Recipe video above. The ONLY pudding I make on warm summer days!There's peach cobblers with batter toppings, and the ones with the Amercian biscuit / Aussie scone type toppings. I way prefer the latter. Crumbly on the outside, fluffy and moist on the inside, wafting with the smell of cinnamon, covering juicy, warm peaches coated in syrup.You'll love how the syrup in this peach cobbler is made using the juices of the peach, rather than just a plain sugar syrup. Peach flavour to the max!Serving with ice cream is not optional. (Well, ok, cream will do if that's all you've got!)
Macerating & resting1hr
Course: Sweet Baking
Cuisine: American, Southern
Keyword: peach cobbler, peach pudding
Servings: 5- 6 people
1.5kg / 3lb (8) yellow peaches(ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1)
1/4cupcaster / superfine sugar
1tspcornflour / cornstarch
1tbsplemon juice(plus more as desired)
1 1/4cupsflour, plain/all purpose
1/3cupcaster / superfine sugar
1/2tspbaking soda (bi-carb)(or extra 1 1/2 tsp baking powder)
Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.
Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
Drain peaches: Drain in a colander, saving the juices.
Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
Mix with peaches: Pour peaches into the syrup, toss to coat. Taste - it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.
Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
Sprinkle with demerara sugar and cinnamon.
Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken - it will still be perfectly warm for serving.
Serve with a dollop of ice cream or whipped cream!
1. Other fruits - white and yellow peaches, nectarines and plums will all work well here. The essential thing is that they be ripe and juicy!For canned peaches, skip the macerating step. Use the can juices for the syrup. Cans will state how much of the content is peach fruit, so based on this calculate how may cans you need, eg. If 60 - 70% peach fruit, then you'd need about four to five 400g cans.2. Baking pans - mine is a 28 x 18cm / 11 x 7" oval shape which is a good size for topping coverage and peach depth. You want one that is a little larger than a square 20cm / 8 inch baking pan which is a little too small. Glass is best as metal can react and turn the peaches brown.3. Demerara sugar is a large grain brown sugar that gives baked goods a nice crunch when sprinkled. Substitute with any sugar you have - even if you not large grains.4. Source: This Peach Cobbler recipe comes to you from a Southern lady who is everything you imagine a Southern lass to be: big personality, big laugh, big heart, and a very (very) big appetite for life and food. This Peach Cobbler recipe comes to you from Heather Hancock of Baptiste & Wilson, born and raised in the South, now living right here in Sydney! Baptiste & Wilson is a catering company I use for events from time to time when I can’t manage the cooking myself.