Cook Time: 35 - 40 Minutes
What you need
- 8 ripe peaches (or a mix of fresh & tinned peaches )
- 4 tbsp dark muscovado sugar
- 4 tbsp butter, soft
- 1 tbsp vanilla
- (Optional: a good idea if using all tinned, 1 tbsp cornflour )
Cobbler
- 150g unsalted butter
- 180g Odlums Cream Plain flour
- 180g granulated sugar, more for sprinkling
- 1 heaped tsp Odlums baking powder
- 1tsp fine sea salt
Recipe Steps
- Brown Butter Peaches: Place the peaches on a flat cutting board. Cut around the middle and twist. Cut each half into about 5 slices, pop out the stone and cut the other side into slice. Repeat until all the peaches are cut into slices.
- Heat the butter in a pan over a medium to high heat. When foaming and a little brown, pop in the peaches. Toss them in the butter. Coat well and keep stirring for about 3-4 minutes. Add in the vanilla. Take off the heat and allow to cool and go a little jammy.
- Cobbler Topping: Using the paddle attachment on your mixer, combine the butter, sugar, flour, baking powder, and salt until a cookie-dough-like batter forms. Alternatively, you can do this by hand. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here. Bake for 35-40 minutes. At this point it should be juicy and bubbly around the sides.
- To get a thick saucy peach base, let it stand for 15 minutes before serving
Serving Suggestion
Serve with some vanilla ice cream or a custard cream.
