Classic Peach Cobbler
|Peaches||10 , peeled, stoned and sliced|
|Sugar||2 Ounce (50 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||1⁄2 Ounce, cut into small pieces (15 Gram)|
|For pastry topping|
|Flour||6 Ounce (175 Gram)|
|Baking powder||1 Teaspoon|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Vegetable fat||1 Ounce (25 Gram)|
Put the peaches in a 20 cm/8 in square cake tin that is 5 cm/2 in deep.
Sprinkle with the sugar and cinnamon and dot with the pieces of butter.
Sift the flour for the pastry into a mixing bowl with the baking powder and salt.
Add the butter and fat and cut into small pieces.
Rub the fat into the flour until the mixture resembles breadcrumbs.
Stir in the milk and mix to a dough.
Roll out the dough to a 20 cm/8 in square, about 6 mm/1/4 in thick.
Place over the peaches in the tin.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 40 minutes or until the pastry is golden brown.
If you are using the brandy, carefully lift up the pastry crust and sprinkle the brandy over the peaches.
Replace the crust and serve hot, with cream.