Recipe || End of Summer Peach Cobbler
September marks the final days of summer, and the end of peach season. My favorite way to celebrate? By whipping up some tasty peach cobbler. It’s a favorite of mine, and Mr. Actually is a big fan as well. It’s one of those recipes I get a craving for from time to time, but isn’t really a thing here in the UK! So I’ve taken it upon myself to make my own version to enjoy, and now to share with you! It doesn’t take too much time which is also a bonus, and is perfect for that in between *is it warm or is it chilly* weather we have at this time of year. I picked up some peaches from the farmers market and away we went!
I have memories of eating peach cobbler as a child, so it’s always been in my awareness. It’s a classically southern dish, and one close to my heart. Though I grew up in New York City, both of my parents grew up in the South, as did many of their friends. Food was always a big part of our house too so it’s no wonder once I discovered peach cobbler, I couldn’t let it go. There’s a few variations of it, but my favourite way to make it is with a dumpling topping, as opposed to say, a crumble.
One thing I’ve learned about living in the UK is that people don’t really have ice cream with their pies and crumbles, but you’ll have to make an exception for this bad boy. Peach cobbler is only made better by a scoop of ice cream (vanilla or if you really want to go the extra mile, some salted caramel ice cream). I mean, you could certainly try it with cream or custard, but I prefer the more traditionally American way… Still, whichever way you serve it, once you discover the joy that is peach cobbler, there’s no looking back!
This is a rough and ready dessert, so don’t worry too much about looks. It’ll still be a winner in all its rustic glory! In a pinch (or out of season) you could probably use a few tins of peaches but I would drain them or it will be entirely too liquidy! Throw your ingredients together, pop in the oven and you’re in for a delightful treat if I do say so myself!
And now for the recipe!
End of Summer Peach Cobbler
Using up the last of the summer peaches for a delightfully cozy dessert!
- 9" x 13" baking dish
For the Filling:
- 8-10 peaches
- 50 grams brown sugar
- 1 tsp cornflour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 lemon, juiced
For the Topping:
- 250 grams plain flour
- 100 grams granulated sugar, plus 2 tbsp
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 115 grams unsalted butter, cold
- 120 ml milk
- 1/4 tsp cinnamon
Preheat the oven to 190°C/175°C fan.
Cut the peaches in half and remove the stones, then slice. Add the slices to your baking dish. Add the brown sugar, cinnamon, nutmeg, cornstarch, salt and juice from the lemon and mix with a wood spoon or spatula until everything is coated evenly and set aside.
Add the brown sugar, cinnamon, nutmeg, cornstarch, salt and juice from the lemon and mix with a wood spoon or spatula until everything is coated evenly. Set aside.
In a small bowl, stir together the 2 tbsp sugar and 1/4 tsp cinnamon. Set aside.
In a bowl, whisk together all the remaining dry ingredients for the topping. Cut the butter into small cubes and add to the dry ingredients. Using your fingers, a fork or a pastry blender, cut in the butter until the mixture resembles crumbs.
Cut the butter into small cubes and add to the dry ingredients. Using your fingers, a fork or a pastry blender, cut in the butter until the mixture resembles crumbs. Add the milk and stir until everything comes together in a wet dough.
Take a spoonful and flatten it with your fingers, then lay on top of the peaches. Continue until all the dough is used up. Don't worry too much if there are gaps or you can't cover all the peaches. Sprinkle the cinnamon sugar over the top.
Bake for 40-45 minutes or until the liquid is bubbling and the topping is golden brown. Let it sit for a few minutes, then serve on it's own, or with a scoop of ice cream.
