Peach Cobbler
The most Southern dessert comes in the form of this Peach Cobbler recipe with the kind of crust you'll fall in love with and the sweet filling you'll want another serving of.
Servings 10
Calories 450kcal
Ingredients
Cobbler crust
- 480 grams / 3 cups plain flour
- 42 grams / 3 tablespoons superfine/caster sugar
- 2 teaspoons salt
- 170 grams / 6 ounces butter chilled and cubed
- 250 milliliters / 1 cup icy water
Peaches
- 10 medium or 8 large peaches skinned, pitted and sliced into thin wedges (quartered and then sliced into thirds)
- 200 grams / 1 cup superfine/caster sugar
- 40 grams / ¼ cup plain flour
- 7 grams / 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
Topping
- 1 small egg beaten
- Ground cinnamon dusting on top
- Sugar dusting on top
Instructions
Pastry
- Place the flour, sugar and salt into a bowl and stir to combine. Toss in the butter and rub into the flour until it resembles large breadcrumbs.
- Add a third of the ice water at a time and combine until a dough has been formed, you don't want to knead this very long, but you don't want any dry parts to remain. Add a little more ice water, if required.
- Divide in half and flatten into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 190C/375F.
- Remove one half of the dough from the fridge and roll out to ¼ inch thickness allowing up to 1 inch overlap. Carefully press into your baking dish and set aside.
Peaches
- Meanwhile, prepare the peaches and stir the sugar, flour, cinnamon, nutmeg and pinch of salt to coat. Set aside.
- Remove the remaining dough from the fridge and roll out out to ¼ inch thickness, set aside.
- Spoon the peach filling into your baking dish and spread out evenly.
- Place the second piece of dough on top and press the two pieces of dough together and shape to your preference. Pierce the dough to allow steam to escape.
Topping
- Brush the pastry with the beaten egg and sprinkle over the ground cinnamon and sugar (this made the loveliest crust on top so don't skip).
- Place in the oven and bake for 1 hour and 15 minutes, until golden brown on top.
- Remove and allow to cool completely.
- Serve with scoops of ice cream.
Notes
- UK Flour: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK, so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
- Sugar: Superfine or caster sugar works best with the peaches as it dissolves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead, but this might lend a slightly more caramel flavor to our filling.
- Peaches: Fresh were used here, however, you could most definitely substitute with frozen or canned peaches, but would recommend using less sugar.
- Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Nutrition
Calories: 450kcal