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.
