Rasberry Peach Cobbler

Wilde Oscar says: It's been said that both vanilla and cinnamon act as natural aphrodisiacs- this dessert has them both. Should the two of you happen to find yourself with a kid in nine months time, perhaps you'll consider naming him Oscar. 


Ingredients

For the pastry:
225 grams unsalted butter
2 cups sugar
4 eggs
3 cups flour
3/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract

For the filling:
5-8 peaches, skinned (or nectarines or white nectarines)
2 large hand fulls raspberries
1/4 cup brown sugar
1/2 tsp cinnamon

For the Icing:
1 cup icing sugar
2-3 tbsps cream
1/2 tsp vanilla extract


Use a mixer to mix the butter and sugar. When creamed, add in one egg at a time and mix on low. Add in the vanilla and almond extracts. Add in the flour and salt and mix until dough is light and fluffy.

Peel the peaches and slice them thinly. In a bowl, mix with the cinnamon and brown sugar until peaches are coated. Add in the raspberries and mix gently so you don't completely mush them.

Wilde Oscar says: Be creative- if you've got white nectarines or strawberries or anything else that would go in well, feel free to mix them in. Whatever fresh fruit is in season, go for it.

Use a 9x13 inch baking pan lined with cooking spray. Add about 60% of the pastry mix and spread evenly across the bottom of the pan. Spread the filling on top making sure the raspberries and peaches are distributed evenly throughout the pan. Use the remaining bit of dough to cover the filling in splotches. Sprinkle brown sugar on top and place in an oven preheated at 180C. Allow to cook for 30-35 mins until golden brown on top.

Meanwhile, whisk together the ingredients for the icing. When the cobbler is cooked, remove from oven and drizzle half the icing mix on while still hot. Allow to cool. Slice into bars and add the remaining icing on top. Add more icing sugar to the mix if necessary for a thicker consistency.