Peach, Fennel and Pistachio Cobbler with Lavender Creme Anglaise

I think cobblers are such underrated puddings - what’s not to love about sticky, syrupy fruit with a light and gooey sponge which soaks up all the fruit juices, a crispy topping and a creamy, rich custard on the side. I added fennel seeds because they go so well with peaches and the crunchy pistachios added more texture too. Adding some lavender to the vanilla custard is a complete game changer - it just gives a slightly floral hint which worked really well with the other flavours. Not the most refined of puddings, but definitely one of the tastiest.

Serves 3
1. Gently toast 75g of pistachio nuts in an oven at 180C for 5 mins.
2. Combine three sliced peaches (I used white flesh peaches) with 75g softened cubed butter, the juice of a lemon, 1 tsp vanilla extract, 3 tbsps light muscovado sugar, 1 tbsp fennel seeds, 1 tsp ground cinnamon and 1 tsp of ground ginger in an ovenproof dish. Add the toasted nuts and mix well. Bake in the oven at 180C for 10 mins so the fruit can soften slightly.
3. For the cobbler topping, whizz 150g plain flour, 1 heaped tsp baking powder, 110g golden caster sugar, and 150g unsalted butter (cubed) in a food processor until the mixture resembles breadcrumbs. Add one beaten egg and mix until it just comes together. Spoon in dollops on top of your fruit and top with demerara sugar for some added crunch.
4. Bake for 30-40 mins at 180C until the topping is crunchy and golden brown.
5. While the cobbler is baking, make your custard. Scald 125ml whole milk with 325ml of double cream and one scraped vanilla pod in a saucepan. Add two sprigs of lavender and leave to infuse on a low heat for 15 mins. Whisk 2 egg yolks with 75g golden caster sugar and 1 tsp cornflour in a separate bowl. Pour the hot milk mixture slowly onto the eggs and return to the rinsed out pan, stirring until thickened. Sieve the custard and allow to cool.
6. When the cobbler is ready, leave it to cool for 5 mins before serving big spoonfuls with plenty of custard for ultimate indulgence.