big appetite for life and food.
Youll love how the syrup is made using peach juices, rather than just a plain sugar syrup.
Peach flavour to the max!
Peach cobbler ready to be baked
Peach Cobbler
Fruit cobbler is a traditional American dessert that pushes everybodys comfort food-lovin buttons.
Peach cobbler especially is a solid favourite, particularly in the Deep South.
I way prefer the latter.
Its kind of crumbly on the outside and fluffy on the inside, wafting with the smell of cinnamon.
):
Peaches As emphasised above, ripe and juicy is the key here!
This recipe will work beautifully as written with other stone fruits, including white peaches, nectarines and plums.
As forcanned peaches(because I do not blame you if you cant wait until summer to try this!
), they will work just fine too.
Just read the recipes notes for how to adjust the recipe to use canned peaches.
Sugar This is tossed with the peach slices to make them sweat so they drip peach juices.
The juices are then used to make the syrup for this Peach Cobbler.
Lemon For a touch of tang that balances the sweetness.
It doesnt make the syrupsour, it just adds freshness.
Salt As with almost everything sweet just a touch of salt brings out the flavours.
Just skip the baking powder and baking soda.
I personally think the combination makes the topping lighter and better than just using one or the other.
Missing from the photo!
Cold cubes of unsalted butter are rubbed into the flour to make the topping dough.
Yogurt Adds wetness into the batter without making it thin.
We want a really thick batter so it can be crumbled across the surface of the cobbler.
Not too much, just 1/3 cup.
Were mainly relying on the natural sweetness from the peaches!
Cinnamon Also for the topping.
The hint of cinnamon here is just divine!
Peach cobbler ready to be baked
Peel and slice peaches Peel then halve the peaches.
This is calledmacerating.If they are ripe and juicy, they should drop plenty of juices!
Drain Drain peaches in a colander set over a bowl.
Peach cobbler fresh out of the oven
1/4 cup peach juice Measure out 1/4 cup of the peach juices and pour it back into the bowl.
If you are short, top it up preferably with peach juice, otherwise with water.
But if you used ripe peaches, you should not have this problem!
Syrup for cobbler Mix the reserved peach juice with cornflour and lemon juice.
Toss peaches in syrup Then add the drained peaches and toss to coat.
It is best not to use a metal pan as it may turn the peaches brown.
Prevent screen from sleeping
Parbake Bake for 12 minutes, then remove from the oven.
While the peaches are in the oven, get started on the topping!
Because thats essentially what it is!
Then rub the cold butter in with your fingers until it resembles breadcrumbs.
Alternatively, use a food processor about 10 x 1 sec pulses.
Mixture after adding butter: This is what it should look like after rubbing the butter in.
Gently fold through yoghurt:Add yoghurt and gently mix through with rubber spatula until dough is formed.
Use a light touch.
Not overworking the batter is essential here so you dont end up with a tough, dry topping!
Top peaches:Crumble big lumps of the topping across the surface.
Dont fully cover the surface or else the syrup wont reduce and thicken.
Sprinklewith demerara sugar and cinnamon.
Bakefor 20 minutes, then remove from oven.
But if you dont have one, just check by breaking the topping open in the middle.
Rest for 20 minutesto allow syrup to thicken.
Dont worry, it will still be perfectly warm for serving.
As with all warm pudding-like desserts, serving with ice cream is absolutely not optional!
Cream is a poor substitute.
Especially when that warm dessert is a Peach Cobbler!
