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Blueberry, peach & poppy seed cobbler
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110g light brown soft sugar
1 lemon, juice and finely grated zest
5 peaches, stones removed and cut into wedges (or use nectarines or other stone fruit)
2 sprigs tarragon
1 tsp vanilla bean paste
125g slightly salted butter, cold and cut into small pieces
250g self-raising flour
2 tbsp poppy seeds
Double cream, to serve
1. Preheat the oven to 190°C, gas mark 5. In a baking dish (about 1.5L in capacity), mix 60g sugar, the lemon juice, peach wedges, tarragon and vanilla bean paste. Bake for 10-15 minutes.
2. Meanwhile, make the topping. In a large bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the remaining 50g sugar along with the poppy seeds and lemon zest. Add 4-5 tbsp cold water and, using your hands, bring together into a ball.
3. Remove the peaches from the oven, discard the tarragon sprigs, then stir in the blueberries. Form the dough into 8 rough balls, then sit them on top of the fruit, leaving a little space between each.
4. Return to the oven for 25-30 minutes until the topping is golden and puffed up and the fruit is bubbling. Serve straight away with cream, if desired.
Typical values per serving:
This recipe was first published in November 2020.