Flour – The recipe calls for plain flour but you can substitute with self-raising flour if that’s what you’ve got. Just skip the baking powder and baking soda.
Baking powder and baking soda (bi-carb) – Yes, this is one of those irritating recipes that calls for both but for good reason. I personally think the combination makes the topping lighter and better than just using one or the other. The baking soda is more powerful than baking powder so it gives a boost to the rise when it first goes in the oven.
Butter – OOPS! Missing from the photo! 🙂 Cold cubes of unsalted butter are rubbed into the flour to make the topping dough. It’s just as you would do for Southern biscuits / Aussie scones which is essentially what the topping for this peach cobbler is.
Yogurt – Adds wetness into the batter without making it thin. We want a really thick batter so it can be “crumbled” across the surface of the cobbler.
Sugar – For sweetness. Not too much, just 1/3 cup. We’re mainly relying on the natural sweetness from the peaches!
Demerara sugar – This is a larger-grained type of sugar with a light toffee taste, sprinkled across the surface to add a nice textural crunch! If you don’t have it, any sugar you have is fine.
Cinnamon – Also for the topping. The hint of cinnamon here is just divine!
How to make Peach Cobbler
The nice thing about this peach cobbler is how the peach juices are used to make the syrup for the dish. There are easier and quicker recipes out there that don’t do this step but believe me when I say it makes it taster!!
How to make Peach Cobbler
Peel and slice peaches – Peel then halve the peaches. Remove the stone and cut each half into 4 wedges (so each peach gets cut into 8 wedges in total);
Macerate – Toss peaches in sugar then leave for 40 minutes to let them sweat. This is called macerating. If they are ripe and juicy, they should drop plenty of juices!
Drain – Drain peaches in a colander set over a bowl.
1/4 cup peach juice – Measure out 1/4 cup of the peach juices and pour it back into the bowl. If you are short, top it up – preferably with peach juice, otherwise with water. But if you used ripe peaches, you should not have this problem!
Syrup for cobbler – Mix the reserved peach juice with cornflour and lemon juice.
Toss peaches in syrup – Then add the drained peaches and toss to coat.
Baking dish – Pour the peaches and juice into a medium glass or ceramic baking pan – mine is a 28 x 18cm / 11 x 7″ oval. It is best not to use a metal pan as it may turn the peaches brown.
Parbake – Bake for 12 minutes, then remove from the oven. The purpose of this step is to give the peaches a head start because they take longer to cook than the topping.
While the peaches are in the oven, get started on the topping!
Topping and assembling
The topping for this Peach Cobbler is made much in the same manner as American biscuits / Aussie scones. Because that’s essentially what it is!
How to make Peach Cobbler
Rub in butter: Whisk together flour, sugar, baking powder, baking soda, and salt to combine. Then rub the cold butter in with your fingers until it resembles breadcrumbs.
Alternatively, use a food processor – about 10 x 1 sec pulses.
