recipetineats4.9
Peach Cobbler
Recipe video above. The ONLY pudding I make on warm summer days!There's peach cobblers with batter toppings, and the ones with the Amercian biscuit / Aussie scone type toppings. I way prefer the latter. Crumbly on the outside, fluffy and moist on the inside, wafting with the smell of cinnamon, covering juicy, warm peaches coated in syrup.You'll love how the syrup in this peach cobbler is made using the juices of the peach, rather than just a plain sugar syrup. Peach flavour to the max!Serving with ice cream is not optional. (Well, ok, cream will do if that's all you've got!)
👥 5 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●colander
- ●pan
- ●food processor
- ●whisk
- ●spatula
📝 Preparation Steps
1
Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for ⏱️ 40 minutes to macerate, to let the peaches leach juice and sweat.
2
Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
3
Drain peaches: Drain in a colander, saving the juices.
4
Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
lemon juice (plus more as desired)1 tbsp
5
Mix with peaches: Pour peaches into the syrup, toss to coat. Taste - it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
6
Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake ⏱️ 12 minutes, then remove.
7
Cobbler topping:
8
Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
baking powder1 tsp
9
Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
10
Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
11
Sprinkle with demerara sugar and cinnamon.
demerara sugar (Note 3)1 tsp
12
Bake for ⏱️ 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
13
Rest to thicken sauce: Rest for ⏱️ 20 minutes to allow syrup to thicken - it will still be perfectly warm for serving.
14
Serve with a dollop of ice cream or whipped cream!
Ice cream (or whipped cream)
Nutrition Facts
calories
465 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
5 g
sugar Content
51 g
sodium Content
299 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
40 mg
carbohydrate Content
79 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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