Sunshiny yellow, drippy peaches baked into a jammy base under a light cookie-dough-meets-biscuit type topping and coarse sugar for sparkle and crunch.
We want fresh peach cobblers warm out of the oven, scooped into bowls, with a plop of melty vanilla ice cream – that demand to be eaten for breakfast or tea.
Peel and halve 5 peaches. To peel easily, drop the peaches into hot eater for 30 seconds and then into cold water. Remove the stones and cut each half into wedges.
Macerate the peaches by tossing them in 1/2 cup white sugar, then leaving them for half an hour to let them sweat.
Drain peaches in a colander and save the syrup. Boil syrup with 1/2 cup white sugar and add the peaches. Add a tsp of lemon juice or vanilla essence. Stir well.
Preheat oven to 350 degrees F. Slice 200 gms butter into pieces and add to a ceramic baking dish (Avoid using a metal pan as it may brown the peaches) Place the pan in the oven to allow the butter to melt. Once the butter has melted, remove the pan from the oven.
In a large bowl mix together 1 cup flour, 1/2 cup white sugar, 2 tsp baking powder and 2 pinches of salt. Stir in 200 ml of milk, until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches) over the batter. Sprinkle powdered cinnamon or brown sugar over the top.
Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of vanilla ice cream.
Peach cobbler is best enjoyed warm, right after it’s baked.
Store leftover cobbler covered, in the fridge for 4-5 days.
By Christ & Co.
