I’m using peaches because they make me really happy, but you could go for tinned pears, apples or whatever else you fancy.
Jamie's Feasts for a Fiver
By Jamie Oliver
50 mins
Not Too Tricky
serves 6
About the recipe
Big up the store cupboard with this joyful pud. We’re talking soft, juicy peaches with a cracked, rustic topping and fruit-rippled whipped cream. With no fancy equipment and no tricky techniques, it’s a great reminder that brilliant puddings can be really simple!
Recipe From
Ingredients
3 x 410g tins of peach slices in juice
1 heaped tablespoon raspberry jam
red wine vinegar
150g plain flour
1 heaped teaspoon baking powder
150g unsalted butter (cold)
150g caster sugar, plus extra for sprinkling
1 teaspoon vanilla essence
½ teaspoon ground cinnamon
1 free-range egg
300ml double cream, to serve
Method
- Preheat the oven to 160ºC/325ºF/gas 3.
- Drain the peaches in a sieve over a medium pan, tipping the fruit into a 25cm x 30cm roasting dish. Place the pan on a medium heat, add the jam, breaking it up with a spoon, and cook away until thickened and reduced, adding a few drops of vinegar, to taste.
- Tip the flour, 125g of sugar and the baking powder into a bowl. Cut the butter into cubes and, using your fingertips, gently rub it into the mix until it starts to resemble breadcrumbs.
- Add the vanilla essence and the cinnamon, crack in the egg, and beat well until smooth. Mix until it all comes together.
- Using a tablespoon, dollop 8 rustic spoonfuls of batter on top of the peaches – it will move around when cooking, so it doesn’t have to be perfect. Drizzle over some of the peach and raspberry syrup, sprinkle the top with the remaining sugar, and bake for 40 minutes, or until beautifully golden.
- Whip the cream to soft peaks, ripple through the remaining syrup, then transfer to a serving bowl. Serve the cobbler warm with the fruit-rippled cream. Delicious!
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