Georgia peach cobbler
Georgia peach cobbler dessert is perfect served with cream or vanilla ice cream.
NUTRITIONAL INFO PER SERVING
Fat 15.1g (8.7g saturated)
Carbohydrates 48.6g (25.8g sugars)
90g cold unsalted butter, plus extra for greasing
12 ripe peaches, peeled, stoned and sliced (see tip)
100g light brown sugar
2 tbsp cornflour
Finely grated zest of 1 lemon
100ml double cream
80ml whole milk
1 large free-range egg
1 tsp vanilla extract
300g self-raising flour
60g golden caster sugar, plus extra for sprinkling
1 tsp baking powder
½ tsp fine sea salt
Preheat the oven to 190°C/fan170°C/gas 5. Lightly butter a 2.5 litre ovenproof dish. In a bowl, toss together the peach slices, brown sugar, cornflour and lemon zest, then scatter over the base of the prepared dish. Bake in the oven for 10 minutes.
In a bowl, whisk together the cream, milk, egg and vanilla. In another bowl, sift together the flour, caster sugar, baking powder and salt. Cut the butter into small pieces and scatter over the flour mixture. Using your fingers, rub the butter into the flour mixture until it forms coarse pea-size crumbs. Add the cream and egg mixture and stir until the dough just comes together.
Remove the dish of peaches from the oven. Divide the dough into 12-14 pieces and roll into rough balls. Dot them evenly all over the surface of the dish. Return the dish to the oven and bake for about 30-40 minutes until the top is golden and the peach juices are bubbling around the edges. Sprinkle with extra golden caster sugar and serve. It’s great with cream or vanilla ice cream.