Peach Cobbler

Method

1. 1

   Heat the oven

   Preheat the oven to 190°C conventional or 170°C fan.

2. 2

   Prepare the peaches

   Toss the stoned, sliced peaches with 100 g caster sugar, lemon juice, cinnamon and cornflour in a 20 cm square baking dish.

3. 3

   Mix the dry ingredients

   Stir the flour, remaining 50 g caster sugar, baking powder and salt together in a bowl.

4. 4

   Rub in the butter

   Rub the cold butter into the flour mixture with your fingertips for 2 to 3 minutes, until it looks like coarse crumbs.

5. 5

   Make the topping

   Stir the milk and vanilla into the flour mixture just until a soft dough comes together.

6. 6

   Top the peaches

   Spoon rough mounds of dough over the peaches, leaving small gaps between them.

7. 7

   Add the sugar topping

   Sprinkle the demerara sugar over the dough.

8. 8

   Bake the cobbler

   Bake at 190°C conventional or 170°C fan for 35 to 40 minutes, until the topping is golden and cooked through and peach juices bubble at the edges.

9. 9

   Rest the cobbler

   Leave it at room temperature for 15 minutes, until the bubbling settles and the juices thicken slightly.

10. 10

    Serve

    Serve warm.

Tips

• Keep the butter cold for a crumbly topping.
• Leave small gaps between the dough mounds so some peach juices can bubble through.

Swaps

• Use thawed, well-drained frozen peach slices instead of fresh peaches.
• Ground nutmeg can replace the cinnamon.

Storing

Cover and refrigerate leftovers for up to 3 days. Reheat at 160°C in the oven until warmed through.