southern peach cobbler
Southern peach cobbler originated in the southern states of the US in the nineteenth century. Early settlers adapted European recipes to the ingredients available, using local peaches topped with dough, a simple preparation that could be cooked even in the most basic ovens.
Before you start
Recipe cost: €8
Preparation time: 2 hours
Difficulty: low
Ingredients
1 kg ripe peaches
1 splash of lemon juice
115 g butter
125 g flour, mixed with
100 g brown sugar
100 g granulated sugar
2 g salt and
16 g baking powder
250 g whole milk
1 tbsp ground cinnamon
Equipment
Saucepan
Whisk
Approx. 33 × 23 cm baking dish
Method
- Prepare the ingredients, grease the baking dish and preheat the oven to 190°C with top and bottom heat, no fan.
- Immerse the peaches in boiling water until the skins come away easily.
- Cook the peeled peaches with the splash of lemon juice until soft.
- Then plunge them into iced water to stop the cooking process. Cut into large pieces.
- Dot the butter over the baking dish and melt it in the oven for a few seconds.
- Place the dry ingredients in a bowl and add the milk. Mix.
- Pour the batter into the baking dish over the melted butter, taking care not to mix the two.
- Add the cooked peaches.
- Sprinkle the cinnamon over the top.
- Bake for 40 minutes.
Serve this dessert warm; it goes particularly well with vanilla ice cream.