Peach, raspberry and apple cobbler

By Ravneet Gill
From Saturday Kitchen

Ingredients

For the Filling

• Bramley apple: 1 large, peeled, cored, and chopped into large chunks (roughly 225g/8oz)
• Peaches: 360g/12½oz, cut into equal-size pieces and stones removed
• Raspberries: 150g/5½oz
• Caster sugar: 115g/4oz
• Lemon juice: ½ lemon, juice only

For the Topping

• Plain flour: 150g/5½oz
• Baking powder: 1 tsp
• Fine salt: pinch
• Caster sugar: pinch
• Unsalted butter: 95g/3½oz, chilled and cubed
• Milk: 30ml/1fl oz

Crème Anglaise (makes 1 litre)

• Whole milk: 500ml/18fl oz plus 2 tbsp
• Double cream: 500ml
• Vanilla pod: 1, split lengthways
• Caster sugar: 120g/4½oz
• Egg yolks: 6 medium free range (ideally 20g/4oz each)

Method

1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Prepare the fruit:
   • Mix the fruits in a ceramic ovenproof dish (approximately 25x18x5cm/10x7x2in).
   • Add the sugar and lemon juice, and mix well with the fruit.
3. Make the topping:
   • In a large bowl, stir together the flour, baking powder, salt, and sugar.
   • Add the cold cubed butter and mix until it reaches a fine crumb stage.
   • Add the milk to bring it together into a soft, thick batter (don’t overmix, just until it comes together).
4. Assemble the cobbler:
   • Dollop large tablespoons of batter over the top of the fruit in the dish. There’s no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping.
5. Bake:
   • Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling.
   • Test that the cobbler topping is fully baked by gently lifting a bit with a spoon. If it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes.
6. Make the crème anglaise:
   • In a saucepan, stir together the milk, cream, and vanilla with half of the sugar. Place over medium heat (using only half the sugar first stops the milk from catching).
   • Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine.
   • When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two-thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined.
   • Pour the yolk mixture back into the pan over low heat with the remaining milk and whisk well to incorporate.
   • Switch to a spatula and gently bring the mixture to 82°C/180°F, keeping the heat low and stirring gently for about 5–7 minutes. Once the bubbles start to disappear, you’re nearly there. If needed, take it off the heat and stir for a bit.
   • When the custard is thick enough to coat the back of a spoon, it’s ready. Remove the vanilla pod and serve hot, or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge.
7. Serve:
   • Serve the cobbler warm with the crème anglaise.