Description
This classic Peach Cobbler recipe features ripe, juicy peaches macerated with sugar and baked under a tender, crumbly biscuit topping made with yogurt and butter. The cobbler is baked to golden perfection with a cinnamon and demerara sugar sprinkle, resulting in a wonderfully sweet and tart dessert served best with ice cream or whipped cream.
Ingredients
Scale
Peach Filling
- 1.5kg / 3lb (8) yellow peaches, peeled, stone removed, cut into eight wedges
- 1/4 cup caster / superfine sugar
- 1 tsp cornflour / cornstarch
- 1 tbsp lemon juice (plus more as desired)
- 1/8 tsp salt
Cobbler Topping
- 1 1/4 cups plain / all purpose flour
- 1/3 cup caster / superfine sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (bi-carb) (or extra 1 1/2 tsp baking powder)
- 1/4 tsp salt
- 85g / 6 tbsp unsalted butter
- 1/2 cup plain yoghurt (or sour cream), full fat
- 1 tsp demerara sugar
- 1/2 tsp cinnamon powder
To Serve
- Ice cream or whipped cream
Instructions
- Macerate Peaches: Combine peaches and caster sugar in a large bowl. Toss to coat evenly and let sit for 40 minutes to macerate, allowing the peaches to release their juices.
- Preheat Oven: During the maceration, preheat the oven to 210°C / 410°F (200°C fan-forced).
- Drain Peaches: Drain the peaches using a colander, reserving the juices for later use.
- Prepare Syrup: Measure out 1/4 cup (65ml) of the reserved peach juice into a large bowl. Add cornflour, salt, and 1 tbsp lemon juice, mixing well to create a thickened syrup.
- Mix Peaches with Syrup: Toss the drained peaches into the syrup mixture to coat evenly. Taste and adjust by adding more lemon juice or sugar as needed to balance tartness and sweetness.
- Parbake Peaches: Transfer the peaches and syrup into a medium glass or ceramic baking dish (approximately 28 x 18 cm / 11 x 7 inches) and bake for 12 minutes. Remove from oven afterward.
- Make Cobbler Topping: In the meantime, whisk flour, sugar, baking powder, baking soda, and salt together. Add butter and rub in with your fingers until the mixture resembles breadcrumbs. Alternatively, pulse the mixture in a food processor for 10 one-second bursts.
- Incorporate Yogurt: Fold the yogurt gently into the flour and butter mixture using a rubber spatula until a dough begins to form. It’s okay if some streaks of flour remain visible; they will disappear during baking.
- Top the Peaches: Crumble the cobbler dough evenly over the parbaked peaches, leaving some gaps so that heat can penetrate and the syrup can thicken properly.
- Sprinkle Sugar and Cinnamon: Lightly sprinkle the topping with demerara sugar and cinnamon powder for added texture and flavor.
- Bake Cobbler: Return the dish to the oven and bake for 20 minutes or until the biscuit topping reaches 95°C / 203°F internally and is golden brown and lovely on top.
- Rest to Thicken Sauce: Remove from the oven and let the cobbler rest for 20 minutes to allow the syrup beneath to thicken while keeping the dish warm.
- Serve: Serve warm with a generous dollop of ice cream or whipped cream for a rich, comforting dessert experience.
Notes
- Note 1: Use ripe and juicy yellow peaches for the best flavor and texture.
- Note 2: A 28 x 18 cm (11 x 7 inches) oval glass or ceramic dish is ideal for even baking.
- Note 3: Demerara sugar adds a lovely crunch and caramel flavor to the topping.
- Adjust sweetness or tartness of the filling by adding more lemon juice or sugar depending on your preference and the natural sweetness of the peaches.
- For a dairy-free option, substitute yogurt with coconut yogurt and butter with a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach Cobbler, Summer Dessert, Fruit Cobbler, Baked Cobbler, Peach Dessert
