Desserts
American
AmericanPeach Cobbler
A warm American-style baked pudding of sweet peaches under a soft scone topping. The basic tier leans on tinned peaches and a quick batter, while the ultimate roasts fresh peaches with bourbon and a buttermilk biscuit crust.
Vegetarian
Budget version
Tinned peaches under an easy all-in-one sponge batter.
Per serving£0.48
Total cost£2.90
Time45 min
Ingredients for 6
- Fruit
- 820 g tinned peach slices in juice , drained
- 1 tbsp cornflour
- Topping
- 150 g self-raising flour
- 100 g caster sugar
- 80 g block margarine , melted
- 100 ml milk
- 1 tsp ground cinnamon
Method
- Toss the drained peaches with the cornflour and tip into a buttered baking dish.
- Mix the flour, sugar and cinnamon, then stir in the melted margarine and milk to a thick batter.
- Spoon the batter roughly over the peaches, leaving some gaps for the fruit to bubble through.
- Bake at 180C for 30-35 minutes until the top is golden and set.
- Rest for 10 minutes, then serve warm.
Equipment
- baking dish
- mixing bowl
The three ways, side by side
Budget
Tinned peaches under an easy all-in-one sponge batter.
Better
Frozen peaches with lemon and a rubbed-in buttery scone cobbler.
Ultimate
Roasted fresh peaches with bourbon and vanilla under a buttermilk biscuit crust.
