Description
This Peach Cobbler recipe features ripe, juicy yellow peaches macerated with sugar and lemon juice, baked under a tender, buttery biscuit-like topping. The peaches are parbaked with a flavorful syrup, then covered with a cinnamon-sprinkled batter before the final bake, resulting in a comforting and sweet dessert perfect for warm weather or any occasion.
Ingredients
Scale
Peach Filling
- 1.5kg / 3lb (8) yellow peaches, peeled, stone removed, cut into eight wedges
- 1/4 cup caster / superfine sugar
- 1 tsp cornflour / cornstarch
- 1 tbsp lemon juice (plus more as desired)
- 1/8 tsp salt
Batter Topping
- 1 1/4 cups plain/all purpose flour
- 1/3 cup caster / superfine sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (or extra 1 1/2 tsp baking powder)
- 1/4 tsp salt
- 85g / 6 tbsp unsalted butter
- 1/2 cup plain yoghurt or sour cream, full fat
- 1 tsp demerara sugar
- 1/2 tsp cinnamon powder
Serving
- Ice cream or whipped cream (optional)
Instructions
- Macerate Peaches: In a large bowl, combine the peeled and sliced peaches with 1/4 cup caster sugar. Toss to coat evenly, then leave the mixture to macerate for about 40 minutes. This will help the peaches release their juices and become sweet and soft.
- Preheat Oven: About halfway through the maceration time, preheat your oven to 210°C/410°F (200°C fan) to ensure it’s ready for baking the peaches.
- Drain Peaches: Once macerated, strain the peaches in a colander and save the juices for making the syrup base.
- Make Syrup: Measure out 1/4 cup (65ml) of the peach juice and place it in a large bowl. Stir in 1 tsp cornflour, 1/8 tsp salt, and 1 tbsp lemon juice until well mixed. This syrup will thicken and flavor the peaches as they bake.
- Toss Peaches in Syrup: Return the drained peaches to the syrup mixture and gently coat them. Taste the mixture for balance; it should be slightly tart and a hint sweet. Add more lemon juice or sugar to your preference.
- Parbake Peaches: Transfer the peaches and syrup into a medium-sized glass or ceramic baking dish approximately 28 x 18 cm (11 x 7 inches). Bake in the preheated oven for 12 minutes to soften the peaches further and start the cooking process.
- Prepare Batter Topping: While peaches parbake, mix the dry ingredients for the batter — 1 1/4 cups flour, 1/3 cup caster sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt — in a bowl. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Stir in the yoghurt until just combined.
- Top Peaches with Batter: After parbaking, remove the peaches from the oven and evenly spoon the batter mixture over the top. Sprinkle the batter with 1 tsp demerara sugar and 1/2 tsp cinnamon powder for added crunch and warmth of flavor.
- Bake Cobbler: Return the dish to the oven and bake for an additional 18-20 minutes, or until the topping is golden brown and cooked through, and the peach filling is bubbly around the edges.
- Serve: Allow the cobbler to cool slightly before serving. It is delicious warm, topped with ice cream or whipped cream if desired, enhancing the creamy texture and flavor contrast.
Notes
- Note 1: Use ripe and juicy peaches for the best flavor and texture. You can substitute with frozen peaches, thawed, if fresh are not available.
- Note 2: Using a glass or ceramic baking dish helps distribute heat evenly and allows you to monitor the baking progress visually.
- Note 3: Demerara sugar adds a nice crunchy texture and mild molasses flavor to the topping.
