‘I love the contrast between the tender peaches and that crisp and caramelised topping’
It bakes up golden and crisp, giving way beneath the spoon to reveal the golden warmth below.
With ripe fragrant peaches, the beauty in this Texan-inspired peach cobbler, lies in restraint. A little sugar, a squeeze of lemon, a touch of vanilla, a hint of cinnamon. The peaches don’t need much coaxing. They simply need their sweetness lifted to that edge of caramelisation, letting the natural juices bubble and thicken.
Like a crumble, I make the topping by feel, rubbing the butter into the flour and sugar until it forms a crumbly dough. A touch of buttermilk makes it ready to dollop on top. It bakes up golden and crisp, giving way beneath the spoon to reveal the golden warmth below. I love the contrast between the tender peaches and that crisp and caramelised topping.
When you eat this cobbler with my Texan BBQ pork ribs you will find that this whole meal is a marriage of rugged flavours and tender touches – the ribs rich and smoky, the cobbler soft and soothing. Texas barbecue manages to find harmony between both, a reminder that food doesn’t have to be polished to hit you right in the soul.
Peach cobbler
- 800g fresh peaches (about 6-8 medium sized peaches), peeled and sliced
- 60g-80g sugar (adjust based on sweetness of peaches)
- 1 teaspoon corn starch
- ½ vanilla pod, seeds scraped
- 5ml lemon juice
- 125g flour
- 40g caster sugar
- 7g baking powder
- Pinch salt
- 100ml buttermilk
- 60g unsalted butter, diced
- 1 tablespoon demerara sugar
- Pinch cinnamon
Method
- Preheat your oven to 190C. In a large bowl, combine the sliced peaches, sugar, corn starch, vanilla and lemon juice. Toss until the peaches are evenly coated. Let them sit for about 10 to 15 minutes to allow the juices to release and the peaches to macerate.
- In a separate bowl, mix together the flour, sugar, baking powder and salt. Add the butter and rub it in with your fingers until it resembles breadcrumbs.
- Stir in the buttermilk until just combined. Be careful not to overmix; a few lumps are OK.
- Pour the peach mixture into a round or oval baking dish, spreading it evenly.
- Spoon craggy lumps of the topping batter over the peaches. It will spread slightly and join during cooking, but it’s nice to see colourful pockets of peach. Sprinkle with the demerara sugar and cinnamon and bake in the preheated oven for about 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the topping comes out clean.
- Let the cobbler cool for at least 10 to 15 minutes before serving. Serve with crème fraiche, cream, ice cream or even custard, depending on your preference. You can also make this with cherries, plums, apricots or nectarines.
Serves 3-4