Easy Peach Cobbler with a Crunchy Twist
About this recipe
Thank you, AMERICA! Having lived in the UK, I’m astonished that peach cobbler isn't a staple here. Imagine a dessert that combines the best of a British apple crumble and pie – that's peach cobbler. Picture this: a luscious caramel sauce enveloping soft, juicy peaches, all crowned with a fluffy, cake-like topping that has just the right amount of crunch. It’s a symphony of textures that epitomizes the essence of fall.
Although you can opt for the quick and convenient canned peaches, I strongly recommend using fresh ones. The flavor is incredibly enhanced, making the extra effort worthwhile. This recipe is designed to serve two, but it’s easily scalable – just multiply the ingredients to serve more.
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One of the delights of peach cobbler is the way the caramel sauce thickens beautifully in the oven, ensuring it’s never too watery. This dish is quintessential soul food: heartwarming, satisfying, and oh-so-easy to make. The preparation is straightforward, requiring no eggs, yet achieving a light and fluffy texture thanks to self-raising flour.
Serve your peach cobbler with a choice of custard, ice cream, or cream for a truly indulgent experience. The versatility in accompaniments means you can tailor it to your taste, whether you prefer the cool creaminess of ice cream, the rich smoothness of custard, or the simplicity of cream.
In summary, peach cobbler is a delightful dessert that combines ease of preparation with extraordinary flavor and texture. It’s a celebration of fall, a testament to American culinary creativity, and a comforting treat that’s sure to become a favorite. So, gather those fresh peaches, roll up your sleeves, and treat yourself to a dessert that’s as easy to make as it is delicious.
Demrara Sugar
Demerara sugar is an excellent choice for peach cobbler, providing a delightful crunchy topping. Its large, amber crystals retain their shape during baking, adding a satisfying texture that complements the soft, juicy peaches and fluffy cake-like layer. The subtle molasses flavor of Demerara sugar also enhances the overall taste, imparting a rich, caramel-like sweetness that elevates this classic dessert
Peach Cobbler FAQs
Can I use canned peaches?
Yes, canned peaches will work but as we all know fresh is better!
Would this work with cake mix?
I wouldnt recommend cake mix as it wont have the additional crunchy top.
My peach cobbler isn't cooking and is raw in the middle?
This shouldn't happen with my recipe, but if you find this happens make sure to use a preheated oven, and with the cobbler mixture being very thick you may not need all the topping.
Ingredients
For the Peach Filling:
- 4 peaches, peeled, pitted, and sliced
- 100g brown sugar
- 50g granulated sugar
- Juice from 1/2 lemon
- 1 1/2 tbsp vanilla paste
- Pinch of kosher salt
- 1 tsp cornstarch mixed with a little water to create a slurry
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
For the Cobbler Topping:
- 200g self-raising flour
- 50g demerara sugar
- 50g caster sugar
- 150ml whole milk
- 100g unsalted butter, melted
- 1 tbsp vanilla paste
Ingredients
For the Peach Filling:
- 4 peaches, peeled, pitted, and sliced
- 3.53 oz brown sugar
- 1.76 oz granulated sugar
- Juice from 1/2 lemon
- 1 1/2 tbsp vanilla paste
- Pinch of kosher salt
- 1 tsp cornstarch mixed with a little water to create a slurry
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
For the Cobbler Topping:
- 7.05 oz self-raising flour
- 1.76 oz demerara sugar
- 1.76 oz caster sugar
- 5.07 oz whole milk
- 3.53 oz unsalted butter, melted
- 1 tbsp vanilla paste
Instructions
- Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit).
- In a large skillet or saucepan over medium heat, add the sliced peaches, brown sugar, granulated sugar, lemon juice, vanilla paste, salt, cornstarch slurry, fresh nutmeg, and cinnamon. Cook the peaches, stirring occasionally, until they have softened and the mixture has thickened slightly. This should take about 5-7 minutes. Remove from heat. If your using canned peaches, remove 80% of the liquid and don't cook them just add all the ingredients mentioned and set aside.
- While the peach mixture is cooking, prepare the cobbler topping. In a separate bowl, combine the self-raising flour, demerara sugar, caster sugar, whole milk, melted unsalted butter, and vanilla paste. Stir until the batter is well mixed and forms a thick, smooth consistency.
- Allow the cobbler topping mixture to rest for 5 minutes, this is helps the batter to rest and be thicker.
- After resting, pour the cobbler topping mixture over the cooked peaches in a 12cm (4.7 inches) baking dish.
- Bake in the preheated oven at 170 degrees celsius (338 degrees Fahrenheit) for about 25-30 minutes or until the cobbler topping is golden brown and the peach filling is bubbling.
- Remove the peach cobbler from the oven and let it cool for a few minutes before serving. You can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Enjoy your homemade peach cobbler in the smaller 12cm dish with a well-rested cobbler topping!
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