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Fresh Peach Cobbler

6 October 2011


I originally envisioned making a lovely end-of-summer blackberry cobbler – one of my very favourite childhood desserts – but wouldn’t you know, the grocer cleared his stock of fresh blackberries the very day before I visited the market. Just my luck!

I was intent on making a dessert with fresh fruit, however, and peaches were by no means a poor substitute for the berries. This cobbler is best made with firm-ripe, yellow slipstone peaches, and served hot out of the oven with fresh vanilla bean ice cream. The cobbler topping is my mum’s special recipe – adapted from the phenomenal Fannie Farmer cookbook – and is one of the best I’ve ever tried. Take care in topping the fruit, however, as the batter contains a relatively large amount of baking powder, and may overflow the baking dish if filled to capacity.

Buon appetito!



Serves: 6 to 8


Fruit filling

8 firm-ripe, yellow slipstone peaches, peeled, pitted + sliced vertically

1/4 cup caster sugar

1/4 cup golden brown sugar

2 tsp corn starch

1/2 tsp ground cinnamon

1/8 tsp freshly ground nutmeg



1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup caster sugar

1 egg, well beaten

1/2 cup milk

1/2 cup melted butter


1.  Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius.

2.  Place peach slices in a large non-metallic mixing bowl. Combine sugars, corn starch, cinnamon and nutmeg and sprinkle over peaches. Stir gently until fully incorporated.

3.  Transfer peaches to a ceramic baking dish and bake for 15 minutes, or until fruit juice begin to bubble.

4.  Meanwhile, combine flour, baking powder, salt and sugar in a mixing bowl. Add beaten egg, milk and melted butter to dry ingredients and stir well. Remove peaches from oven, cover with topping batter, and return to oven to bake for 20 to 25 minutes, or until topping is golden brown. Serve warm or hot with fresh vanilla bean ice cream.


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