Peach Cobbler
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Macerating & resting
1 hr
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Servings
5 - 6 people
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Calories
465 kcal
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Course
Baked Goods
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Cuisine
American
Peach Cobbler
Description
The recipe begins by tossing peeled and wedged peaches with sugar and allowing them to macerate for 40 minutes, which brings out their natural juices. After preheating the oven, the peaches are drained to preserve the juice, which is then combined with cornstarch, salt, and lemon juice to form a syrup coating the fruit. This mixture is parbaked briefly to start softening the peaches.
The cobbler topping consists of flour, caster sugar, baking powder and soda, salt, butter rubbed in, and plain yogurt to bind. This mixture is spread over the hot fruit and baked until golden and set. Finishing with demerara sugar and cinnamon on top adds a slight crunch and aromatic spice.
Peach cobbler can be served warm with ice cream or whipped cream. The recipe notes suggest that other stone fruits like nectarines or plums can be used if ripe and juicy. For canned peaches, the maceration step is skipped, and can juices are used for syrup.
Ingredients
- 1.5kg / 3lb peach ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1, yellow, quantity 8
- 1/4 cup caster sugar aka superfine sugar
- 1 tsp cornstarch or cornflour
- 1 tbsp lemon juice (plus more as desired)
- 1/8 tsp salt
Cobbler topping:
- 1 1/4 cups flour , plain/all purpose
- 1/3 cup caster sugar aka superfine sugar
- 1 tsp baking powder
- 1/2 tsp baking soda or extra 1 1/2 tsp baking powder, aka bi-carb
- 1/4 tsp salt
- 85g / 6 tbsp butter unsalted
- 1/2 cup PLAIN yogurt or sour cream), full fat
Topping:
- 1 tsp demerara sugar (Note 3)
- 1/2 tsp cinnamon powder
Serving:
- Ice cream or whipped cream
Instructions
- 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.
- Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
- Drain peaches: Drain in a colander, saving the juices.
- 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.
- 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!).
- 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.
Cobbler topping:
- 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).
- 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).
- 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.
- Sprinkle with demerara sugar and cinnamon.
- 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.
- Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken - it will still be perfectly warm for serving.
- Serve with a dollop of ice cream or whipped cream!
Notes
- Ripe and juicy stone fruits like peaches, nectarines, or plums work best for this cobbler.
- For canned peaches, omit macerating and use the can juices to make the syrup.
- A 28 x 18 cm glass or ceramic baking dish provides good fruit depth and topping coverage; glass is preferred to avoid discoloration.
- Demerara sugar adds a crunchy topping but can be substituted with any sugar if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465cal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 299mg | 12% |
| Potassium | 731mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 1428IU | 29% |
| Vitamin C | 21mg | 23% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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