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Peach Cobbler

PEACH COBBLER


Americans have many ways of making cobblers, depending on which state they come from. Some have a pastry base, some have a crumble topping or a scone-like topping. While others have a pastry base and a topping. My version is more of a northern one and is very quick to throw together. It is quite similar to an English crumble, with a topping and no pasty base.


I use canned peaches. You could substitute fresh peaches or any other fruit you like, but you will need to add a small amount of sugar syrup. Canned fruit works well and is much quicker.


FOR 4-6


2 x 400g cans of sliced peaches 100g soft brown sugar 100g butter 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 2 teaspoons arrowroot or cornflour, mixed to a paste with 2 teaspoons water vanilla ice cream or whipped cream, to serve


For the topping 150g self-raising flour 150g caster sugar a touch of ground cinnamon 2 eggs 150g softened butter


Place the canned peaches and 100ml of their juice in a saucepan with the brown sugar, butter, cinnamon and vanilla. Heat gently until the sugar and butter have melted, then stir in the arrowroot or cornflour paste. Cook over a moderate heat for 5-8 minutes, until the mixture begins to thicken; don’t let it boil, just keep it on a gentle simmer.


Meanwhile, make the topping. Mix the flour, sugar and cinnamon together in a bowl. Add the eggs and butter and mix well with a wooden spoon (or, if you want to do it my way, with your hands) until the mixture is soft and crumbly; it should not be too wet. Pour the fruit mixture into an ovenproof dish and drop spoonfuls of the topping on to it. Place in an oven preheated to 180C/Gas Mark 4 and bake for 25-30 minutes, until the topping is golden brown and the edges begin to bubble. Serve either hot or cold, with vanilla ice cream and/or whipped cream.




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