Recipe

Peach cobbler

Jul 27, 2013 2:00pm
  • 25 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Peach cobbler
  • 8 ripe (900g) peaches, halved, stone removed, sliced
  • 2 tablespoon orange juice
  • 2 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cup self-raising flour
  • 2 tablespoon caster sugar
  • 60 gram cold butter, chopped
  • 1/2 cup cold milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence

Method

Peach cobbler
  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 7-cup ovenproof dish. Toss peach with juice, brown sugar and cinnamon; arrange over base of prepared dish. Bake for 15 minutes or until bubbling and hot.
  • 2
    Meanwhile, sift the flour into a large bowl. Stir in sugar. Rub in butter to make fine crumbs. Make a well in centre; add milk, egg and vanilla essence. Using a round-bladed knife, cut through the mixture until it forms a soft dough, adding 1-2 tablespoons more milk, if needed. Turn out dough onto a lightly floured surface. Knead briefly until smooth.
  • 3
    Shape dough into 12 balls. Place balls over hot fruit mixture. Bake cobbler for 25-30 minutes or until topping is golden.

Notes

You can use the same weight of any stone fruit, or combination of fruit, when it's in-season and cheap. Cobbler is best made just before serving as liquid is absorbed on standing. Serve cobbler with ice-cream or custard.

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