Easy nectarine cobbler

1 x sheet of frozen puff pastry, thawed 1 egg, lightly beaten ½ tsp cinnamon 3 tbsp caster sugar, plus 1 tsp 1 tbsp cornflour 400g nectarines, peeled, pitted and sliced 150g raspberries

To serve: Whipped cream

Preheat the oven to 190˚C/170˚C fan/gas mark 5 and place the puff pastry on a work surface. Brush over the egg and sprinkle over half of the cinnamon and one teaspoon of the caster sugar.

Use a biscuit cutter to cut circles out of the pastry and place on a baking tray. Bake for 15 minutes until puffed and golden.

Whisk the cornflour with the remaining cinnamon and sugar in a saucepan. Add the nectarines, raspberries and 120ml of water.

Cook for 5-7 minutes until the mixture is thickened.

Serve warm with the puff pastry on top and a dollop of whipped cream. Per Serving 310kcals, 17g fat (4.3g saturated), 36g carbs, 12.8g sugars, 5.1g protein, 3.6g fibre, 0.14g sodium