Seeking inspiration from my American friends, this peach cobbler is a delicious, crumble-esque dessert, with a topping that’s more of a batter than the crumbly texture of our British classic. You spoon it over the peaches before baking, where it caramelises and crisps on top, pairing perfectly with a big dollop of freshly whipped cream.
PEACH COBBLER, THYME & HONEY CREAM
Ingredients
Cobbler
- 1.5 kg peaches peeled, stoned & sliced
- 240 g cold unsalted butter cubed
- 240 g golden caster sugar
- 1 tsp vanilla bean paste
- 280 g plain flour
- 1 tbsp baking powder
- pinch of salt
- 1 medium egg whisked
- 100 ml milk
- 2 tbsp demerara sugar
Thyme & Honey Cream
- 1 tbsp thyme leaves picked
- 250 ml double or whipping cream
- 1 tbsp runny honey
Instructions
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To infuse our cream, we need to start the night before. Combine the thyme and double/whipping cream in an airtight container, give it a quick mix up, then refrigerate overnight, or for at least 8 hours.
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The next day, we can start work on our cobbler. Combine the slices of peach, 100g butter, 100g golden caster sugar and vanilla bean paste in a large saucepan. Bring to a gentle simmer over a low-medium heat and cook for 8-10 minutes, stirring regularly, until the sugar has dissolved and the sauce has reduced slightly. Let it cool, whilst you make the topping.
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Preheat the oven to 170°C (fan-assisted).
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Combine the flour and baking powder in a mixing bowl. Add the remaining butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. I find it helpful to rinse your hands with very cold water, then dry them before starting the previous part. It stops the butter melting quite so quickly, creating a better texture. Stir through the remaining golden caster sugar and a pinch of salt, then add the egg and milk, whisking well to bring the mix into a thick batter.
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Pour the peaches into a baking dish, and dollop with large spoonfuls of the cobbler mix. You don’t need to cover the whole top; it’s nice to leave some gaps for the fruit to bubble up into. Sprinkle over the demerara sugar, then bake for 35-40 minutes, or until the top is golden and risen.
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Strain the cream through a fine sieve into a mixing bowl, and discard the thyme leaves. Add the honey and whisk into soft peaks. It’s easier to use an electric whisk here, but I tend to use a regular hand whisk, as it is easier to see what the cream is doing. Cream is so easily over-whipped, so if in doubt, I always think it is better to stop earlier, than later.
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Serve the warm cobbler between bowls, with a generous spoonful of whipped cream.
If you’re a big fan of peaches, you’ll also love my vibrant Peach Panzanella Salad recipe. Or if you’re looking for more recipe inspiration, head over to my Instagram.
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