You really must make this. Please! I am almost insisting! It will make your tummies *so happy*. It’s the kind of dessert with which you leave a spoon in the casserole dish so you can sneak another bite when you walk past the kitchen.I can’t remember when my Grandma first made it for the family, all I know is that whenever she did, I felt very loved! So I’ve named it Grandma-Loves-Me Peach Cobbler, but you may adapt it to suit your family...
The recipe written in my book doesn’t have instructions as such, I just scribbled a note here and there as Grandma baked and shared the recipe. I love terms such as “4-6 fist-sized peaches” – the ladies in my family are all quite petite, so who knows how many cups or grams of sliced peaches is really required? Never mind, you “eyeball it” and add another or take some away to fit the dish.I spent some time converting the measurements to suit both American and British kitchens. Conversion charts can’t be trusted here – a quarter cup of flour weighs decidedly less than a quarter cup of packed brown sugar. So I measured with American measuring cups, then weighed on the scales or poured into an old baby bottle that gives me accurate metric liquid measurements. Everyone should have teaspoons and tablespoons, so I didn’t worry about that.
Oh, I will note that, when I have them, a handful of berries makes a lovely addition. But my girls ate them before they made it into the pan...
Here’s what you need:
9in/22cm casserole dish4-6 fist-sized peaches, just ripe (too ripe and they’ll create too much juice and go mushy)
½ c/100g caster sugar (now, I use a bit under this amount to cut down on the sugar, but this is what the original recipe called for)
1 Tablespoon cornstarch/cornflour mixed with ½ c/120ml cold water
¼ c/60g light brown sugar
1 Tablespoon butter
1 Tablespoon lemon juice
1 c/180g plain flour
½ c/100g caster sugar
1½ teaspoons baking powder½ teaspoon salt
¼ c/60g cold butter, cut into pieces
½ c/120ml milk
Extra sugar for sprinkling on top
And here’s what you do:
Preheat the oven to 350◦ F/180◦ C.
Cut a cross lightly through the bottom skin of each peach, then drop into a pan of boiling water for about half a minute.
Remove with a slotted spoon, then peel – the skins should slide off easily. Slice into bite-sized chunks. Put in a medium saucepan, add the ½ c/100g sugar (or 2/3 of that amount), and bring to a simmer. When they release their juices, stir in the cornstarch/cornflour and water mixture. Simmer, stirring a bit, until the juices thicken. Add the brown sugar, butter and lemon juice and cook for another minute or so (add the berries at this point if using). Remove from heat and pour gently into the casserole dish.
In a medium bowl, mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry cutter or some knives until the mixture has a crumb texture.
Pour in the milk and stir until combined and the mixture forms a thick dough.
Drop gently by the tablespoonful on top of the peaches.
Sprinkle with sugar, pop in the oven, and bake for 35-40 minutes, until the top is golden and looks like a cobbled street (ah, now you know how it got its name!). Leave to cool as long as you can – it can be eaten warm, but personally it is best when just a bit warm or room temperature. But I strongly advise you sample along the way and decide for yourself!I also advise you tidy up all the ingredients before the little dairy-loving gremlin disguised as your three-year-old child finds the butter...
|Yes, those are teeth marks.|
Yum. My girls have had two helpings each, not sure if this cobbler will see the light of the next day. And Bunny *just this very moment* came to ask me for another serving! Mama-Loves-You Peach Cobbler!Do let me know if you try this recipe, happy baking!