Peach Cobbler

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Lightly butter or line a small baking dish of about 18–20 cm. Peel and slice the peaches into even wedges so they cook at the same rate.

   450 g ripe peaches, peeled and sliced
2. 2

   Make the filling: in a bowl, gently toss the peaches with granulated sugar, light brown sugar, cornstarch, cinnamon, salt, and lemon juice until evenly coated. Tip into the baking dish and dot the butter over the top. The cornstarch will thicken the juices as the fruit bakes.

   450 g ripe peaches, peeled and sliced45 g granulated sugar15 g light brown sugar8 g cornstarch1 g ground cinnamon1 g fine salt10 g lemon juice10 g unsalted butter
3. 3

   Prepare the topping: whisk together the flour, sugar, baking powder, salt, and cinnamon in a second bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces left; those pieces help create a tender, biscuit-like top.

   90 g plain flour20 g granulated sugar5 g baking powder1 g fine salt1 g ground cinnamon35 g cold unsalted butter
4. 4

   Pour in the milk and stir just until no dry flour remains. Do not overmix, or the topping can become tough. Drop spoonfuls of the dough over the peaches, leaving a few gaps for steam to escape and the filling to bubble up.

   60 g milk
5. 5

   Sprinkle the demerara sugar over the topping. Bake for 28–32 minutes, until the topping is golden brown and the peach juices are bubbling thickly around the edges. If the top browns too quickly before the filling bubbles, loosely cover with foil for the final few minutes.

   5 g demerara sugar
6. 6

   Let the cobbler rest for 8 minutes before serving. This short rest helps the filling set slightly so it serves neatly. Spoon warm into bowls and serve as is, or with vanilla ice cream if you like.

Origin & History

Cobbler is a classic American fruit dessert that likely developed in the British American colonies, where settlers adapted steamed puddings and pies to available ingredients and cooking methods. Peach cobbler became especially associated with the American South, where ripe summer peaches are abundant and commonly baked under a simple biscuit or batter topping.