Cobblers originated in British American colonies. British people were unable to make suet pudding as they would traditionally because they didn’t have the right ingredients, so instead they would top stewed filling with biscuits, scone batter or dumplings pushed together. Now cobbler is often made sweet with stewed fruit and is a comfort food for many of us. In my recipe, I use tinned peaches as they are a staple in my cupboards which means I can whip up this recipe at any time.
Serves: 5 people
Prep time: 5 minutes
Cook time: 30-40 minutes
Ingredients
125g butter
275g flour
125g white sugar
100ml milk
1 egg
2 tins of peaches
50g light brown sugar
1tsp nutmeg
Method
- Preheat the oven to 180°C.
- Using your fingertips, rub together the butter and flour until you reach the consistency of rough breadcrumbs. Stir through the white sugar.
- Whisk the milk and egg together, then add to the flour mixture.
- Roughly chop one tin of peaches and add to a heatproof dish. Add the other tin of peaches (you don’t need to chop these) along with the sugar and nutmeg. Chopping some of the peaches will give you a juicier end result, while keeping some texture with the ones that remain whole.
- Taking a large spoon, dollop the cobbler topping onto the peaches, and place in the oven for 30-40 minutes, until golden brown.
- Serve with a topping of your preference. I recommend custard or yoghurt.
#Accessibility (image description: image is on a black background; set on a piece of slate we can see a slice of peach cobbler. The topping has the consistency of a dense scone and is golden brown on the top, we can see golden sugar scattered on the topping, underneath there are peaches they are deep orange they look soft but have not lost their structure when cooking. Beside the cobbler a dollop of crème fraiche is reflecting the light. The image is dark but has a warm tone.)