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
- 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.