Peach + Plum Cobbler

Peach + Plum Cobbler

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


  • 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


  • 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.

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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.