Ravneet Gill served up a delicious peach with raspberry and apple cobbler with (Crème Anglaise) custard on Saturday Kitchen.

The ingredients for the filling are: 1 large Bramley apple, peeled, cored, and chopped into large chunks (roughly 225g chunks),
360g peaches, cut into equal-size pieces and stones removed, 150g raspberries, 115g caster sugar and ½ lemon, juice only.

For the topping: 150g plain flour, 1 tsp baking powder, pinch fine salt, pinch caster sugar, 95g unsalted butter, chilled and cubed and 30ml milk.

For the Creme Anglaise (makes 1 litre): 500ml plus 2 tbsp whole milk, 500ml double cream, 1 vanilla pod, split lengthways, 120g caster sugar and 6 medium free range egg yolks (ideally 20g each).

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.