About this recipe:Delicious fruity dessert. Great with vanilla ice cream. This is for a large cobbler, which serves 6 generous portions (or 8 slightly less generous ones!) if you don't have a large dish, or want to less, use a smaller dish and half the sponge mixture, but keep it nice and fruity!
peach slices, enough to cover the bottom dish (fresh or tinned in juice)
1 large juicy apple - peeled, cored and diced
1 large handful raspberries
1 large handful strawberries, cut and hulled
1/2 lemon, juiced
225g (8 oz) caster sugar, plus extra
2 large eggs
150ml (5 fl oz) milk
1 teaspoon vanilla paste
225g (8 oz) plain flour
1 1/2 teaspoons baking powder
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease your baking dish.
Arrange your fruit in the bottom of the dish. I add the peaches first, then scatter the apple and berries evenly across the top.
Gently sprinkle the juice of half a lemon over the fruit (this will stop the apple browning whilst you make the sponge). Then sprinkle 1 to 2 tablespoons caster sugar over the top (if you don't like it so sweet, use less, if you love it decadent and sugary, use more). This will counteract the lemon juice and the sharpness of the berries (especially if using raspberries).
If mixing by hand with a balloon whisk:
Combine half the 225g of sugar, one egg, half the milk and the vanilla and whisk. Slowly add half the flour and the baking powder, and continue to whisk. Add the remaining ingredients slowly, starting with the wet ingredients (including the sugar) and then add the remaining flour.
If mixing with an electric whisk or mixer:
Combine the sugar, egg, milk and vanilla and mix, then slowly add the flour and baking powder.
Evenly pour the sponge mixture over the fruit mix in your tray, using a spatula to ensure you get it to the sides. Lift the dish about an inch and tap it down on the side (VERY gently if using ceramic), this will even out the mixture without the need to run your spoon or spatula over the top and disrupt the fruit.
Bake in the middle of the oven for 40 to 50 minutes, until golden brown on top, turning half way. Either allow to cool, or serve warm with ice cream, cream or custard, or just as it is.
Enjoy your amazing dessert and the compliments and requests for second helpings!
Every oven is different, mine took 45 minutes to cook, but check after 20 minutes (and turn) and then again regularly (if your oven has a light, check this way rather than keeping opening your oven and letting heat out, which can also stop a cake rising).
A cake is cooked when a skewer inserted comes out clean.
You can use 1 teaspoon of bicarbonate of soda instead of the baking powder. You can also use 2 teaspoons vanilla extract instead of the vanilla paste.