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Peach cobbler

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Peach cobbler
  • Serves: 4

  • Cooking time:

 

A tasty variation on fruit crumble, this classic American pud combines juicy peaches with an irresistibly crunchy topping

Ingredients

  • 6 peaches, peeled, stoned and thickly sliced
  • Juice of 1/2 lemon
  • 50g caster sugar

For the cobbler topping:

  • 40g butter
  • 125g self-raising flour
  • 25g caster sugar, plus 4tsp extra for sprinkling
  • 100ml full-fat milk

Nutritional information

Each portion contains:

  • Calories375
    19%
  • Fat10.0g
    14%
  • Saturates6.0g
    30%
  • Sugars24.0g
    27%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

Method

  1. Put the peaches in a large bowl, standing in the sink. Pour over enough boiling water to cover the fruit. Leave for 1 minute, then pour away the water. Cover the peaches with cold water and leave for 2 minutes. Drain, then peel - the skin should come away easily.
  2. Preheat the oven to 200C/ gas 6. Put the sliced peaches in an ovenproof dish. Add the lemon juice and caster sugar, then toss gently so that the peaches are well coated.
  3. To make the topping, rub the butter into the flour until it resembles breadcrumbs. Add the sugar and all but 1 tablespoon of the milk. Mix to a soft dough and roll out on a lightly floured surface, until 1cm thick. Stamp out 5cm rounds, re-rolling to make as many rounds as possible.
  4. Lay the dough 'scones' over the peaches, distributing them evenly. Brush with the rest of the milk and sprinkle with 2 teaspoons of sugar. Bake for about 25 minutes. Serve warm, sprinkled with remaining sugar, with ice cream, cream or custard

Average rating

  • 3
(39 ratings)

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