Peach Cobbler
A classic Southern-style dessert featuring sun-ripened peaches enveloped in a golden, crumbly biscuit topping, delicately scented with cinnamon. The syrup is crafted from the fruit’s natural juices, intensifying the peach flavor. Serve warm, paired with a scoop of ice cream or a cloud of whipped cream for the ultimate summer treat.
Ingredients
- 1/4 cup caster superfine sugar
- 1/8 tsp salt
- 1 tsp cornflour cornstarch
- 1.5 kg / 3lb about 8 ripe yellow peaches, peeled, pitted, and sliced into eighths
- 1 tbsp lemon juice plus more to taste
Cobbler Topping
- 1 1/4 cups all-purpose flour
- 1/3 cup caster superfine sugar
- 1/4 tsp salt
- 1/2 tsp baking soda or substitute with an additional 1 1/2 tsp baking powder
- 1 tsp baking powder
- 85 g / 6 tbsp unsalted butter
- 1/2 cup full-fat plain yoghurt or sour cream
Topping
- 1/2 tsp cinnamon powder
- 1 tsp demerara sugar
Serving
- Ice cream or whipped cream
Instructions
- Combine sliced peaches and 1/4 cup sugar in a large mixing bowl, tossing gently. Allow to sit for 40 minutes to draw out the juices.
- While peaches macerate, preheat the oven to 210°C / 410°F (or 200°C fan-forced).
- Once macerated, drain the peaches through a colander, reserving the juice.
- Measure out 1/4 cup of the peach juice and transfer to a large bowl. Add the cornflour, salt, and 1 tbsp lemon juice. Stir thoroughly.
- Return the drained peaches to the bowl with the syrup and toss to coat. Adjust sweetness or acidity with more sugar or lemon juice if needed.
- Transfer the peach mixture to a medium-sized glass or ceramic baking dish (approximately 28 x 18cm or 11 x 7 inches). Bake for 12 minutes, then remove from oven.
- For the topping, whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Incorporate the butter using your fingertips until the texture resembles coarse breadcrumbs.
- Gently fold in the yoghurt using a rubber spatula just until a soft dough forms; some flour streaks may remain.
- Distribute clumps of the dough over the baked peaches, leaving gaps to allow heat circulation for syrup reduction.
- Sprinkle the top with demerara sugar and cinnamon.
- Return to the oven and bake for an additional 20 minutes, or until the topping registers 95°C / 203°F internally and is golden brown.
- Allow the cobbler to rest for 20 minutes so the syrup can thicken.
- Serve warm, accompanied by a generous scoop of ice cream or whipped cream.
Notes
Other stone fruits like white peaches, nectarines, or plums can be used—ensure they are ripe and juicy. For canned peaches, skip maceration and use the can liquid for the syrup. Glass baking dishes are ideal to prevent browning from metal reactions. Substitute demerara sugar with any available sugar if necessary.