Peach Cobbler
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Spoonfuls of soft batter sit on sliced peaches with gaps between them, and the fruit juice bubbles up through those gaps as it bakes.
Read more
The topping is mixed only until the flour disappears, which keeps it tender instead of heavy.
Ingredients
Instructions
- 1
Preheat the oven to 180C.
Slice 500 g peaches into pieces that are not too thin, then toss them with part of the sugar and 1 tablespoon lemon juice. Let them stand for 5 minutes to draw out juices.
- 2
Once the peaches release juice, taste them.
If they are tart, add 1 extra tablespoon sugar. Spread the fruit evenly in the baking dish, keeping the edges level so the batter can bake evenly.
- 3
In a bowl, mix 160 g cake flour, 1 teaspoon baking powder, and the remaining sugar.
Break up visible lumps with your fingertips or a spatula so the topping rises evenly instead of forming dry pockets.
- 4
Add 120 ml milk and 70 g melted unsalted butter, then mix gently.
Stop as soon as no dry flour remains, because overmixing makes the biscuit topping tough instead of tender and moist.
- 5
Drop spoonfuls of batter over the peaches, leaving small gaps between them.
Those gaps let the peach juices bubble up, helping the topping bake through instead of becoming soggy underneath.
- 6
Bake for 35-40 minutes, until the top is golden and peach juices are bubbling around the edges.
Let the cobbler cool for 10 minutes so the hot fruit layer settles, then spoon it into portions.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)
cake flour, baking powder
Cornbread
cake flour, baking powder
Yuja Madeleines
cake flour, baking powder