Prize Peach Cobbler

Ingredients

• 90 g (¾ cup)plain flour
• 2 tspbaking powder
• 180 ml (¾ cup)milk
• Less than ⅛ tspsalt
• 400 g (2 cups)sugar
• 113 g (½ cup)margarine or butter
• 300 g (2 cups)fresh peaches

Instructions

1. 1

   Sift dry ingredients

   Sift the flour, salt and baking powder together.

2. 2

   Mix the batter

   Add 1 cup of sugar and the milk, then mix.

3. 3

   Melt the butter

   Melt the butter and pour it into an 8 × 8-inch baking pan.

4. 4

   Add the batter

   Pour the batter over the melted butter.

5. 5

   Leave it unstirred

   Do not stir.

6. 6

   Sweeten the peaches

   Mix the peaches with the remaining 1 cup of sugar.

7. 7

   Top with peaches

   Spoon the peaches over the batter.

8. 8

   Bake the cobbler

   Bake at 175°C (350°F) for 1 hour.

9. 9

   Serve as desired

   Serve hot or cold, with ice cream if you like.

What is peach cobbler?

Peach cobbler is an American baked fruit dessert, traditionally made by covering fruit with a simple dough or batter rather than a pastry crust. This version layers sweetened fresh peaches over a flour-and-milk batter and melted butter.

The batter is poured over the butter and left unstirred, so the ingredients form distinct layers as the cobbler bakes. The result is a soft, buttery base with fruit on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 724 calories, 4g protein, 126g carbs, 24g fat.

Most of the carbohydrates come from the sugar and flour, while the butter or margarine contributes most of the fat; the milk and flour provide a little protein. Pair a serving with plain yoghurt or have a smaller piece after a meal that includes fruit and a source of protein.

The batter and butter

Dry ingredients: Sifting the flour with baking powder and salt distributes the raising agent and helps avoid lumps.

Butter choice: The recipe allows either margarine or butter. Melt it before adding the batter, and use the full amount so the base has its intended richness.

Layering without stirring

Batter layer: Pour the mixed batter over the melted butter in the pan, then leave it alone. Stirring would combine the layers and change the texture.

Fruit layer: Spoon the peaches and their sugar over the top of the batter. Spread them across the surface without mixing them in.

Choosing and preparing peaches

Fresh peaches: Use ripe fruit that still holds its shape when cut. The recipe does not specify whether to peel the peaches, so that choice is yours.

Sugar: The sugar is divided between the batter and the fruit. Mix the peaches with one cup, keeping the other cup for the batter.

Baking and doneness

Timing: Bake at 175°C (350°F) for 1 hour, as directed. The recipe gives no separate visual doneness test, so check that the top looks set and lightly golden before serving.

Resting: The cobbler can be served hot or cold. Allow it to cool enough to serve safely if you take it straight from the oven.

What to serve with it

Ice cream: A scoop of ice cream is the suggested accompaniment, especially alongside a warm portion.

Other pairings: Serve it on its own or with a spoonful of plain yoghurt if you want a less rich topping.

Recipe notes & tips

• Measure the two cups of sugar separately so one cup goes into the batter and one with the peaches.
• Use an 8 × 8-inch baking pan as specified.
• Pour the batter over the melted butter rather than stirring the two together.
• Spoon the sweetened peaches over the batter in an even layer.
• Set the pan on a baking tray in case any fruit juices bubble over.

Variations

• Use ripe fruit: Substitute an equal amount of fresh nectarines for a similar stone-fruit version.
• Add cinnamon: Stir a pinch into the peach and sugar mixture for a warm spice note.
• Try mixed fruit: Replace some of the peaches with fresh berries, keeping the total fruit amount similar.
• Serve with yoghurt: Add a spoonful of plain yoghurt instead of ice cream.
• Use butter: Choose butter rather than margarine for a buttery flavour.

Common mistakes to avoid

• Stirring the layers: Keep the batter and butter separate after pouring so the cobbler can bake as layered.
• Uneven fruit topping: Spoon the peaches across the batter rather than piling them in one spot.
• Using an unmeasured pan: Use an 8 × 8-inch pan so the recipe's baking time is more suitable.
• Confusing the sugar portions: Reserve one cup for the batter and use the other cup with the peaches.
• Serving straight from the oven: Let the cobbler cool briefly before scooping to avoid burns.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the covered baking dish in the oven until heated through; it can also be served cold.

Frequently asked questions