Ingredients

1.5 kg peaches (or as close to 1 ½ as you can get)

¼ cup (50 grams) caster sugar

Lemon Juice

1 cup (150 grams) blueberries or raspberries or fresh apricots

2 teaspoons cornflour

1 1/2 cups (200 grams) self-raising flour

3 Tbsp caster sugar

Pinch salt

1 cup (240 ml) thickened cream

1/2 cup (120 ml) buttermilk

Preparation

Put a rack in the centre of the oven and preheat the oven to 175C. Line a baking tray with baking paper or a silicone baking mat (this stops your tray from getting sticky fruit dribbles on it – the pie can bubble over the sides of the dish slightly).

Grease a 20-24cm deep pie dish and place it on the lined tray.

Cut the peaches (with skin is fine!) into bite-sized pieces, remove the pip and place the fruit in the pie dish. Add the other fruit (berries etc), the sugar and some lemon juice (not too much). Add the cornflour and give everything a good stir.

For the topping, whisk together the flour, sugar and salt in a medium bowl. In another bowl, whisk together the cream and buttermilk. Pour the liquid ingredients over the dry and, using a fork, stir until the liquid is incorporated and you’ve got a moist batter.

Use a large spoon to dollop the topping over the fruit — leave a little space between each mound.

Bake the cobbler for 45 to 55 minutes, until the topping is golden and the fruit is boiling underneath.

Remove the dish from the oven and transfer it to a rack and let cool for 10-15 minutes, or until the cobbler reaches room temperature, before serving. Don’t eat straight from the oven, the fruit will be too hot.

Lovely served with cream or ice-cream.