Peach Cobbler - Seasonal Recipe
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Peach Cobbler
Cobbler is an American dish born of necessity — early settlers without proper ovens improvised with biscuit-topped fruit, the "cobbled together" appearance giving the dessert its name.
Ingredients
- 1.2 kg (1.1kg (2.5 lbs)) ripe peaches, peeled, pitted, sliced (about 8 medium)
- 3 tbsp sugar
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 190g (1½ cups) all-purpose flour
- 100g (½ cup) sugar, plus 2 tbsp for sprinkling
- 1½ tsp baking powder
- ¼ tsp salt
- 115g (½ cup) cold butter, cubed
- 125ml (½ cup) whole milk
- 1 tsp vanilla extract
Method
- Preheating — Preheat oven to 190°C (375°F). Toss peaches with sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Pour into a buttered 23×33cm (9×13 in) baking dish.
- Making — Make topping: whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla just until a shaggy dough forms.
- Step 3 — Drop dough in rough spoonfuls over peaches, leaving gaps for steam to escape. Sprinkle with 2 tbsp sugar.
- Baking — Bake 35–45 minutes until topping is golden and juices are bubbling at edges.
- Resting — Rest 15 minutes. Serve warm with vanilla ice cream.