Orange Scented Peach Cobbler
As befits an American-inspired dish, this cobbler is unashamedly generous, and the orange and almond scone topping is, like Mr Bingley, an extremely agreeable variation. Any leftovers will make an excellent breakfast.
|1kg (approx. 10)||peaches, stoned and quartered|
|500g||blueberries or blackberries|
|1 tsp||orange flower water (or 1 tbsp orange juice)|
|1½ tsp||cream of tartar|
|¼ tsp||bicarbonate of soda|
|1||orange, zest only|
|40g||butter, cut into small cubes|
|1 tbsp||caster sugar|
Preheat your oven to 160°C fan/180°C/ gas 4. Mix the peaches, blueberries or blackberries and orange flower water or juice in a roasting tin, and set aside.
Stir the flour, ground almonds, cream of tartar, bicarb, caster sugar and orange zest together in a large mixing bowl, then add the cubed butter. Work it into the flour with your hands until the mixture looks like fine sand, then make a well in the centre and pour in the milk, mixing with a fork and then your hands until you have a firm, very slightly sticky dough.
Break off walnut-sized portions of dough, pat them down into rounds and arrange them over the peaches and blackberries. Scatter the tablespoon of sugar over the top of the scones and fruit, then transfer to the oven and bake for 30-40 minutes. (If your peaches aren't perfectly ripe, this will take a little longer). Serve hot, with clotted cream alongside.
Note: If you prefer a less rustic, rock-cake appearance, brush the top of the cobbler dough with beaten egg before scattering over the sugar.