Peach and Raspberry Cobbler

Is it me, or is it a bit hot for autumn…. But this is a warming and cosy dessert. Not that we need any more warming right now to be honest. as I write this the temperature is climbling to 30 degrees. There is a hint of autumn with the Ginger and the Cinnamon, but… with a lingering hint of Summer with the fruit. This actually a very quick and easy dessert to make, honestly its no effort, maybe takes 20 minutes to prepare. I actually didnt notice, I was too busy listening to “Who Shat on the Floor at my Wedding” which is 10/10, would highly recommend.

Ingredients:

 X2 420g cans of Peaches

X2 150g punnets of raspberries

150g of flour

150g of unsalted butter

150g of caster sugar

1 large egg

Baking Powder

Ground Cinnamon

Ground Ginger

Vanilla Essence

Optional (1 shot of rum)

Method:

 Preheat your oven to 180 degrees.

Drain the canned peaches.

Alternate layers of peaches and raspberries in your bowl so that it's evenly spread.

Optional: add your rum

Lightly sprinkle with sugar and cinnamon.

Mix your flour, caster sugar, ground ginger, cinnamon, and baking powder in a separate bowl.

Cut your butter into small cubes and “rub” the cubes into your flour mixture to make a breadcrumb consistency.

Add your egg and fold it in slowly so as not to curdle.

Once your mixture has a nice smooth consistency, add dollops on top of your fruit. Make sure to leave gaps so we can see the fruit underneath.

Sprinkle some sugar on top.

Cook in the oven for 40 minutes.

Serve with some crème fresh or ice cream!