This is a lovely dessert that takes advantage of seasonal fresh peaches. Even better, if you have your own peach tree! The Peach Cobbler is delicious, whether you have it while it is warm or cold. The original recipe makes no mention of whether the peaches are peeled or not. But I peeled them and that is not hard to do when you place the peaches in a bowl of boiling water. Leave them to be soaked. You will find that the peel comes off easily. It can be tedious but I think it is worth it.
6 large ripe peaches, cut into wedges (they need to be stoned and peeled)
1/4 cup (55g) caster sugar
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
Juice of 1 lemon
1 teaspoon cornflour
For biscuit topping:
120g self-raising flour
1 teaspoon baking powder
pinch of salt
90g unsalted butter, cut into small pieces
3 tablespoons boiling water
Preheat the oven to 180ºC.
Mix peaches, sugar, spices, lemon juice and cornflour in the pie dish.
To make the biscuit topping, add flour, sugar, baking powder and salt in a mixing bowl. Add in butter with your fingertips or a pastry blender until the mixture becomes a coarse and crumbly. Stir in water until just combined.
Spoon the clumpy batter on top of the peaches. Don’t worry if the batter doesn’t completely cover the peaches, it will spread.
Bake for about 25 minutes, or until the topping is golden brown. Do check with a skewer to test whether the biscuit topping is cooked through. Can bake for another 5 to 10 minutes more if needed.
Serve with vanilla ice-cream or cream.