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Classic Peach Cobbler

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Ingredients
  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)
  Brandy 2 Tablespoon
For pastry topping
  Flour 6 Ounce (175 Gram)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1 1⁄2 Ounce (40 Gram)
  Vegetable fat 1 Ounce (25 Gram)
  Milk 6 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach
Cook Time: 
5 Minutes

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