Peach, raspberry and apple cobbler recipe
Preheat the oven to 200C/180C Fan/Gas 6.Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in.Add the sugar and lemon juice and mix well with the fruit.To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together).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.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 up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes.To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a 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 mix back into the pan over a low heat with the remaining milk and whisk well to incorporate.Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F.Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need.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.Serve the cobbler warm with the crème anglaise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in. Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in. Add the sugar and lemon juice and mix well with the fruit. Add the sugar and lemon juice and mix well with the fruit. To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together). To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together). 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. 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. 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 up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes. 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 up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes. To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.) To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a 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. 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. 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 mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F. Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F. Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need. Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need. 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. 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. Serve the cobbler warm with the crème anglaise. Serve the cobbler warm with the crème anglaise.