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
Better version
Frozen peaches with lemon and a rubbed-in buttery scone cobbler.
Per serving£0.85
Total cost£5.10
Time1 hr
Ingredients for 6
- Fruit
- 600 g frozen peach slices , thawed
- 60 g light brown sugar
- 1 tbsp cornflour
- 1 lemon , juiced
- Topping
- 200 g plain flour
- 2 tsp baking powder
- 90 g unsalted butter , cold and cubed
- 70 g caster sugar
- 120 ml whole milk
- 1 tbsp demerara sugar , to sprinkle
Method
- Toss the peaches with the brown sugar, cornflour and lemon juice and spread in a baking dish.
- Rub the cold butter into the flour, baking powder and caster sugar until it looks like breadcrumbs.
- Stir in the milk to form a soft, sticky dough and spoon clumps over the fruit.
- Sprinkle with demerara sugar for crunch.
- Bake at 190C for 35-40 minutes until the topping is risen and golden and the fruit bubbles at the edges.
- Cool for 15 minutes and serve warm with custard.
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.
