Yes I know I’m a bit late to the party posting a peach recipe when we are now coming into Autumn….but I had a couple that needed to be used up, and a cobbler is a great way to use up any end of season peaches which may be a little less than perfect; you can even use tinned peaches if you want for a truly out of season peach cobbler.
I just had two peaches, which were a little past their best, so I made a mini cobbler which just serves two people. Cobblers are incredibly quick and easy to make, and it doesn’t matter one jot if they look a little rustic and wonky, in fact I think they almost should be a bit rough around the edges, it all adds to the charm and they still taste great.
I added some ground ginger and cinnamon to both the peach filling and cobbler topping, the warm spices seemed fitting for the transition into cooler weather and they work well with the peaches. The cobbler topping is crisp on top, aided by a sprinkling of demarera sugar for crunch, and soft and moist inside, like a good scone. The cobbler is best, I feel, served warm with a good dollop of vanilla (or nutmeg) ice cream; and there’s really no need to portion it out into bowls, just share it greedily straight from the skillet.
Mini Peach Cobbler For Two (Or One!)
- 2 large ripe peaches
- 1 tbsp light brown soft sugar
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 75 g (scant 2/3 cup) self raising flour
- 1/4 tsp baking powder
- 1/2 tsp ground ginger
- 25 g (2 tbsp) caster sugar
- 35 g (generous 2 tbsp) cold butter, cubed
- 1-2 tbsp milk
- extra milk and demarera sugar for sprinkling
Heat the oven to 190C/375F/gas mark 5.
Peel and stone the peaches and cut them into small chunks, place them in an approx 6.5in (16cm) skillet or oven dish, sprinkle over the sugar, cinnamon and ginger and toss to combine.
Mix together the flour, baking powder, ginger and sugar. Add the butter and rub in until the mixture resembles breadcrumbs; stir in enough milk to form a soft dough, it should be slightly sticky.
With floured hands, break off pieces of the dough and roll them into small balls, place them on top of the peaches in the skillet.
Brush the tops of the balls of dough with milk, sprinkle with demarera sugar, then bake for 20-25 minutes until the topping is risen and golden and the peaches are bubbling.
Serve warm with ice cream.