Peach Cobbler
Juicy peaches bake beneath a cinnamon-scented biscuit topping, with peach juices turned into a syrup that coats the fruit.
By Cookin' Kitchen
- Total: 1 hour 50 minutes
- Servings: 5 servings
Recipe
Peach Cobbler
Juicy peaches bake beneath a cinnamon-scented biscuit topping, with peach juices turned into a syrup that coats the fruit.
Cookin' · https://cookin.club/recipes/peach-cobbler
- Prep
- 20 minutes
- Cook
- 30 minutes
- Rest
- 1 hour
- Total
- 1 hour 50 minutes
- Servings
- 5
Ingredients
For 5 servings
Peach filling
Cobbler topping
Topping
To serve
Instructions
Peach filling
Step 1: Put the peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, allowing the peaches to release their juices.
Step 2: Partway through macerating, preheat the oven to 210°C/410°F (200°C fan).
Step 3: Drain the peaches in a colander, saving the juices.
Step 4: Measure 1/4 cup (65 ml) of the peach juice into a large bowl. Add the cornflour, salt and 1 tbsp lemon juice. Mix well.
Step 5: Pour the peaches into the syrup and toss to coat. Taste: it should be a little tart and slightly sweet, but not overly sweet. Add more lemon juice or sugar to suit your taste, as the sweetness of fresh peaches can vary.
Step 6: Pour the peaches and juice into a medium glass or ceramic baking dish. Bake for 12 minutes, then remove from the oven.
Tip: A 28 x 18 cm (11 x 7-inch) oval dish is used for this recipe.
Cobbler topping and assembly
Step 7: Meanwhile, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Alternatively, use a food processor for 10 one-second pulses.
Step 8: Add the yogurt and gently mix with a rubber spatula until a dough forms. Stop when the yogurt is mostly mixed in and a few streaks of flour are still visible; they will disappear when the topping is added.
Tip: Use a light touch and avoid overworking the dough.
Step 9: Crumble lumps of topping over the peaches. Do not cover the surface completely; leave gaps so heat can pass through and the syrup can reduce and thicken.
Step 10: Sprinkle the demerara sugar and cinnamon over the topping.
Step 11: Bake for 20 minutes, then remove from the oven. The cobbler is done when the topping is golden and an instant-read thermometer inserted into its centre reads 95°C/203°F.
Tip: The baking time can vary with the thickness of the biscuit layer. If you do not have a thermometer, check the centre by breaking the topping open.
Step 12: Rest for 20 minutes to let the syrup thicken. The cobbler will still be warm for serving.
Step 13: Serve with a dollop of ice cream or whipped cream.
Notes
Variations and pan notes
Ripe, juicy white peaches, nectarines or plums can be used instead of yellow peaches. For canned peaches, skip macerating and use the can juices for the syrup. The recipe estimates about four to five 400 g cans if they contain 60–70% peach fruit.
A glass baking dish is preferred; metal can react with the peaches and turn them brown. Demerara sugar can be replaced with any sugar.
Nutrition per serving
- Calories
- 465 kcal
- Fat
- 16 g
- Saturated fat
- 9 g
- Carbohydrates
- 79 g
- Sugar
- 51 g
- Fiber
- 5 g
- Protein
- 7 g
- Sodium
- 299 mg
- Cholesterol
- 40 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Juicy peaches bake in a syrup made from their own juices beneath a crumbly, fluffy biscuit topping scented with cinnamon. Serve the warm cobbler with ice cream or whipped cream.
The peach juices make a fruit-forward syrup, while leaving gaps between the topping pieces lets the syrup reduce and thicken as the cobbler bakes.
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