My granddad Do used to keep me and my cousins entertained all summer long on his boat with fishing, crab races and stories about pirates, deep-sea treasure and the biggest fish he ever caught! He liked his food, but never cooked - on our summer adventures with him, we were always under strict orders to bring sandwiches! One day, I caught him sitting below deck slurping peaches in syrup from the tin, one of his favourite after-lunch treats, so this recipe is dedicated to him!
- 2 x 420g (15oz) tins of peaches, peaches cut into quarters
- 300 g (11oz) blackberries
- 4 tblsp caster sugar
- 4 tblsp soft light brown sugar, plus extra for sprinkling
- 1 tblsp cornflour
- 1/2 tsp ground cloves
- juice of ½ orange
- whipped cream or good-quality vanilla ice cream, to serve
- for the pastry
- 100 g (3½oz) cold butter, cut into cubes
- 250 g (9oz) self-raising flour
- 4 tblsp caster sugar
- 150 ml (5fl oz) milk, plus extra for brushing
- 1 tsp vanilla extract
- grated zest of 1 orange
- Preheat the oven to 220°C (425°F/Gas 7). Place the peaches, blackberries, both sugars, cornflour, ground cloves and orange juice in a large Pyrex or ovenproof baking dish and toss together until combined.
- Make the pastry in a large bowl, using your fingertips to rub the butter into the flour and sugar until the mixture resembles rough breadcrumbs. Add the milk, vanilla extract and orange zest and stir through with a wooden spoon until you have a rough dough.
- Using your hands, form rough, palm-sized balls of dough and arrange them on top of the peaches and blackberries. Brush the cobbler balls with milk and sprinkle with light brown sugar.
- Place in the oven on the middle shelf. After 5 minutes, turn the heat down to 180°C (350°F/Gas 4) and cook for 50–60 minutes until golden brown on top and the fruit juices seep up the sides. If you find that the topping starts to colour too much before the end of the cooking time, simply cover the dish with foil.
- Remove from the oven and allow to cool slightly. Serve warm with freshly whipped cream or some good-quality vanilla ice cream.
More by Donal Skehan:
- Carrot and Courgette Cake with Rosemary and Orange Crème Fraîche
- Beer Batter Fish Tacos with Cherry Tomato Salsa
- Bloody Mary Oyster Shooters and a Shallot Mignon