Peach and Blueberry Cobbler
Ingredients
- 2 x 410 gr. (14 oz.) tins sliced peaches in juice
- 2 tbsp. golden caster sugar
- 2 tbsp. cornflour
- 4 tbsp. water
- 75 gr. (3 oz.) golden caster sugar
- 75 gr. (3 oz.) butter, softened
- 1 large egg
- 150 ml. (5 fl. oz.) milk
- 1 tsp. vanilla extract
- 200 gr. (7 oz.) self raising flour
- 1 tsp. baking powder
- 125 gr. (4½ oz.) blueberries
- 2 tbsp. demerera or golden caster sugar
- Preheat oven to 170°C
- Butter an ovenproof dish
Method
Drain the peaches, keeping the juice of just one of the cans. It will be about 110 ml. (4 fl. oz.)
Put the peaches and the juice into a pan and add the 2 tbsp. sugar. Cook over a low heat until it gently simmers - about 3 minutes.
Mix the cornflour with the 4 tbsp. water until smooth and stir into the peaches. Stirring all the time, cook over a low heat until it has thickened and the juice becomes almost clear. Empty into a lightly buttered ovenproof dish.
For the topping, put the sugar, softened butter, egg, milk, vanilla extract, self raising flour and baking powder into a large bowl. Beat well with an electric whisk. It should be a thick, smooth batter and drop gently off the spoon. Stir in the blueberries.
Drop spoonfuls of the batter on to the peaches. Sprinkle over the demerera or golden caster sugar and bake at 170°C for about 35 minutes, until the fruit is bubbling and the topping in well risen and golden brown.
