This classic US dessert hails from the Southern states. It consists of sweet peaches enveloped in a light, cakey, buttery, batter – think Toad in the Hole, but instead of sausage being surrounded in batter it’s peaches surrounded in batter, and baked until the batter is golden. Apple crumble had always been my go-to easy dessert, however this is a wonderful alternative. It can be served warm with custard for a nice winter dessert. Alternatively it can be served with ice cream. With spring on the way, and the progression of a somewhat promising route out of this pandemic, this change-up in our dessert routine has also helped to fill me with a sense of optimism.
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(see below for full list of ingredients)
- Peaches: I use two tins of peach slices. I prefer the peaches in natural juice as opposed to in syrup, but that’s just my personal choice.
- Butter: Adds a richness to the batter.
- Baking Powder: This ingredient, combined with the hot butter causes the batter to rise around the peaches.
How To Make Peach Cobbler
Step One: Pre-heat your oven to 160 °C fan (180 °C conventional/ 350 °F/ Gas Mark 4).
Step Two: Spread 95 g unsalted butter out on the base of a 23 cm x 33 cm (9″ x 13″) cake pan. Place it in the oven for around 5 minutes until the butter has melted. I use my 9″ x 13″ Circulon Cake Pan.
Step Three: In the meantime, add two 400 g tins of peach slices drained to a large bowl. Mix in 1/4 tsp cinnamon, 1 tsp vanilla essence and the 2 tbsp sugar. Set aside.
Step Four: In another bowl add in 150 g flour, 95 g caster sugar, 1 tsp baking powder and a pinch of salt and mix well. Whisk in 150 ml whole milk until a smooth batter is formed.
Step Five: Remove the cake pan from the oven and pour the batter over the butter. Use a spoon to spread the batter out, but do not mix the butter and the batter together.
Step Six: Arrange the peaches on top of the batter.
Step Seven: Place the cake pan back into the oven. Bake for 50 – 60 minutes until the batter has risen and is golden brown in colour.
How To Serve Peach Cobbler
- This dessert can be served either warm or cold, with custard, ice cream or whipped cream.
Tips for Making Peach Cobbler
- Bake on a low heat, but for a longer time. The idea is to cook the peaches so that they are nice and tender, as well as to brown and crisp up the batter.
Peach Cobbler Recipe
50 – 60 minutes
- 95 g unsalted butter cubed
- 2x 400 g tinned peaches drained
- 1/4 tsp ground cinnamon
- 1 tsp vanilla essence
- 2 tbsp caster sugar.
- 150 g plain flour
- 95 g caster sugar
- 1 tsp baking powder
- pinch salt
- 150 ml whole milk
- Pre-heat oven to 160 °C fan (180 °C conventional/ 350 °F/ Gas Mark 4).
- Spread the butter out on the base of a 23 cm x 33 cm (9″ x 13″) cake pan. Place it in the oven for around 5 minutes until the butter has melted. I use my 9″ x 13″ Circulon Cake Pan.
- In the meantime, add the peaches to a large bowl. Mix in the cinnamon, vanilla essence and the 2 tablespoons of sugar. Set aside.
- In another bowl add in the flour, additional caster sugar, baking powder and salt and mix well. Whisk in the milk until a smooth batter is formed.
- Remove the cake pan from the oven and pour the batter over the butter. Use a spoon to spread the batter out, but do not mix the butter and the batter together.
- Arrange the peaches on top of the batter.
- Place the cake pan back into the oven. Bake for 50 – 60 minutes until the batter has risen and is golden brown in colour.
- Serve warm with ice cream.