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Peach + Plum Cobbler

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Ingredients

Adjust Servings:
Filling:
2 cups sliced peaches and plums
1/2 cup water
1/2 cup sugar
1/4 vanilla pod
1/2 tsp cinnamon
Topping:
1 cup flour
1/2 tbsp baking powder
1/2 tsp salt
1 tbsp castor sugar
5 tbsp butter, cold
3/4 cup milk, room temperature
granulated sugar

Peach + Plum Cobbler

  • Serves 2
  • Easy

Ingredients

  • Topping:

Directions

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I’ve been partial to crumbles my whole life, particular crunchy ones speckled with oats. But the past few weeks have me engrossed in a bunch of romance novels all, mysteriously, involving bakeries, handsome men and beautiful food scenarios – ahem! In one of them, and I forget which (there’ve been so many), the young protagonist pours her energies into whipping up a perfect peach cobbler for her bakery… and a perfectly gorgeous and dashing man is blown away with just one bite and subsequently falls in love with her.

Who knew the powers of a cobbler?

Well, it got me craving a peach cobbler, and I decided to make one, just for myself, as I’ve no interest in feeding any man – I don’t like sharing dessert.

The cobbler topping is an in between of a British scone, American biscuit and a muffin. I like to grate the butter into the flour mixture – it’s a very old fashioned American way, and also a lot of fun and easier. The addition of milk may make you nervous of the loose batter, but fret not, they will bake nicely and rise just enough. I add some extra sprinkling of sugar on top for some crunch.

For this recipe, my talented darling cousin Amar helped with a video tutorial – I hope you enjoy 🙂 

Video Credits: Amar Ambani

Steps

1
Done

Filling

Place the peaches with water, sugar, vanilla and cinnamon in a pan.
Poach the filling on a stove at medium heat for 10-15 minutes, stirring occasionally.
Set aside.

2
Done

Topping

Heat the oven to 180°C.
Whisk the flour, sugar, salt and baking powder together.
Rub the butter into the flour mixture and combine.
Pour the milk into the mixture and mix with your hands. The mixture can be slightly lumpy, and that’s fine – as long as there is no dry flour remaining.

3
Done

Assemble

Grease the baking dish with some butter.
Place the fruits into the dish with the liquid.
Pour the topping batter over the fruits.
Sprinkle granulated sugar on top.
Bake for 20-25 minutes, until the filling is bubbling below and the topping is browned.
Serve warm with a scoop of ice cream.

Kamini Patel

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Spiced Orange Cake with Caramel
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Vanilla Cupcake
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Spiced Orange Cake with Caramel

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