Peach and Raspberry Cobbler
Ingredients
For the filling
- 8 peaches ripe
- 200 g raspberries
- 2 tbsp caster sugar
- 110 g butter
For the topping
- 40 g caster sugar
- 230g self-raising flour
- 2 tbsp milk
Instructions
- Preheat the oven to 170C, 340F, Gas Mark 4
- Chop the peaches into small pieces and place in an oven-proof dish. Add the raspberries and sprinkle over 2 tbsp caster sugar.
- In a separate bowl cream the butter and sugar together.
- Add the flour and milk. Mix together into a dough.
- Roll the dough out and break into chunks. Place on top of the peach and raspberry mixture
- Bake in the oven for 40 minutes until the fruit is soft and the dough is golden
- Serve with cream or ice cream