Maple Peach Cobbler
Sliced peaches, maple syrup and spices are baked with an easy, British scone topping
Ingredients
For the filling:
- 4 peaches sliced (use frozen if not in season)
- 4 tablespoons maple syrup
- ¼ cup (30 grams) all-purpose/plain flour
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
For the topping:
- 1 cup (130 grams) + 1 tablespoon all-purpose/plain flour (plus more if needed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- 1 large egg whisked, room temperature
- ¼ cup (60 ml) whole milk, room temperature
- 1 tablespoon granulated/caster sugar plus more for topping
- ⅛ teaspoon ground cinnamon
- Small pinch ground nutmeg
Instructions
- Preheat oven to 400°F/200°C.
- To a large bowl, add the peaches, maple syrup, cinnamon, nutmeg and flour. Stir well to combine. Pour into a 2-quart/2 liter baking dish.
- To a mixing bowl sift the flour, baking powder and salt, mix. Rub the butter into the flour using your finger tips (see video for technique) until it forms large crumbles.
- Make a well in the center of the flour and add the egg milk and sugar. Mix the dough lightly with a fork until it comes together, it should only be slightly sticky. If too sticky and a very small amount of flour, if too dry, a little more milk.
- Coat your hands lightly with flour (so the dough doesn’t stick) and bread of pieces of dough and place on top of the peaches, leaving a tiny gap so you can see the fruit. The pieces of dough should be different sizes to make it more rustic.
- Sprinkle a light coating of sugar over the cobbler and bake for 30 minutes until the top is golden. Remove and allow to sit for 15 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 273kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 282mg | Fiber: 3g | Sugar: 31g