Warm Peach and Raspberry Cobbler

Ingredients

• 820 gram tinned peach slices in juice, drained
• 1 cup frozen raspberries
• 1 tablespoon cornflour
• 1/4 cup caster sugar
• 1 1/2 cup self-raising flour
• 1/3 cup extra caster sugar
• 80 gram butter, chilled and cubed
• 150 millilitre milk
• 1 tablespoon raw sugar, for sprinkling

Instructions

1. 1Preheat the oven to 190°C and grease a 6-cup (1.5 litre) baking dish.
2. 2Toss the peaches, raspberries, cornflour and caster sugar together in the dish.
3. 3Rub the butter into the self-raising flour and extra caster sugar until it looks like breadcrumbs.
4. 4Stir in the milk to make a soft, sticky dough.
5. 5Drop rough spoonfuls of dough over the fruit, leaving small gaps for the fruit to bubble through.
6. 6Sprinkle the topping with raw sugar.
7. 7Bake for 35 minutes, until the topping is golden and cooked through.
8. 8Cool for 5 minutes, then serve warm with cream or ice cream.