Peach Cobbler

Peach Cobbler

Numnum
Super easy fruity summer treat
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6
Calories

Ingredients
  

  • 8-9 medium peaches pealed and cut into cubes
  • 1/4 cup packed brown sugar dark or light
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1/2 tsp pure vanilla extracts
  • 1/2 tsp ground cinnamon
  • tsp ground nutmeg
  • tsp salt

Biscuit

  • 100 g all purpose flour
  • 50 g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp water cold
  • 40 g pine nuts cold
  • 100 g unsalted butter

egg wash: 1 egg, 1 tablespoon milk

    optional: 2 tablespoon brown sugar, 1 tsp ground cinnamon

    • good quality ice cream vanilla

    Instructions
     

    • Preheat the oven to 375°F (177°C) and grease a 9×13 inch pan. or a 24in circle pie pan 🙂
      Make the filling: In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined. Spoon filling into prepared pan and bake for 10-20 minutes. Remove from the oven and set aside as you prepare the topping. Keep oven on.
      Make the topping:  If you’re using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl.
    • If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.Remove your dish of peaches from the oven and use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches brush with egg and milk wash and sprinkle sugar and cinnamon. Return the dish to the oven for around 20 minutes. When it’s bubbling, golden on top and nearly perfect, get your ice cream out of the freezer.

    Notes

     

    1. Make Ahead & Freezing Instructions: This is one of those recipes that should be prepared and baked right away. The biscuit topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared peach filling for up to 3 months. Allow to thaw in the refrigerator before using. It will be quite juicy, but that’s not a bad thing in cobbler! You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

    Hello there! I am Numnum, a baker, blogger and a well known lover of sweets! I post recipes on my blog 1-2 times per week! You can visit my food blog at bakeeatsmilerepeat.com

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