Back to Sweet
save recipe
Peach + Plum Cobbler baking
Sweet

Peach + Plum Cobbler

baking · biscuit · books · british novels · classic novels

I’ve been partial to crumbles my whole life, particular crunchy ones speckled with oats. But the past few weeks have me engrossed in a bunch of romance novels all, mysteriously, involving bakeries, handsome men and beautiful food scenarios – ahem! In one of them, and I forget which (there’ve been so many), the young protagonist pours her energies into whipping up a perfect peach cobbler for her bakery… and a perfectly gorgeous and dashing man is blown away with just one bite and subsequently falls in love with her.

Who knew the powers of a cobbler?

Well, it got me craving a peach cobbler, and I decided to make one, just for myself, as I’ve no interest in feeding any man – I don’t like sharing dessert.

The cobbler topping is an in between of a British scone, American biscuit and a muffin. I like to grate the butter into the flour mixture – it’s a very old fashioned American way, and also a lot of fun and easier. The addition of milk may make you nervous of the loose batter, but fret not, they will bake nicely and rise just enough. I add some extra sprinkling of sugar on top for some crunch.

For this recipe, my talented darling cousin Amar helped with a video tutorial – I hope you enjoy 🙂 

Video Credits: Amar Ambani

The Recipe
Serves 2

Ingredients

  • Filling:
  • 2 cups sliced peaches and plums
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 vanilla pod
  • 1/2 tsp cinnamon
  • 1 cup flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp castor sugar
  • 5 tbsp butter, cold
  • 3/4 cup milk, room temperature
  • granulated sugar

Instructions

  • Place the peaches with water, sugar, vanilla and cinnamon in a pan.
  • Poach the filling on a stove at medium heat for 10-15 minutes, stirring occasionally.
  • Set aside.
  • Heat the oven to 180°C.
  • Whisk the flour, sugar, salt and baking powder together.
  • Rub the butter into the flour mixture and combine.
  • Pour the milk into the mixture and mix with your hands. The mixture can be slightly lumpy, and that’s fine – as long as there is no dry flour remaining.
  • Grease the baking dish with some butter.
  • Place the fruits into the dish with the liquid.
  • Pour the topping batter over the fruits.
  • Sprinkle granulated sugar on top.
  • Bake for 20-25 minutes, until the filling is bubbling below and the topping is browned.
  • Serve warm with a scoop of ice cream.

INSTRUCTIONS

ingredients

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

biscuit blackcurrants
Blackcurrant Cookies
Blackcurrant Cookies
biscuit blackcurrants
Blackcurrant Cookies

These are similar to a Shrewsbury biscuit with blackcurrants. There was a chain café, the name of which completely passes me, but they had the best little blackcurrant biscuits, individually wrapped that my mother would stock up on, and steal anyone’s she saw. I had a bag of dried blackcurrants left from the Christmas Cake, so this recipe was definitely in the works! The recipe is delightfully easy, and can be baked instantly without a worry of refrigerating the dough – making life easier. You can of course replace the blackcurrants with chopped up cranberries, raisins or other dried fruit, or even chocolate chips – because why not? Recipe Ingredients  ½ cup vegetable oil¾ cup castor sugar1 egg2 tbsp vanilla essence1 tsp lemon zest1 ½ cups flour½ tsp baking soda¼ tsp corn starch¼ tsp salt¾ cup dried black currants Recipe Instructions Cream the oil with sugarThen add the egg, lemon zest and vanilla and whisk wellThen gently fold in the dry ingredients, followed by dried blackcurrants to make a doughYou do not need to refrigerate the doughBake small cookies at 180C for 9-10 minutes, allowing to cool completely

View Recipe

Blackcurrant Cookies

These are similar to a Shrewsbury biscuit with blackcurrants. There was a chain café, the name of...

baking biscuit
Sugar Cookies
Sugar Cookies
baking biscuit
Sugar Cookies

Every cookie is a sugar cookie. A cookie without sugar is a cracker. Gary Gulman Ever wanted just a small sweet bite to go with your hot tea, or a post meal pick-me-up? This is the answer right here. These tiny biscuits melt instantly in your mouth and have just a slight crispness to them. The dough is alarmingly easy, and can be made in a jiffy. You can make this dough ahead of time, and the only part requiring patience is the chilling period. But this stage is integral for a well-shaped and cooked cookie. This is all to do with the content of butter. The softer the butter is in the dough, there are more chances of the cookie spreading and losing its shape. A warning, this dough is pillow-y soft, and you will want to jump right into it! However, rolling the dough can be tough due to this softness, and requires quite a bit of flour to handle, but the end result is amazing. I prefer rolling the dough between two butter papers for ease. I used a small ravioli cutter to bring even shaped cookies and frosted with some of the strawberry frosting I had leftover from the Eggless Chocolate Cake. You can use some melted chocolate even and garnish with some caramelised ginger, coconut flakes, or sprinkles. The frosting part can be done with kids as a fun activity. [yumprint-recipe id=’80’] The Recipe Serves Yields: 32 mini biscuits | Prep time: 90 mins | Cook Time: 10 mins Ingredients 1 ¼ cup flour ½ cup butter at room temperature ¼ cup caster sugar ¼ tsp salt ¼ tsp baking powder 1 tbsp milk ½ tsp vanilla Frosting options: Melted chocolate, icing, butter cream frosting, sprinkles, coconut flakes, almond flakes, caramelised ginger, lemon zest Instructions Cream the butter and sugar until light and fluffy. In a separate bowl, sift the dry ingredients together. In two increments, add the flour mix into the butter mixture, making sure to scrape of the sides. Add in the milk and vanilla and form dough. This dough will be soft. Create a thick flat disc and wrap in cling film and refrigerate for at least an hour. Then roll out the dough on a floured surface to desired thickness. If the dough sticks too much, roll the dough between two butter papers. Cut out desired shapes and place on a lined baking tray. (You can dip the cookie cutter in flour if it’s too sticky) Refrigerate this tray in the freezer for 5 to 10 minutes. Bake in a preheated oven of 180°C for 10 minutes. Let the biscuits cool completely on a rack before frosting. Store in an airtight container for a week.

View Recipe

Sugar Cookies

Every cookie is a sugar cookie. A cookie without sugar is a cracker. Gary Gulman Ever wanted ju...

baking cake
CHOCOLATE POUND CAKE WITH GANACHE
CHOCOLATE POUND CAKE WITH GANACHE
baking cake
CHOCOLATE POUND CAKE WITH GANACHE

A traditional European pound cake used a pound of butter, sugar, eggs and flour each and hence weighed four pounds. Later on bakers toyed with flavours, changed up the measurements and played with various frostings. The base recipe of a pound cake works as a great platform to develop your own special cake recipe, and it takes a few delicious trial and errors – which I am sure nobody around would terribly mind! The highlight of this cake is the rich and decadent dark chocolate ganache, which completely lifts the pound cake to another level. The ganache is poured over the cake within its tin, and set in the fridge for a few hours. My pictures don’t do justice to this cake, (I was busy licking the ganache off my fingers!) but I can assure you that it will be very easy to devour half this cake on your own, with a cup of strong coffee! By the way, if you don’t want the thick ganache (although I can’t imagine why), you can dust over some icing sugar or drizzle a simple vanilla or chocolate glaze. NOTE: Do not overbeat the batter. Make sure to grease and line your tin and leave the liner hanging on the edges for easy handling. Cake tin: medium loaf tin   The Recipe Serves 8 Ingredients 1/2 cup Butter, soft 3/4 cup Caster sugar 2 Eggs, room temperature 1 tsp Vanilla extract 1 1/2 tbsp Coffee, room temperature 1/4 cup Yogurt 1/4 cup Milk 1 cup Flour 1/2 cup Cocoa powder, unsweetened 1/2 tsp Baking soda 1/2 tsp Salt 200ml Cream 120g Dark chocolate Instructions Preheat the oven to 180°C. Grease and line the pound cake tin, leaving the edges to hang long. In a bowl sift the flour, cocoa powder, salt and baking powder together. Whisk the milk and yogurt in another bowl. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla and espresso and whisk. Alternate four times in adding the flour mixture and the yogurt mixture to the butter mix. Do NOT overbeat. Pour the batter into the prepared tin and bake for 25 to 30 minutes in the oven. Allow the cake to cool completely before pouring the ganache. Heat the cream on low heat and bring to a simmer. Remove the cream from the heat and stir in the chocolate to melt. Pour over the cooled cake within its tin. Place the tin in the fridge for about 2 hours to let the ganache set. To serve, pull out the cake from the tin by the hanging butter paper. Slice and serve.

View Recipe

CHOCOLATE POUND CAKE WITH GANACHE

A traditional European pound cake used a pound of butter, sugar, eggs and flour each and hence...

kitchen therapy cookbook club

Sign up to join the club

ROOTED IN WELLNESS

NON-FUSSY COOKING

ALWAYS TESTED RECIPES

EGGLESS FRIENDLY

STRAIGHT FROM THE HEART

BALANCE OVER PERFECTION