Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 180°C fan. Lightly butter a medium baking dish.
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For
6
M
I
Fruit layer
500
g
Rhubarb, chopped into 2–3cm pieces
1
x 400g tin
Peaches, drained, chopped
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Per Serving
Calories
420kcal
Fat
14g
Carbs
65g
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If your rhubarb is very sharp, add an extra tablespoon of honey instead of sugar for roundness. | For extra crunch, sprinkle 1 tbsp demerara sugar over the top before baking. | If you are short on butter, use 40g butter and 1 tbsp oil. | Ratio to remember for cobbler topping: roughly 2 parts oats, 1 part flour, 1 part fat, small splash of milk. | Keeps 3 days in the fridge. | Reheat in oven or air fryer to re-crisp the topping. | Cold with Greek yogurt for breakfast is genuinely great. | You can freeze portions and reheat straight from frozen at 160°C until hot through.
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Prep
10m
Cook
35m
Total
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 180°C fan. Lightly butter a medium baking dish.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Fruit layer
500
g
Rhubarb, chopped into 2–3cm pieces
1
x 400g tin
Peaches, drained, chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
420kcal
Fat
14g
Carbs
65g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If your rhubarb is very sharp, add an extra tablespoon of honey instead of sugar for roundness. | For extra crunch, sprinkle 1 tbsp demerara sugar over the top before baking. | If you are short on butter, use 40g butter and 1 tbsp oil. | Ratio to remember for cobbler topping: roughly 2 parts oats, 1 part flour, 1 part fat, small splash of milk. | Keeps 3 days in the fridge. | Reheat in oven or air fryer to re-crisp the topping. | Cold with Greek yogurt for breakfast is genuinely great. | You can freeze portions and reheat straight from frozen at 160°C until hot through.
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Made it?
Cancel
