Rather than a big cobbler, why not make smaller ones? No one will be fighting for their piece, though they may want seconds…
830 g tinned apricot halves in juice, drained
1 cup prepared vanilla custard
410 g canned peach slices in juice, drained
1 ½ cups self-raising flour
½ cup caster sugar
100 g cold unsalted butter finely chopped
⅓ cup milk
⅓ cup flaked almonds
- To make topping, combine flour and sugar in a large bowl. Using your fingertips, rub in butter until mixture resembles fine crumbs. Add milk and almonds. Stir until mixture just comes together. (Do not over-mix.)
- Divide apricots and peaches among six ovenproof dishes (1-cup capacity). Pour 2 tblsps custard into each dish. Spoon topping evenly over fruit. Place on an oven tray
- Cook in a moderate oven (180°C) for about 25 minutes, or until topping is golden brown. Remove. Stand for 10 minutes.
- Serve hot cobbler with extra custard.