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Peach Cobbler

Peach Cobbler

This Peach Cobbler recipe features juicy peaches and a crumbly topping, perfect for warm summer days.
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Prep Time 20 minutes
Cook Time 30 minutes
Macerating & resting 1 hour
Total Time 1 hour 50 minutes
Course Sweet Baking
Cuisine American, Southern
Servings 6 servings
Calories 465 kcal

Equipment

  • large bowl
  • colander
  • baking pan
  • whisk
  • rubber spatula
  • oven

Ingredients
  

Peach Mixture

  • 1.5 kg yellow peaches peeled, stone removed, cut into eight wedges
  • ¼ cup caster sugar
  • 1 teaspoon cornflour
  • 1 tablespoon lemon juice plus more as desired
  • ⅛ teaspoon salt

Cobbler Topping

  • 1 ¼ cups flour plain/all purpose
  • ⅓ cup caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda (or extra 1 ½ teaspoon baking powder)
  • ¼ teaspoon salt
  • 85 g unsalted butter
  • ½ cup plain yoghurt (or sour cream), full fat

Topping

  • 1 teaspoon demerara sugar
  • ½ teaspoon cinnamon powder

Serving

  • 1 Ice cream or whipped cream

Instructions
 

Macerating Peaches

  • Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate.
  • Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
  • Drain in a colander, saving the juices.

Making Syrup

  • Measure out ¼ cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tablespoon of the lemon juice to the peach juice. Mix well.
  • Pour peaches into the syrup, toss to coat.
  • Taste - it should be a bit tart, slightly sweet, but not overly sweet. Adjust with more lemon or sugar to taste.

Baking the Cobbler

  • Pour the peaches and juice into a medium glass or ceramic baking pan. Bake for 12 minutes at 210°C.
  • Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in until it resembles breadcrumbs.
  • Add yoghurt and gently mix through until a dough is formed.
  • Crumble lumps of the topping across the surface of the peaches.
  • Sprinkle with demerara sugar and cinnamon.
  • Bake for 20 minutes, until the topping is golden.
  • Rest for 20 minutes to allow syrup to thicken.
  • Serve with a dollop of ice cream or whipped cream.

Notes

Other fruits like nectarines and plums can also be used. Canned peaches can bypass the macerating step.

Nutrition

Serving: 1servingCalories: 465kcalCarbohydrates: 79gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 299mgPotassium: 731mgFiber: 5gSugar: 51gVitamin A: 1428IUVitamin C: 21mgCalcium: 94mgIron: 2mg
Keyword baking, dessert, fruit dessert, peach cobbler, peach pudding, summer dessert
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