Peach Cobbler

Ingredients

• 6peaches, sliced
• 2 tspcornflour
• 50 g (¼ cup)sugar
• 1 tbsphoney
• ½ tspcinnamon
• ⅛ tspnutmeg
• juice of ½ lemonlemon juice
• 28 g (2 tbsp), cold and cubedbutter
• 1 tspsugar
• 125 g (1 cup)plain flour
• 2 tbspsugar
• 70 g (⅓ cup)light brown sugar
• 1 tspbaking powder
• ¼ tspkosher salt
• 6 tbsp, coldbutter
• 57 g (2 oz)double cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the peaches

   Wash and halve the peaches, then remove the stones. Cut each half into four pieces if the peaches are very ripe, or six if they are less ripe.

3. 3

   Mix the filling

   Put the peach slices in a large bowl with the cornflour, 50 g (¼ cup) sugar, honey, nutmeg and lemon juice. Mix to coat.

4. 4

   Make the topping

   Stir together the flour, sugar, brown sugar, baking powder and salt. Work in the 6 tablespoons of cold cubed butter with your hands. Drizzle in the double cream and mix with a spoon; when the mixture starts to come together, use your hands to shape it into clumps.

5. 5

   Fill the dish

   Grease the base and sides of a 23 × 30.5 cm (9 × 12-inch) baking dish with the butter wrapper or a small amount of butter. Add the peaches, then scatter the topping clumps over them, leaving some gaps.

6. 6

   Add the finish

   Scatter the 2 tablespoons of cold cubed butter and 1 teaspoon of sugar over the top.

7. 7

   Bake and rest

   Bake for 45 minutes, until the cobbler is golden and bubbling. Take it out of the oven and leave it to rest for 30 minutes before serving with vanilla ice cream.

What is peach cobbler?

Peach cobbler is an American baked fruit dessert, usually made with sweetened peaches and a simple biscuit-like topping rather than a pastry crust. As it bakes, the fruit softens and releases juice while the topping browns.

This version uses lemon, honey and warm spices to flavour the peaches, with cream and butter bringing the topping together into rustic clumps. Leaving gaps between those clumps lets the fruit show through and bubble up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 2g protein, 30g carbs, 10g fat.

The peaches and added sugars provide most of the carbohydrates, while the butter and double cream contribute much of the fat. The flour adds further carbohydrates, and the cream and flour provide a little protein. For a more balanced plate, serve a moderate portion after a meal with plenty of vegetables.

Choosing and cutting the peaches

Ripe fruit: Very ripe peaches need larger pieces so they hold their shape as they bake. For firmer peaches, cut each half into six pieces to help them soften evenly.

Even pieces: Aim for pieces of a similar size within each ripeness group. This helps the filling cook at a consistent pace.

Building a juicy filling

Cornflour: Mixing it with the peaches helps thicken the juices released during baking. Stir well so it is distributed rather than left in dry patches.

Seasoning: Lemon juice adds brightness alongside the honey and sugar, while nutmeg and cinnamon give the filling a gently spiced flavour. The recipe adds cinnamon to the ingredients but does not specify when to mix it in; you can include it with the other filling ingredients.

Making the clumpy topping

Cold butter: Work it into the dry ingredients by hand until the mixture is combined. Keeping the butter cold helps the topping stay in small pieces rather than becoming a smooth dough.

Cream: Drizzle it in gradually and stop once the mixture begins to hold together. Shape it into clumps with your hands, rather than pressing it into a single layer.

How to tell when it is ready

Colour and bubbles: The topping should be golden, and the fruit juices should bubble around it after the stated 45 minutes. If the topping is still pale or the filling is not bubbling, check it again before taking it out.

Resting time: Leave the cobbler to stand for 30 minutes before serving. This gives the hot filling time to settle and makes it easier to spoon out.

Serving peach cobbler

Warm portions: Serve after the resting period, while the fruit and topping are still warm. A scoop of vanilla ice cream is the suggested accompaniment.

A balanced plate: The cobbler is a sweet, fruit-based dessert with a rich topping. If serving it after a meal, pair it with a lighter main course rather than adding another rich dessert.

Recipe notes & tips

• Use the peach ripeness to decide whether to cut each half into four or six pieces.
• Mix the cornflour thoroughly through the fruit so it can thicken the juices evenly.
• Keep the topping butter cold while working it into the dry ingredients.
• Leave open spaces between the topping clumps so the peaches can bubble through.
• Allow the full 30-minute rest before serving for a less runny filling.

Variations

• Add vanilla: Stir a little vanilla into the peach filling for a rounded flavour.
• Use nectarines: Swap in nectarines and cut them to suit their ripeness.
• Adjust the spice: Increase the cinnamon slightly for a more pronounced warm spice note.
• Try mixed fruit: Replace some of the peaches with berries, keeping the total fruit amount similar.
• Serve with custard: Offer warm custard instead of vanilla ice cream.

Common mistakes to avoid

• Cutting very ripe peaches too small: They can soften substantially; cut each half into four pieces as directed.
• Leaving cornflour in clumps: Mix the filling thoroughly so it is dispersed through the peach juices.
• Overworking the topping: Stop once it begins to form clumps, rather than kneading it into a smooth dough.
• Covering all the fruit: Leave gaps between topping pieces so the filling can bubble up.
• Serving straight from the oven: Rest the cobbler for 30 minutes before scooping.

How to store

Cover and refrigerate leftover cobbler for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave for a quicker serving; the topping may soften after storage.

Frequently asked questions