Peach Cobbler

    55 minutes

    A cobbler is an easy way to turn seasonal fruit into a ‘proper dessert’. Apricots, plums, blueberries, apples or pears can be used instead of peaches.

    17 people made this

    Serves: 4 

    • 1 cup peach nectar, apricot nectar or apple juice
    • 1/3 cup sugar
    • 1 tablespoon plain flour
    • 1/2 teaspoon freshly grated nutmeg
    • 3 cups fresh, or frozen and thawed, sliced and peeled peaches (about 6 medium peaches)
    • 1/2 teaspoon grated lemon rind
    • 2/3 cup plain flour, extra
    • 2 tablespoons old-fashioned (5 minutes) or quick-cooking (1 minute) rolled oats
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • 2 tablespoons butter
    • 2 tablespoons milk
    • 1 egg

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C. Whisk the peach nectar with 1/3 cup sugar, 1 tablespoon flour and half the nutmeg in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more, or until thickened. Stir in the peaches and lemon rind and cook until bubbly. Keep warm.
    2. Combine 2/3 cup flour in a medium bowl with the rolled oats, 2 tablespoons sugar, the baking powder and the remaining nutmeg. Using a pastry blender or two knives, cut in the butter until the oat mixture resembles coarse breadcrumbs.
    3. Combine the milk and egg in a small bowl. Add them to the oat mixture and stir until a dough forms.
    4. Spoon the warm peach mixture into a round 23 cm cake tin. Spoon the dough into four even mounds on top. Bake for 18–22 minutes, or until a toothpick inserted into the centre of a mound of dough comes out clean.
    5. Serve the cobbler warm, accompanied by cream or ice cream.

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    Reviews in English (2)


    This is one of the best cobbler recipes I have tried.. ABSOLUTELY LOVED IT! It was super easy to make, and a big hit with the husband and son!!  -  18 Jan 2011


    Something else. I used the apple variation but left the peach nectar in.. it was YUMMMMY!  -  18 Jan 2011