Peach cobbler

Serves 6

  • 8 ripe peaches, halved, stoned and cut into wedges

  • 1 vanilla pod, halved lengthways and seeds scraped out

  • zest of 1 lime

  • 40 g soft brown sugar

  • zest and juice of 1 orange

  • 2.5 cm fresh ginger, peeled and finely grated

  • For the cobbler topping:

  • 40 g pine nuts

  • 100 g self-raising flour

  • 50 g caster sugar

  • sea salt

  • 100 g unsalted butter, chilled

  • icing sugar, to serve (optional)

  • good-quality vanilla ice cream, to serve

Even though this recipe is dead easy, the results are so delicious it's worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you're ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.



Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.



Meanwhile, mix your cobbler topping. If you're using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.



Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it's bubbling, golden on top and nearly perfect, get your ice cream out of

the freezer.



Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don't expect much to come back!

Nutritional Information

Peach cobbler

One of the tastiest, easiest dessert recipes

0 foodies cooked this
The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing.
Serves 6
50m
Super easy
Method

Even though this recipe is dead easy, the results are so delicious it's worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you're ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.

Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly – the time it takes will depend on their ripeness.

Meanwhile, mix your cobbler topping. If you're using a food processor, whiz up your pine nuts, then tip in your flour, sugar and salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.

Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it's bubbling, golden on top and nearly perfect, get your ice cream out of
the freezer.

Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don't expect much to come back!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 410 21%
  • Carbs 44g 19%
  • Sugar 31.5g 35%
  • Fat 23.5g 34%
  • Saturates 12.1g 61%
  • Protein 5.6g 12%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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