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    Blueberry, peach & poppy seed cobbler

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    Blueberry, peach & poppy seed cobbler

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 6


    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
    250g blueberries
    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.

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