Peach & Brown Butter Cobbler

Spiced peaches, baked in a subtly sweet batter until tender – what’s not to love? Ladling the batter over the brown butter creates crunchy pockets of caramelised batter that provide a great contrast to the jammy peaches. Serve with a scoop of vanilla ice cream for the perfect Summer pud.

5 peaches, halved, de-pitted and cut into 2cm wedges

2 tbsp soft lightbrown sugar

250g caster sugar

½ tsp cinnamon

¼ tsp cardamom seeds, roughly crushed in a pestle and mortar

¼ tsp ground mace or nutmeg

175g Ivy’s Reserve salted butter

200g plain white flour

2 tsps baking powder

¾ tsp fine sea salt

1 tsp vanilla extract

400ml whole milk

2tbsp demerara sugar

Preheat the oven to 190C.

Tip the peaches into a large mixing bowl with the brown sugar, ¼ of the caster sugar and spices. Cover and set aside to macerate while you prepare the topping, at least 20 minutes. Alternatively, the peaches can be macerated up to 4 hours in advance, covered in the fridge. Remove to bring them to room temperature 30 minutes before baking.

Cook the butter in a small pan over a medium heat, stirring occasionally, until it turns foamy then browns. Pour the browned butter into the base of a 28cm round oven-proof dish. Whisk the flour, baking powder, salt and remaining caster sugar in a mixing bowl, then slowly whisk in the vanilla and milk until smooth. Using a ladle, pour the batter into the dish to top the butter one ladle at a time, so the batter creates swirls in the butter – this will create caramelised crunchy pockets in the cobbler as it cooks.

Arrange the peaches over the top, not worrying too much about visual appeal as the batter will puff up and cover most of them.

Slide into the oven to bake for 20 minutes, then remove and sprinkle over the demerara sugar. Return to the oven to bake for a final 40-50 minutes, until the top is golden and the cobbler is bubbling at the edges.