One of my favorite desserts is Peach Cobbler. This is not a very well known or widely available dessert in South Africa, so I’ve taught myself to make it, with several adjustments to make it perfect for my tastes. It is a very easy recipe that gives you impressive results. I always have to make two because my family loves it as well. You can successfully halve the quantities if you only need one. This is enough for two, 30cm pie dishes.
I hope you enjoy my take on this American & UK classic.
2 cups flour
1 cup sugar
4 teaspoons (20ml) baking powder
1/2 teaspoon salt
1/2 cup desiccated coconut
1/2 cup melted butter or margarine
1/4 cup condensed / evaporated milk
3/4 cup full cream milk
1 cup fat free, plain yogurt
3 shots of Caramel vodka
1 tablespoon peach jam or peach syrup
2 cans of peach slices in syrup (3 cups of peeled fresh peaches can also be used)
Non-stick cooking spray.
Makes enough for 2 x 30cm pie dishes.
The recipe can be halved.
Pre-heat oven to 180C.
Sift the dry ingredients together in a large bowl and add the coconut. In a separate bowl mix the wet ingredients, being careful not to over beat. Pour the egg and milk mixture into the flour mix, and mix together slowly until it forms a pourable batter. Do not over mix this, as it will result in a tough final product, that isn’t as fluffy as it should be.
Spray your 30cm pie dishes with the non-stick spray or use butter or margarine. Pour the batter into the pie dishes, making sure the batter is no higher than 1/3rd of the height of the dish. The batter will be displaced when adding the peach slices and also rise while baking. This tip is very important, in order to avoid the batter overflowing during baking.
Arrange the peach slices as you wish on top of the batter. I like a spiral pattern, but rows look very lovely in a square or rectangular dish. Baked cobblers are supposed to look like cobbled streets, so you can use your imagination there. Simply place the peach slices on top and do not push them under the batter. The batter will rise around the slices while baking. Pour a little bit of the canned peach syrup over the top to form a glaze. You may also add 1/2 shot of the caramel vodka to the glaze.
Bake for 30 minutes at 180C, or until golden brown on top. Check their readiness by testing with a knife or dowel. Pierce the cobbler with a small knife or dowel, and check if it comes out clean. Remove the cobbler from the oven when done, and serve it while warm, with plain vanilla ice-cream.
PS – I’ve seen recipes for cobblers made with different types of stone fruits, apples and berries. If you’ve made a different type, let me know how it turned out in the comments.