Peach cobbler

Peach cobbler

Peach cobbler recipe

Peach cobbler recipe

Chatting with a friend about a bunch of things led to what we were going to cook on the weekend. I think for both of us it’s the only real time we have to cook for our blogs, and while I was unsure what I was doing, Anna already had hers planned.

She asked if I’d ever made a cobbler. Hmmm, come to think of it I never have.

It was at that point she said that she had a recipe I just had to try. Before I knew it that recipe was sitting in my inbox, and what prompted me to make it as soon as I could were the words “the smell alone is a big enough reason to make it. If it were appropriate to wear this as a scent, I would.”

Now how could I ignore that?

I’ve slightly adapted Anna’s recipe by reducing the amount of sugar and also by using a little almond meal for additional texture. I used white peaches in mine, but to be honest, any kind of stone fruit would be ok. I went with white peaches as the yellow ones at the shops were rock-hard, but next time I make this I’ll be going with the yellow variety as I prefer the flavour.

Peach cobbler recipe

Peach cobbler recipe

Peach cobbler recipe

peach cobbler

serves 6

 

  • 5 ripe peaches
  • 3 tbsp rum, or brandy
  • ⅓ cup sugar
  • ¼ tsp nutmeg
  • 2 tbsp plain flour
  • 1 cup self raising flour
  • pinch of salt
  • 55g (¼ cup) butter
  • 1 egg
  • ¼ cup sugar
  • 3 tbsp milk
  • ¼ tsp vanilla extract
  • 2 tbsp almond meal
  • 1 tbsp raw sugar, to garnish

 

Preheat the oven to 180°C.

Cut the peaches in half, deseed and slice into wedges. Combine the peach slices, rum, 1/3 cup sugar, nutmeg and 2 tbsp flour in a mixing bowl and stir gently to coat. Spoon the mixture into one large baking dish or individual ramekins. Set aside while you make the topping.

Process the flour, salt and butter to resemble crumbs or alternatively rub with your fingers to achieve the same texture.

In a separate bowl beat the egg and sugar until thick and creamy then add the milk and vanilla and beat until incorporated. Fold this into the flour mixture without over-stirring. The batter should be slightly crumbly and not smooth. Roughly drop the batter over the peaches then sprinkle over the 2 tbsp of almond meal. Bake for 30-45 minutes or until golden.

Before serving sprinkle over the raw sugar and serve with cream.

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