Peach and raspberry cobbler
Canned peaches in natural juice, drained
800 g, (2x400g cans) sliced
White self-raising flour
1 cup(s), (150g)
¼ cup(s), (30g)
½ cup(s), (125ml)
99% fat-free, plain or natural yoghurt, unsweetened
- Preheat oven to 210°C. Arrange the peach and raspberries in a 30cm x 18cm (5-cup capacity) ovenproof dish. Sprinkle with the cornflour and toss to combine.
- Place the flour, almond meal and sugar in a medium bowl. Whisk the milk, oil and yoghurt in a jug. Gradually stir the yoghurt mixture into the flour mixture until just combined. Place spoonfuls of the dough onto the fruit mixture and sprinkle with flaked almonds. Bake for 25 minutes or until golden and cooked through.