- 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
- 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.
- 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.
- Combine the milk and egg in a small bowl. Add them to the oat mixture and stir until a dough forms.
- 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.
- Serve the cobbler warm, accompanied by cream or ice cream.
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