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Peach Cobbler

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  • Mixture after adding butter: This is what it should look like after rubbing the butter in.
  • Gently fold through yoghurt: Add yoghurt and gently mix through with rubber spatula until dough is formed. Stop mixing when the yoghurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).

    Use a light touch. Not overworking the batter is essential here so you don’t end up with a tough, dry topping!

  • Top peaches: Crumble big lumps of the topping across the surface. Don’t fully cover the surface or else the syrup won’t reduce and thicken.
  • Sprinkle with demerara sugar and cinnamon.
  • Bake for 20 minutes, then remove from oven. The cobbler is done when an instant-read thermometer shows the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden colour.

    The exact cook time depends on how thick the biscuit layer is so it is best to use a thermometer. But if you don’t have one, just check by breaking the topping open in the middle.

    Rest for 20 minutes to allow syrup to thicken. Don’t worry, it will still be perfectly warm for serving.

  • As with all warm pudding-like desserts, serving with ice cream is absolutely not optional! I pretend that cream is an acceptable alternative (I even suggest it in the recipe to tick that box), but it’s a filthy lie. Cream is a poor substitute.

    Because nothing, I repeat nothing, can beat the combination of creamy, cold ice cream melting all over a warm dessert. Especially when that warm dessert is a Peach Cobbler!

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends ADVERTISEMENT

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