Peach and blackberry cobbler
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Peach and blackberry cobbler
This cobbler is the perfect way to use those summer peaches, and it comes together with just five ingredients. Serve with some vanilla ice cream for an easy dessert that the whole family will enjoy
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
558Kcal
Fat
21gr
Saturates
13gr
Carbs
84gr
Sugars
61gr
Fibre
6gr
Protein
5gr
Salt
0.6gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 6 semi-ripe peaches, halved and with the stones removed
- 200g light brown soft sugar
- 100g melted unsalted butter
- 120g self-raising flour
- 150g blackberries
- 1/4 tsp fine salt
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Cut 5 of the peaches into wedges and finely chop the last one. Put all the peaches in an ovenproof pan with 100g sugar and 100ml water. Cook over a medium heat for 5 minutes, until the sugar has dissolved and starts to look syrupy. Remove from the heat.
- Put a further 100g sugar in a mixing bowl with the butter, flour and salt. Mix together until thick. Scatter the blackberries over the peaches, then spoon over the cobbler topping. Bake for 30-35 minutes or until golden. Leave to stand for 10 minutes before serving.
