You’ll Need
400g tinned peach slices, drained
120g self-raising flour
125g raspberries
40g cold butter, cubed
35g caster sugar
35g caster sugar
1 tbsp cornflour
70ml whole milk
1 tsp vanilla extract
To Finish
Icing sugar
Fresh raspberries
Optional But Dangerous
Vanilla ice cream
Peach syrup
Method
Preheat the air fryer to 170°C.
Mix the peaches, raspberries, sugar, cornflour and vanilla, then divide between four ramekins.
Air fry the fruit for 5 minutes while you make the topping.
Rub the butter into the flour, stir in the sugar, then add enough milk to make a soft, thick dough.
Drop rough spoonfuls of dough over the hot fruit, leaving small gaps for steam.
Brush the tops lightly with milk.
Air fry at 170°C for 10-12 minutes until the cobbler is golden and cooked through.
Rest for 3 minutes and finish with icing sugar and raspberries.