{"id":10895,"date":"2024-05-15T22:46:25","date_gmt":"2024-05-15T22:46:25","guid":{"rendered":"https:\/\/ourtimenew.com\/?p=10895"},"modified":"2024-05-15T22:46:25","modified_gmt":"2024-05-15T22:46:25","slug":"peach-cobbler","status":"publish","type":"post","link":"https:\/\/ourtimenew.com\/?p=10895","title":{"rendered":"Peach Cobbler"},"content":{"rendered":"

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food.<\/p>\n

You\u2019ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max!
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\nPeach Cobbler
\nFruit cobbler is a traditional American dessert that pushes everybody\u2019s comfort food-lovin\u2019 buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South.
\nAD
\nThere\u2019s two main types of peach clobbers \u2013 those with a batter topping, and the ones with the American biscuit \/ Aussie scone type toppings.<\/p>\n

I way prefer the latter. It\u2019s kind of crumbly on the outside and fluffy on the inside, wafting with the smell of cinnamon. The topping is a perfect match for soft, juicy and warm peaches swimming beneath in a peach syrup that\u2019s not too sweet!
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\nWhat you need for the Peach Cobbler Filling
\nFirst up, here\u2019s what you need for the peach filling (hint \u2013 it involves big fat juicy ripe PEACHES! \ud83d\ude02):
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\nPeaches \u2013 As emphasised above, ripe and juicy is the key here!
\nThis recipe will work beautifully as written with other stone fruits, including white peaches, nectarines and plums.<\/p>\n

As for canned peaches (because I do not blame you if you can\u2019t wait until summer to try this!), they will work just fine too. Just read the recipes notes for how to adjust the recipe to use canned peaches.<\/p>\n

Sugar \u2013 This is tossed with the peach slices to make them sweat so they drip peach juices. The juices are then used to make the syrup for this Peach Cobbler. Because a peach syrup that tastes of peaches trumps plain and bland sugar syrup any day \u2026 and twice over during summer!
\nCornflour \/ cornstarch \u2013 This is used to thicken the peach juices to turn it into a syrup that coats the peaches.
\nLemon \u2013 For a touch of tang that balances the sweetness. It doesn\u2019t make the syrup sour, it just adds freshness.
\nSalt \u2013 As with almost everything sweet just a touch of salt brings out the flavours.
\nIngredients for Peach Cobbler Topping
\nAnd here\u2019s what you need for the topping for the Peach Cobbler:
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\nFlour \u2013 The recipe calls for plain flour but you can substitute with self-raising flour if that\u2019s what you\u2019ve got. Just skip the baking powder and baking soda.
\nBaking powder and baking soda (bi-carb) \u2013 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.
\nButter \u2013 OOPS! Missing from the photo! \ud83d\ude42 Cold cubes of unsalted butter are rubbed into the flour to make the topping dough. It\u2019s just as you would do for Southern biscuits \/ Aussie scones which is essentially what the topping for this peach cobbler is.
\nYogurt \u2013 Adds wetness into the batter without making it thin. We want a really thick batter so it can be \u201ccrumbled\u201d across the surface of the cobbler.
\nSugar \u2013 For sweetness. Not too much, just 1\/3 cup. We\u2019re mainly relying on the natural sweetness from the peaches!
\nDemerara sugar \u2013 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\u2019t have it, any sugar you have is fine.
\nCinnamon \u2013 Also for the topping. The hint of cinnamon here is just divine!
\nHow to make Peach Cobbler
\nThe 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\u2019t do this step but believe me when I say it makes it taster!!
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\nPeel and slice peaches \u2013 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);
\nMacerate \u2013 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!
\nDrain \u2013 Drain peaches in a colander set over a bowl.
\n1\/4 cup peach juice \u2013 Measure out 1\/4 cup of the peach juices and pour it back into the bowl. If you are short, top it up \u2013 preferably with peach juice, otherwise with water. But if you used ripe peaches, you should not have this problem!
\nSyrup for cobbler \u2013 Mix the reserved peach juice with cornflour and lemon juice.
\nToss peaches in syrup \u2013 Then add the drained peaches and toss to coat.
\nBaking dish \u2013 Pour the peaches and juice into a medium glass or ceramic baking pan \u2013 mine is a 28 x 18cm \/ 11 x 7\u2033 oval. It is best not to use a metal pan as it may turn the peaches brown.
\nParbake \u2013 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.
\nWhile the peaches are in the oven, get started on the topping!
\nTopping and assembling
\nThe topping for this Peach Cobbler is made much in the same manner as American biscuits \/ Aussie scones. Because that\u2019s essentially what it is!
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\nRub 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.
\nAlternatively, use a food processor \u2013 about 10 x 1 sec pulses.<\/p>\n

Mixture after adding butter: This is what it should look like after rubbing the butter in.
\nGently 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).
\nUse a light touch. Not overworking the batter is essential here so you don\u2019t end up with a tough, dry topping!<\/p>\n

Top peaches: Crumble big lumps of the topping across the surface. Don\u2019t fully cover the surface or else the syrup won\u2019t reduce and thicken.
\nSprinkle with demerara sugar and cinnamon.
\nBake 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\u00b0C\/203\u00b0F and the top is a lovely golden colour.
\nThe exact cook time depends on how thick the biscuit layer is so it is best to use a thermometer. But if you don\u2019t have one, just check by breaking the topping open in the middle.<\/p>\n

Rest for 20 minutes to allow syrup to thicken. Don\u2019t worry, it will still be perfectly warm for serving.\"\"
\nPeach cobbler ready to be baked
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\nPeach cobbler fresh out of the oven
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\nAs 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\u2019s a filthy lie. Cream is a poor substitute.<\/p>\n","protected":false},"excerpt":{"rendered":"

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