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VIDEO: Peach Cobbler

It’s summer and that means one thing: we’re in the mood for peaches! This easy peasy Peach Cobbler can be made all year round as it uses tinned peaches, but you can use fresh if you’d prefer to make the most of this irresistible summer fruit when it’s in season.

Watch Tarek make easy-as-pie American Peach Cobbler in our video.

 

Peach Cobbler  

This real old-fashioned Southern dessert uses tinned peaches and can therefore be made all year round. The cobbler mix is very soft when raw, but will bake into a lovely light, spongy, scone-like topping.  

SERVES 6-8  

FOR THE FILLING:

3 x 400g (14oz) TINS OF SLICED PEACHES (IN JUICE)

50g (1 ¾ oz) SOFT LIGHT BROWN SUGAR

20g (3/4 oz) CASTER SUGAR

½ tsp MIXED SPICE

1 tsp LEMON JUICE

2 tsp CORNFLOUR  

 

FOR THE TOPPING:

170g (6oz) PLAIN FLOUR

60g (2oz) CASTER SUGAR, PLUS

3 tbsp FOR SPRINKLING

50g (1 ¾ oz) SOFT LIGHT BROWN SUGAR

1 tsp BAKING POWDER

½ tsp SALT

20g (4oz) COLD UNSALTED BUTTER, CUBED

60ml (2fl oz) BOILING WATER

1 tsp MIXED SPICE  

 

EQUIPMENT

ONE DEEP 23cm (9 in) DIAMETER PIE DISH OR CERAMIC BAKING DISH    

 

  1. Strain the peaches of any juice. In a large mixing bowl, mix together the peach slices, sugars, mixed spice, lemon juice and cornflour. Mix well, making sure to coat the peaches in all the ingredients. Place the peach filling into the pie or baking dish.
  2. Preheat the oven to 180°C (350°F), Gas mark 4. To make the topping, mix together the flour, sugars, baking powder and salt in a medium bowl. Rub the butter in with your fingertips until the mix forms a coarse breadcrumb consistency. Add the boiling water, mixing it through with a fork until just combined. This should form a soft, doughy consistency.
  3. Using a spoon or fingers, drop small pieces of the dough over the top of the peaches, covering the entire dish. In a small bowl, mix together the remaining 3 tablespoons of caster sugar and the mixed spice. Sprinkle this over the top of the dough.
  4. Bake the cobbler for approximately 35-40 minutes or until the topping is a rich golden brown. Allow to cool slightly before serving.

Recipe taken from Home Sweet Home by Tarek Malouf and The Hummingbird Bakery (Collins, 2013)      

 

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