pastry and toppings:

  • 450g plain flour, plus more for dusting work surface
  • 1/2 tsp salt
  • 4 tbsp light or dark brown soft sugar
  • 2 tsp baking powder
  • 90g cold unsalted butter, cut into small pieces
  • 415ml plus 1 tbsp double cream
  • 55g granulated sugar
  • 1/2 tsp pure vanilla essence

Use imperial measurements

Method

How to make Peach and berry cobbler

1) Preheat oven to 180C/Gas Mark 4.

2) In a large bowl, combine peaches, tapioca, sugar, and salt. Gently mix in berries and vinegar. Taste for balance and add more vinegar, if desired. Spoon mixture into a 20 by 20-cm baking dish.

3) In a large mixing bowl, combine flour, salt, 3 tablespoons brown sugar, and baking powder. Work in the butter using your fingers or a pastry cutter until the mixture forms large pea sized lumps. This can also be done with the paddle attachment of a stand mixer, or with brief pulses in a food processor. Slowly mix in 175ml double cream until just combined.

4) Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out to 1-cm thickness. Using a 7-cm round or star cutter, cut dough into shapes. Place them decoratively on the fruit mixture. Brush pastry with 1 tablespoon of cream and then sprinkle with remaining 1 tablespoon brown sugar. Bake until pastry is golden brown and the fruit is bubbly, about 40 minutes. Put cobbler under grill for a few seconds to brown pastry, if necessary.

5) Beat remaining 240ml of cream in a medium bowl with a whisk or electric mixer on high. Gradually beat in 55g granulated sugar. Beat until it holds soft peaks, and then add the vanilla. Serve with cobbler.

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