Peach cobbler

• sliced peaches2 x 410g cans

  2 x 410g cans, drained

• golden caster sugar↗120g g

  plus extra for sprinkling

• ground ginger↗1 tsp tsp
• plain flour↗150g g
• baking powder↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• butter↗150g g

  chilled and cubed, plus extra for greasing

• small egg↗1
• vanilla ice cream

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.

2. 2

   Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.

3. 3

   Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.