Classic Southern Peach (Printable Version)
# What You'll Need:
→ For Sprinkling
01 -
38 g white sugar
→ Cobbler Topping
02 -
120 ml hot water
03 -
170 g unsalted butter, nice and cold and chopped
04 -
1 teaspoon salt
05 -
2 teaspoons baking powder
06 -
110 g soft brown sugar
07 -
100 g white sugar
08 -
250 g plain flour
→ Peach Filling
09 -
2 teaspoons cornstarch
10 -
1 teaspoon lemon juice, squeezed fresh
11 -
0.125 teaspoon ground nutmeg
12 -
0.25 teaspoon ground cinnamon
13 -
55 g soft brown sugar
14 -
60 g white sugar
15 -
8 juicy peaches, peeled, pit taken out, sliced thin
# Steps to Follow:
01 -
Let it cool off just a bit, then scoop it up while it's still warm. Ice cream on top? Totally your call.
02 -
Set your baking dish on a sheet so nothing spills out in your oven. Keep an eye out—bake till the top is golden and the middle isn’t doughy, about half an hour.
03 -
Scatter all that 38 grams of white sugar over the whole cobbler so every bite gets crunchy and sweet.
04 -
Take the hot peaches out of the oven. Spoon blobs of your doughy topping over the fruity layer, covering it here and there.
05 -
Grab another roomy bowl. Toss in the flour, both types of sugar, baking powder, and salt. Add in cold butter and squish it in with your hands (or use a pastry tool) until everything’s crumbly. Pour in the boiling water and stir gently—don’t mix too much.
06 -
Dump the peach mix into a 2-litre dish. Bake for 10 minutes right in the middle of your oven.
07 -
Mix up peaches, white and brown sugar, nutmeg, cinnamon, lemon juice, and cornstarch in a big bowl. Toss it so the peaches get coated all over.
08 -
Turn your oven to 220°C for shiny pans, or go with 200°C if you’ve got a dark or glass dish.
# Additional Tips:
01 -
Give it at least 10 minutes to cool off, so your fruity layer thickens up before you dig in.