Easy Nectarine Cobbler

Ingredients

• 1 x sheet of frozen puff pastry, thawed
  
• 1 egg, lightly beaten
• ½ tsp cinnamon
• 3 tbsp caster sugar, plus 1 tsp
• 1 tbsp cornflour
• 400g nectarines, peeled, pitted and sliced
• 150g raspberries

Method

1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and place the puff pastry on a work surface. Brush over the egg and sprinkle over half of the cinnamon and one teaspoon of the caster sugar.
2. Use a biscuit cutter to cut circles out of the pastry and place on a baking tray. Bake for 15 minutes until puffed and golden.
3. Whisk the cornflour with the remaining cinnamon and sugar in a saucepan. Add the nectarines, raspberries and 120ml of water.
4. Cook for 5-7 minutes until the mixture is thickened and bubbly.
5. Serve warm with the puff pastry on top and a dollop of whipped cream.