Simon Rimmer served up a delicious gooseberry cobbler with vanilla and pistachios on Sunday Brunch.
The ingredients are: 450g of gooseberries, top and tailed, 150g of eating apples, peel and core then chop into 2cm cubes, 300g of peaches, core then chop into 2cm cubes, 175g of sugar, 1 teaspoon of vanilla and 100g of chopped pistachios.
For the topping: 225g of flour, Pinch salt, 3 teaspoons of baking powder, 100g of cubed butter, 175ml of sour cream, Splash of milk and 25g demerara sugar.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes