Peach Cobbler
By Groceree
Also known as Southern Peach Cobbler
Sliced ripe peaches baked in their own syrup with cinnamon and a little lemon, under a soft, golden, sugared biscuit topping dropped on in spoonfuls. A Southern summer dessert served warm with vanilla ice cream.
Last updated
- Servings
- 8 servings
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 20 min
Ingredients
Peaches
peaches1.2 kg
light brown sugar80 g
cornflour2 tbsp
ground cinnamon1 tsp
lemons½
vanilla extract1 tsp
Biscuit topping
plain flour200 g
caster sugar50 g
baking powder2 tsp
salt½ tsp
butter90 g
buttermilk150 ml- ground cinnamon½ tsp
vanilla ice cream (optional)1 tub
Instructions
Peaches
- 01
Heat the oven to 190°C.
- 02
Halve, stone and slice the , peeling them first if the skins are thick. Toss the slices with the , the , the teaspoon of , the juice of the half and the , and spread in a 23 x 33 cm baking dish.
Topping and baking
- 03
Cut the cold into cubes and rub it into the , 35 g of the , the and , then stir in the to a soft, sticky dough.
- 04
Drop spoonfuls of the dough over the , leaving gaps for the juice to bubble through.
- 05
Sprinkle with the remaining 15 g of and the half teaspoon of .
- 06
Bake for 40 to 45 minutes until the topping is golden and the fruit bubbling.
- 07
Cool for 15 minutes and serve warm with the , if using.
Notes
- Leave gaps in the topping so steam escapes and the biscuits bake through.
- Use ripe, fragrant peaches — or tinned peaches, drained, out of season.
- The name probably comes from the cobblestone look of the topping.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 4 g
- Carbs
- 50 g
- Fat
- 10 g
Estimated from the ingredients.
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