Kerrymaid’s Peach & Raspberry Cobbler
The School Food Plan Standards require 50% fruit desserts to be served twice a week. This cobbler is perfect as it is packed full of fruity goodness! Great as a light summery dessert, it is bright and colourful and one of our children’s favourites.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 30 MINS | 40 MINS | 10 |
Buttery
Ingredients
- 650g (1lb 4oz) Peaches
- 350g (12oz) Raspberries
- 100g (3.5oz) Sugar
- 500g (1lb) Plain Flour
- 30g (1oz) Baking Powder
- 120g (4oz) Kerrymaid Buttery
- 120g (4oz) Caster Sugar
- 250ml (9floz) Milk
Method
Preheat the oven to 180°C
Slice the peaches and place into a deep tin/s with the raspberries and sprinkle over the sugar
For the cobbler, sift the flour and baking powder into a bowl and rub in the Kerrymaid Buttery until it resembles breadcrumbs
Add the sugar and mix to form a soft dough with the milk
Turn the dough onto a floured surface and roll out until 1cm thick.
Cut into 6cm rounds and place over the fruit.
Brush with some extra milk
Bake in oven for 35–40 minutes until golden brown
Serve with Kerrymaid Double or warm Kerrymaid Custard
TOP TIP FROM OUR CHEF
- CHANGE THIS RECIPE WITH THE SEASONS - BLACKBERRY & APPLE COBBLER IS A COMFORTING AUTUMNAL VERSION
Allergens
- Cereals containing Gluten, Milk, Soya