Peach melba cobbler with rosewater cream recipe

Name: Peach melba cobbler with rosewater cream recipe
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: ⅓ cup caster sugar; 150g (1 cup) self-raising flour; pinch salt; 75g cold unsalted butter, chopped; 1 egg; 80ml (⅓ cup) milk; 1 tsp vanilla extract; 6 firm, ripe yellow-flesh peaches, halved and stones removed; 1 punnet raspberries; 300ml thickened cream; 1½ tbsp rosewater; 2 tbsp icing sugar, sifted

Adam Liaw

February 27, 2017

Put those ripe peaches to good use. Supplied

Time:30 mins - 1 hourServes:4-6

A cobbler or crumble is a really simple dessert for feeding a crowd, which is why they're so often seen on pub menus. This peach melba version riffs off another Aussie classic.

Ingredients

⅓ cup caster sugar
150g (1 cup) self-raising flour
pinch salt
75g cold unsalted butter, chopped
1 egg
80ml (⅓ cup) milk
1 tsp vanilla extract
6 firm, ripe yellow-flesh peaches, halved and stones removed
1 punnet raspberries
300ml thickened cream
1½ tbsp rosewater
2 tbsp icing sugar, sifted

Method

Step 1
Preheat the oven to 180°C. Combine the sugar, flour and salt in a large bowl. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Make a well in the centre.
Step 2
Whisk the egg in a bowl, then whisk in the milk and vanilla extract. Pour the liquid into the well you've created in the flour mixture and mix until combined.
Step 3
Arrange the peaches cut side up in a 1.25-litre baking dish. Scatter the raspberries on top, then spoon the batter over the fruit and bake in the oven until golden and cooked through, about 30 minutes.
Step 4
Combine the cream, rosewater and icing sugar in the bowl of an electric mixer. Whip until firm peaks form and serve with the cobbler.