Peach and Bourbon Cobbler

Tinned peaches make for an easy filling. If you’re not a fan of bourbon, replace with 100ml orange juice.

Hands-on time 30min.

Cooking time about 40min. Serves 6

FOR THE FILLING

• 2 x 410-420g tins peach slices in juice, drained

• 1tbsp cornflour

• 100ml bourbon

• 1tbsp vanilla bean paste

• Finely grated zest 1/2 lemon

FOR THE TOPPING

• 75g unsalted butter, chilled and cubed

• 200g self-raising flour, plus extra to dust

• 50g demerara sugar, plus 2tbsp to sprinkle

• Finely grated zest 1/2 lemon

• 100ml milk, plus extra to brush

1 Preheat oven to 200°C (180°C fan) mark 6. For the filling, drain the tinned peaches, reserving 75ml of the juice.

In a rough 25cm round ovenproof serving dish, toss the peach slices in the cornflour until evenly coated. Mix in the bourbon, reserved peach juice, vanilla and lemon zest. Put on a baking tray.

2 Bake for 15min, or until the peaches are soft and the sauce has thickened slightly.

3 Meanwhile, make the topping. In a medium bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Alternatively, pulse the flour and butter in the small bowl of a food processor, then tip into a bowl. Stir in the sugar and lemon zest, followed by the milk to make a soft, sticky dough.

4 Carefully remove the serving dish from the oven and dollop on the topping dough in 6 large spoonfuls. Alternatively, roll into 6 balls with floured hands and arrange on top. Brush the topping with milk and sprinkle over the 2tbsp sugar.

5 Return to the oven for 20-25min, or until golden. Serve with cream or ice cream, if you like.

PER SERVING 362cals, 5g protein, 12g fat (7g saturates), 49g carbs (22g total sugars), 2g fibre