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Pre-heat your oven to 200c

Note: I used a 9 x 12 inch oven proof dish for my cobbler, but one of a similar size would work just as well.

• Start by cutting the peaches in half and taking the stones out.
• Slice the peach halves thinly and transfer into a large bowl.
• Add the caster sugar and the vanilla essence and stir gently together, letting the peaches macerate in their own juices, then set the bowl to one side.

• Melt the butter over a low heat in a saucepan
• In separate large mixing bowl pour in the butter, add the flour, sugar, pinch of salt and milk.
• Mix all the ingredients together until there are no lumps, I used a whisk to beat mine together, you should be left with a runny batter like consistency.
• Pour around a third of the batter mix into your oven proof dish, then pour all of the peaches into the dish, spreading evenly.
• Finally, pour the rest of the batter over the top of the peaches.
• Pop the cobbler into the oven for 35-40 minutes, or until the top of the cobbler starts to brown and the peach juice can been seen bubbling at the sides of the dish.
• Allow to cool slightly before serving with freshly whipped cream.

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