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Ingredients
For the filling
- 8 peaches, stones removed and thickly sliced or diced into large pieces
- 1 tbsp cornflour
- 3 tbsp soft light brown or light muscovado sugar
- 1 lemon, zest, and juice
- icing sugar, for dusting
- vanilla ice cream or cream, to serve
For the topping
- 225g/8oz plain flour
- 100g/3½oz caster sugar
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- pinch salt
- 85g/3oz cold butter, diced, plus extra for greasing
- 150ml/5fl oz full-fat milk
- 1½ tsp vanilla bean paste (or vanilla extract)
Method
Before starting this recipe, make sure to preheat the oven to 200C/180C Fan/Gas 6.
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Grease a 21cm baking dish and add the peaches. Mix the cornflour, brown sugar, and lemon zest in a small bowl.
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Sprinkle over the peaches and use your hands to toss them together. Drizzle over the lemon juice.
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To make the topping, place the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir together.
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Add the butter and rub it with your fingertips until no big lumps remain.
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Reserve a tablespoon of the milk then mix the rest with the vanilla paste.
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Drizzle over the flour mixture and briefly mix together with a cutlery or palette knife until the dry ingredients are all damp and resemble a soft, scone-like dough.
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Scoop 8 heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk.
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Bake for 35 minutes and baked through.
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Dust with the icing sugar and serve the cobbler straight from the oven with ice cream or cream.
Banner and Image Credit: BBC
