Peach cobbler
Juicy cinnamon-scented peaches baked under a soft, golden scone topping until the fruit bubbles thickly up around the edges.
Method
- 1
Heat the oven to 190°C and butter the baking dish. Bring a large pan of water to the boil.
- 2
Cut a small cross in the base of each peach and lower them into the boiling water.
- 3
Lift them into the iced water, then slip off the skins.
- 4
Halve the peaches, remove the stones and cut each half into 4 thick wedges.
- 5
Toss the peaches with the sugar, lemon juice, cornflour and cinnamon, then spread them in the dish.
- 6
Bake the fruit on its own so it heats through and starts to release its juice.
- 7
Meanwhile, mix the flour, baking powder, sugar and salt, then rub in the cold butter until it looks like coarse breadcrumbs.
- 8
Stir in the milk with a fork until it just comes together into a soft, sticky dough.
- 9
Drop heaped spoonfuls of the dough over the hot peaches, leaving small gaps between them.
- 10
Scatter the demerara sugar over the topping.
- 11
Bake until the topping is risen and golden and the juices bubble thickly around the edges.
- 12
Leave to settle so the juices thicken, then serve warm.
Notes
- Ripe peaches peel easily. If the skins cling, give them another 30 seconds in the water.
- Out of season, use 2 large cans of peach slices, well drained, and cut the sugar in the filling by half.
- Vanilla ice cream melting into the warm cobbler is the usual way to serve it.
Equipment
2 litre baking dish, Large saucepan, Bowl of iced water, Slotted spoon, Mixing bowls, Fork