I’d never tried peach cobbler before we visited Savannah, Georgia back in the Summer. It turns out that I’d really been missing out. It’s absolutely scrumptious. The fruit layer is wonderfully jammy and spicier than I thought it would be whilst the topping is light and fluffy, quite unlike the crumbles that I’d assumed it would resemble.
Cobbler could well be my new favourite cold weather comfort dessert. A duvet in a bowl if you will. I think it’s safe to expect more cobbler recipes to grace these pages in the chilly months to come.
enough peaches to fill your baking dish (I used 8)
1 tbsp white sugar
2 tbsp brown sugar
1/4 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla paste
2 tsp cornflour
150g plain flour
1 tsp baking powder
pinch of salt
70g butter (cold and cubed)
6 (ish) tbsp cold milk
Pre-heat the oven to 220°c . Slice the peaches, you can peel them too if you want but I never bother, really who has time for that? Toss them with the spices, sugars, vanilla paste and cornflour and place them in a deep oven-proof dish. Bake the filling mixture for ten minutes to give it a head start on the topping so that it is thick and jammy when the cobbler is finished.
Whilst the filling is baking you can make the topping. It’s very similar to making scones (http://colonialcravings.wordpress.com/2013/07/09/scones/) although the actual mixture should be softer with more of a dropping consistency.
Sift together the flour and baking powder and stir in the sugar and salt with a fork. Lightly rub the cold butter into the flour mix with your fingertips. Use the milk (6 tbsp or thereabouts, you may need a bit more or a bit less) to bring the mixture together to form a very soft sticky dough.
Drop spoonfuls of this mixture onto the prepared peach filling and sprinkle on a little extra sugar and cinnamon if you like. Bake for 30 minutes, the cobbler topping should be puffed up and golden with a crunchy crust. It’s totally irresistible, and even better served warm with vanilla ice cream.