A blatant pregnancy craving, I'm not even sure if I have eaten Peach Cobbler before, at least not that I can recollect, but nonetheless the baby wants what the baby wants! So on a cool Autumn evening, I created a scrumptious pudding that completely hit the spot. This is my take on Southern Peach Cobbler - peaches are nearing out of season, and let's face it, canned are way cheaper! And just as good ;)
Also, I used whole wheat flour to make it give it a bit more nutrition, but you could easily swap this out for plain white.
Southern Peach Cobbler
- Ready in: 60 mins
- Complexity: easy
- Serves: 6 - 8
- 2 cans of peaches (in juice not syrup)
- 1/3 cup brown sugar
- 1/2 cup butter*
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup caster sugar
- 1 cup milk*
- 1 tsp vanilla
- Cinnamon for dusting
Preheat the oven to 180°C (375°F). Melt butter and pour in bottom of medium-large baking dish.
Put both cans of peaches (and juice) and brown sugar in a saucepan over low-medium heat and cook gently for 5 - 10 mins until sugar has dissolved.
While you're peaches are cooking, make the batter by mixing together flour, baking powder, salt, nutmeg and caster sugar. Slowly stir in milk and vanilla until just combined.
Very gently, spoon the batter over the butter trying your best not to stir or mix the two together. Then gently spoon the peaches over the top of the batter - again trying not to mix. You are trying to create three layers. Pour the juice/syrup of the peaches over the top of the mixture - I used about 3/4 of it, you can use more or less depending how soft you want the cake mixture to be. And finally, sprinkle with a large helping of cinnamon.
Bake in the oven for 45 - 50 mins, until golden brown on top. Serve with soft vanilla ice cream! Yum!