Peach cobbler
by Louise Robinson

Ingredients

Fruit & Vegetables

  • 8 peaches, ripe, halved, stoned and cut into wedges
  • 1 lime, zested
  • 1 orange, zested and juiced

Store Cupboard

  • 1 vanilla pod, split and deseeded
  • 40g of light muscovado sugar
  • 420g of plain flour
  • 30g of caster sugar
  • 1/2 tsp fine sea salt
  • 1 large egg yolk
  • 1 tbsp of Demerara sugar, for sprinkling

Bakery

  • 1 tsp baking powder, level

Dairy

  • 135g of unsalted butter, chilled, cut into 2cm cubes
  • buttermilk, 200–270ml as needed
  • double cream, 1–2 tbsp