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Peach Cobbler, Thyme & Honey Cream - Georgie Eats

PEACH COBBLER, THYME & HONEY CREAM

Peaches are a great stone fruit, and baked beneath a sweet pillow of cobbler topping, they're really quite hard to beat. I make this at the end of summer, when the peaches I have been so desperately holding onto start to go past their best. You can serve this with double cream or ice cream, but I like the contrast of the slightly herbaceous thyme whipped cream. It balances the sweetness just so.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

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

  1. 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.

  2. 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.

  3. Preheat the oven to 170°C (fan-assisted).

  4. 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.

  5. 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.
  6. 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.
  7. Serve the warm cobbler between bowls, with a generous spoonful of whipped cream.