Peach cobbler recipe

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8 peaches, peeled and de-stoned

120g golden caster sugar, plus extra for sprinkling

1 tsp ground ginger

150g plain flour

1 tsp baking powder

½ tsp ground cinnamon

150g butter, chilled and cubed

1 small egg, plus extra for greasing

Vanilla ice cream

Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a baking dish with butter, then arrange the peach slices in the bottom of the dish. Sprinkle the peaches with two tablespoons of the sugar and the ginger, then set aside.
Combine the flour, remaining sugar, baking powder, cinnamon and a pinch of salt in a food processor. Whizz until combined, then add the butter. Pulse again until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
Spoon the dough in dollops on top of the peaches, leaving some room between dollops for the dough to spread. Sprinkle with caster sugar and bake for 40 minutes until golden. Serve with vanilla ice cream.

Per Serving 435cals, 21.7g fat (13.1g saturated), 58.6g carbs (38.8g sugars), 5.5g protein, 3.9g fibre, 0.154g sodium

Peach cobbler