Warm Stone Fruit & Almond Cobbler

INGREDIENTS

• 125g plain flour
• 100g jumbo oats
• 50g Dunnes Stores flaked almonds
• 220g light brown sugar
• 2 tsp Dunnes Stores baking powder
• ½ tsp cinnamon
• 1 tsp flaky salt
• 100g butter, cubed
• 100ml milk
• 1 egg
• 1 tbsp vanilla bean paste
• 2 packs of Dunnes Stores stone fruit, peaches and nectarines, pitted and cut into wedges
• 1 tbsp cornflour
• 2 tbsp maple syrup

To serve: Vanilla ice cream

METHOD

1. Preheat the oven to 190°C/170°C fan/375°F/Gas Mark 5.
2. To make the topping, in a large bowl, stir together the flour, oats, ¾ of the brown sugar, baking powder, cinnamon, and salt.
3. Rub the butter into the dry mix until you have a breadcrumb-like texture then add the flaked almonds.
4. Stir in the milk, egg and vanilla, mixing until just combined.
5. In a bowl, toss the peaches and nectarines with the remaining sugar, the cornflour and maple syrup.
6. Place the fruit into an ovenproof dish and add the topping.
7. Bake for 50–55 minutes, until the topping is set and the edges begin to brown.
8. Remove from the oven and allow to cool for at least 15 minutes, then serve warm or at room temperature with ice cream on top.