Classic Peach Cobbler

Ingredients

• 1135 g peaches, peeled and cored (2 1/2 lbs. about 10 medium-sized peaches)
• 50 g white sugar (1/4 cup)
• Pinch sea salt
• 10 g cornstarch (cornflour) (1 tbsp)
• 2 tsp lemon zest (from 1/2 lemon)
• 10 mL fresh lemon juice (2 tsp)
• 125 g AP flour (4.4 oz / 1 cup. Spooned and leveled)
• 3 tsp baking powder
• 38 g white sugar (3 tbsp)
• 1/2 tsp sea salt
• 2 tsp lemon zest (from 1/2 lemon)
• 57 g unsalted butter (chilled and cubed (4 tbsp / 1/2 stick))
• 120 mL chilled cream (1/2 cup. 35% fat)
• 2 tsp raw sugar

Instructions

1. 1

   --- Peach Filling ---

2. 2

   Preheat oven to 400°F / 205°C. Butter an 8 or 9 inch round baking dish, or an 8 x 8 square baking dish. Set aside until needed.

3. 3

   You can choose to peel the peaches or not (this is optional). Slice the peaches into equal-sized pieces (about 12 slices from 1 peach). Place them in a bowl.

4. 4

   Add sugar, salt, cornstarch, zest and lemon juice into the bowl, and toss to combine with the peaches.

5. 5

   Place the filling ingredients in the prepared baking dish, and bake in preheated oven for about 20 minutes, until the peach filling is bubbling. (This can take between 15 - 25 minutes).

6. 6

   Prepare the cobbler topping while the filling is baking.

7. 7

   --- Cobbler topping ---

8. 8

   Wipe clean (with a paper towel) the bowl that you used to assemble the filling.

9. 9

   Place the flour, baking powder, white sugar, salt, and zest in the bowl and mix to combine.

10. 10

    Add the chilled, cubed butter and use your hands to rub the butter into the flour. Break the butter into pieces. Make sure to leave pea-sized butter pieces in the flour as well.

11. 11

    Add the cream and stir it in to combine. Mix just until combined. Do not over-mix.

12. 12

    Cover and refrigerate until needed.

13. 13

    --- Peach Cobbler ---

14. 14

    When the filling is bubbling, carefully remove the baking dish from the oven and place it in on a heat-proof surface.

15. 15

    Using a 3-tbsp cookie scoop, scoop the biscuit topping over the surface of the filling, with ½ inch space between scoops.

16. 16

    Sprinkle some raw sugar over the scooped biscuit (optional).

17. 17

    Return the dish to the oven, and bake for a further 15 - 20 minutes until the topping has turned golden brown on top.

18. 18

    Remove from the oven and serve immediately, with ice cream or your choice of topping.