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
Contains alcohol
Ultimate version
Roasted fresh peaches with bourbon and vanilla under a buttermilk biscuit crust.
Per serving£1.60
Total cost£9.60
Time1 hr 15 min
Ingredients for 6
- Fruit
- 8 ripe peaches , sliced
- 80 g light muscovado sugar
- 30 ml bourbon
- 1 vanilla pod , seeds scraped
- 1 tbsp cornflour
- Biscuit crust
- 220 g plain flour
- 2 tsp baking powder
- 110 g cold unsalted butter , grated
- 50 g caster sugar
- 150 ml buttermilk
- 1 egg , beaten, to glaze
- 2 tbsp turbinado sugar , to finish
Method
- Roast the sliced peaches with the muscovado, bourbon and vanilla at 200C for 12 minutes to concentrate the flavour, then stir through the cornflour.
- Rub the grated cold butter into the flour, baking powder and sugar, then fold in the buttermilk to a shaggy biscuit dough.
- Pat the dough out and stamp into rounds, arranging them slightly overlapping over the warm fruit.
- Brush the biscuits with beaten egg and scatter with turbinado sugar.
- Bake at 190C for 30-35 minutes until the crust is deep golden and cooked through.
- Rest for 15 minutes so the juices thicken, then serve with creme fraiche.
Equipment
- roasting tin
- baking dish
- box grater
- round cutter
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.
