Peach Cobbler

• 225g self-raising flour
• 1 tsp baking powder
• 50g caster sugar
• A pinch of salt
• 75g cold unsalted-butter, cut into chunks
• 1 large egg
• 100ml buttermilk
• 750g ripe peaches
• The juice of 1 lemon
• 1-2 tbsp caster sugar, depending on sweetness of fruit
• 1 tsp ground cinnamon (optional)
• Beaten egg for glazing
• Demerara (or light brown) sugar for glazing

Heat the oven to 350 degrees.

Rub together (using finger tips or a pastry cutter) the flour, baking powder, caster sugar, salt and butter until the mixture resembles breadcrumbs, then add the egg and buttermilk and mix gently, fondling with your fingertips to form a sticky dough.

Cut the peaches into quarters, arrange the pieces in the base of a large shallow pie dish and sprinkle with the lemon juice, sugar and cinnamon if using.

Roll walnut-sized balls of dough in lightly floured hands, pressing the fruit, leaving little gaps in between to allow rich rivulets of juice.

Brush the cobbles with beaten egg, sprinkle with demerara (or light brown) sugar and bake for 45 minutes.

Serve with ice cream, custard or cream.