Here’s a recipe for Peach Cobbler with a fluffy topping that’s perfect for summer desserts. The topping combines elements of crumble, scone, and dumpling, providing a delicious contrast to the sweet, juicy peaches.
- Ingredients:
For the Filling:
- 8 peaches, stones removed and thickly sliced or diced into large pieces
- 1 tbsp cornflour (cornstarch)
- 3 tbsp soft light brown or light muscovado sugar
- 1 lemon, zest and juice
- Icing sugar, for dusting
- Vanilla ice cream or cream, to serve
For the Topping:
- 225g (8oz) plain flour
- 100g (3½oz) caster sugar
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- Pinch of salt
- 85g (3oz) cold butter, diced, plus extra for greasing
- 150ml (5fl oz) full-fat milk
- 1½ tsp vanilla bean paste (or vanilla extract)
- Method:
Preheat the Oven:
Preheat your oven to 200°C (180°C fan) / Gas 6.
Prepare the Filling:
Grease a 30x21cm (12x8in) baking dish.
Place the sliced peaches in the dish.
In a small bowl, mix the cornflour, brown sugar, and lemon zest. Sprinkle this mixture over the peaches and toss together. Drizzle with lemon juice.
Make the Topping:
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
Add the cold butter and rub in with your fingertips until the mixture resembles coarse crumbs (or use a food processor).
Reserve 1 tablespoon of milk. Mix the remaining milk with the vanilla bean paste.
Drizzle the milk mixture over the flour mixture and briefly mix with a knife or spoon until it forms a soft, scone-like dough.
Assemble and Bake:
Spoon 8 heaping dollops of the topping over the peaches in the baking dish.
Brush the topping with the reserved milk.
Bake for 30–35 minutes until the peaches are bubbling and the topping is golden and crisp.
Serve:
Dust with icing sugar and serve warm with vanilla ice cream or cream.
Enjoy your delicious peach cobbler!
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