Peach cobbler recipe
Summer in a bowl, this gorgeous dish of ripe peaches baked with cinnamon and topped with a sugary cobbler crust, is a real winner. Just serve with vanilla ice cream or whipped cream.
Tips:
- To slice the peaches, cut all the way around the peach from top to bottom, then twist each half in opposite directions to release half from the stone. Then just remove the stone or slice around it.
- This recipe works brilliantly with large plums too, when peaches aren’t in season.
- You will need a 6cm (2.5 inch) round or fluted cutter and a 2–2.5-litre (around 4 pints) deep ovenproof dish, buttered.
Ingredients
- 300 g plain (all-purpose) flour
- 2 tsp baking powder
- 90 g cold butter
- 4 tbsp caster sugar, plus a little extra to sprinkle
- 1 tsp sea salt
- 6 tbsp whole milk, plus a little extra to brush
- 6 tbsp single (pouring) cream
- 1 egg
- 10.6 oz plain (all-purpose) flour
- 2 tsp baking powder
- 3.2 oz cold butter
- 4 tbsp caster sugar, plus a little extra to sprinkle
- 1 tsp sea salt
- 6 tbsp whole milk, plus a little extra to brush
- 6 tbsp single (pouring) cream
- 1 egg
- 10.6 oz plain (all-purpose) flour
- 2 tsp baking powder
- 3.2 oz cold butter
- 4 tbsp caster sugar, plus a little extra to sprinkle
- 1 tsp sea salt
- 6 tbsp whole milk, plus a little extra to brush
- 6 tbsp single (pouring) cream
- 1 egg
- 12 ripe peaches, stoned and sliced (see tip)
- 75 g soft brown sugar
- 1 lemon (zest and juice)
- 2 tbsp cornflour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 12 ripe peaches, stoned and sliced (see tip)
- 2.6 oz soft brown sugar
- 1 lemon (zest and juice)
- 2 tbsp cornflour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 12 ripe peaches, stoned and sliced (see tip)
- 2.6 oz soft brown sugar
- 1 lemon (zest and juice)
- 2 tbsp cornflour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Details
- Cuisine: American
- Recipe Type: Peach
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Heat the oven to 200°C (fan 180°C/375°F/gas mark 6).
- Prepare the filling first. Put the peach slices into a large bowl and toss them in the sugar. Stir in the lemon zest. Mix the cornflour with the lemon juice and add this to the peaches, along with the cinnamon and vanilla. Put the peach filling into your baking dish.
- For the cobbler, put the flour and baking powder into a large bowl. Cut the butter into small pieces, then rub it into the flour until you have fine breadcrumbs. Stir in the sugar and sea salt.
- Mix together the milk, cream and beat in the egg. Make a well in the flour mixture, and add the liquid. Work it into the dough using a flat-bladed knife.
- Knead it all together, then tip out on to a floured work surface. Roll it out to around 1cm (0.5 inch) thick then cut out circles with a floured cutter. Re-roll as required – you should have 10–12 circles.
- Arrange them on top of the peaches – it’s fine if they overlap a little – then brush the tops with milk and sprinkle over the caster sugar.
- Put the baking dish on a baking sheet, in case the juices bubble over. Bake in the oven for 40 minutes, or until the cobblers have risen and are golden.
- Allow it to stand for 10 minutes or so, before serving with vanilla ice cream or whipped cream.
Image: Oksana Mizina/Shutterstock
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