ASDA part of the Wal-Mart family

• 6 peaches, peeled, stoned and thickly sliced
• Juice of ½ lemon
• 50g caster sugar
• For the cobbler topping:
• 40g butter
• 125g self-raising flour
• 25g caster sugar, plus 4tsp extra for sprinkling
• 100ml full-fat milk

1 Put the peaches in a large bowl, standing in the sink. Pour over enough boiling water to cover the fruit. Leave for 1 minute, then pour away the water. Cover the peaches with cold water and leave for 2 minutes. Drain, then peel - the skin should come away easily.

2 Preheat the oven to 200C/ Gas 6. Put the sliced peaches in an ovenproof dish. Add the lemon juice and caster sugar, then toss gently so that the peaches are well coated.

3 To make the topping, rub the butter into the flour until it resembles breadcrumbs. Add the sugar and all but 1 tablespoon of the milk. Mix to a soft dough and roll out on a lightly floured surface, until 1cm thick. Stamp out 5cm rounds, re-rolling to make as many rounds as possible.

4 Lay the dough ‘scones’ over the peaches, distributing them evenly. Brush with the rest of the milk and sprinkle with 2 teaspoons of sugar. Bake for about 25 minutes. Serve warm, sprinkled with remaining sugar, with ice cream, cream or custard.