Peach Cobbler

Peaches

• 40 g Unsalted butter
• 900 g Peach, ripe but firm
• 90 g Caster sugar
• 1 medium Lemon
• ½ tsp Ground cinnamon
• 1 pinch Fine sea salt

Cobbler topping

• 200 g Plain flour
• 2 tsp Baking powder
• 40 g Caster sugar
• ½ tsp Fine sea salt
• 80 g Unsalted butter, cold
• 160 ml Whole milk
• 1 large Egg
• 1 tsp Vanilla extract

1. Heat the oven to 190°C (375°F). Put 40 g of the butter into a baking dish and place it in the oven for 3 to 5 minutes, just until melted.
2. Stone the peaches and cut into thick wedges. Toss the peaches with 90 g caster sugar, the juice of the lemon, cinnamon and a pinch of salt, then tip into the hot dish and spread into an even layer.
3. In a mixing bowl, whisk together the flour, baking powder, 40 g caster sugar and 0.5 tsp salt. Rub in 80 g cold butter with your fingertips until it looks like coarse crumbs.
4. Whisk the milk, egg and vanilla together, then pour into the flour mixture. Stir just until you have a thick, spoonable batter; do not overmix.
5. Dollop the topping over the peaches in large spoonfuls, leaving a few gaps so steam can escape. Bake for 35 to 40 minutes, until the topping is golden and the peach juices are bubbling at the edges.
6. Rest for 10 minutes so the filling thickens slightly and the topping stays crisp at the edges. Serve warm.

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