Peach Cobbler

For 2 servings

• peaches in juice, drained (or 4 fresh peaches, sliced)2 tins
• brown sugar1 tbsp
• ground cinnamon1/2 tsp
• self raising flour75 g
• caster sugar30 g
• butter, cold and cubed40 g
• milk2 tbsp

1. 1

   Preheat the oven to 180°C (fan 160°C).

2. 2

   Put the drained peaches in a small baking dish with the brown sugar and cinnamon, tossing gently to coat.

3. 3

   In a bowl, rub the cold butter into the flour and caster sugar using your fingertips until the mixture looks like coarse breadcrumbs.

4. 4

   Stir in the milk until the mixture just comes together into a soft, slightly sticky dough, do not overmix.

5. 5

   Drop spoonfuls of the dough over the peaches, leaving some gaps for the fruit to bubble through.

6. 6

   Bake for 25 to 30 minutes, until the topping is golden and cooked through and the peaches are bubbling underneath.

7. 7

   Leave to cool for a few minutes before serving warm, ideally with cream or custard.