PEACH, GINGER & STAR ANISE COBBLER

Recipes & food styling Ginny Grant Photography & styling Greta van der Star

	FOR THE FILLING
	8 peaches, peeled and cut into wedges
	2 tablespoons caster sugar
	juice of ½ lemon
	5cm piece ginger, peeled and grated
	3 star anise
	2 teaspoons cornflour
	FOR THE TOPPING
	200g flour
	80g instant polenta
	2 teaspoons baking powder
	75g caster sugar
	125g chilled butter, cubed
	170ml cream
	1 tablespoon demerara sugar

1.	FOR THE FILLING
2.	Preheat the oven to 180°C.
3.	Mix together the peaches, caster sugar, lemon juice, ginger and star anise and leave for 10 minutes.
4.	Sprinkle over the cornflour, mix with the peaches and put into a baking dish.
5.	FOR THE TOPPING
6.	Combine the flour, instant polenta, baking powder and sugar in a food processor.
7.	Add the butter and blitz to small nuggets. Pour in the cream and use a spatula to bring together adding more cream if necessary.
8.	Shape into balls and put on top of the peaches.
9.	Brush the tops of the balls with cream, sprinkle with the demerara sugar and bake for 30 minutes or until the top is golden and fruit is bubbling.