15 August, 2013

RECIPE - Peach Cobbler

My haul at this Sundays boot fair was a bit disappointing. Just a bundt tin for 50p was all I could seem to find. However on the way out we stumbled across a fruit and veg seller offering a whole crate of peaches for £3.99. This type of peach is referred to as quite a few different names and I'm not actually sure which is correct. I tend them to call them 'flat peaches' or my personal favourite 'holiday peaches' as they really remind me of cheap holidays in France.

Next came ideas of what to make with our stash. The idea of a crumble was thrown about a bit. Then a take on a tarte tatin was mentioned. However we decided on a cobbler. Having never made a cobbler before, a quick google of a recipe was needed and we were in Sainos quicker than you can say 'Have you swiped your nectar card?'

The premise of a cobbler is similar to a crumble and just as delicious. Stewed fruit but with a biscuit style top rather than a crumble mix.


2 - 2.3 kg firm ripe peaches
juice of 1/2 lemon
100g granulated white sugar
3 tbsp cornstarch
1/2 tsp ground cinnamon

For the biscuits:
175 g plain flour
57g cold unsalted butter, cut into pieces
50g granulated white sugar
1 1/2 tsp baking powder
1/4 tsp salt
120 ml milk or cream (I used milk)


- Preheat oven to 190oc

- Dip the peaches into a large pot of boiling water for about 30 - 60 seconds, depending on the ripeness of the peaches.

- Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should now slip easily off the peaches.  

- Cut the peaches in half, remove the stones, and cut the fruit into thick wedges. Place the wedges in a large bowl and toss with the lemon juice to stop discolouration.

- In a small bowl, stir together the sugar, cornstarch, and ground cinnamon. Sprinkle this mixture over the fruit and toss gently to combine. Transfer to a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) oven proof baking dish. Place the baking dish on a larger baking sheet to catch any drips.

- To make the biscuits, whisk together the flour, sugar, baking powder & salt. Blend in the butter with a pastry blender or with your fingers. The mixture should look like course crumbs.

- Add the milk and stir until combined. Do not over mix.

- Knead dough gently on a lightly floured surface. Roll out the dough and using a cookie cutter cut out your biscuit tops.

- Gently place on top of fruit and brush with a little milk.

- Bake for 30-40 mins until the biscuits are golden brown and the fruit is bubbling.

- Remove from oven and cool slightly before serving.

- Serve with a dollop of creme fraiche or ice cream.


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