Special equipment:
shallow ovenproof dish

For the filling:
¼ cup sugar
8 ripe peaches, peeled, pitted, and quartered
1 tsp cornstarch
juice of ½ lemon
For the cobbler
1½ cups all-purpose flour
1 tsp baking powder
pinch of salt
½–¾ tsp ground cinnamon, to taste
5 tbsp unsalted butter
1⁄3 cup sugar
1 large egg
½ cup buttermilk
1 tbsp light brown sugar

Method:
1 Preheat the oven to 375°F (190°C).

2 Heat the sugar and 3–4 tablespoons water together in a large, heavy-bottomed saucepan. Once the sugar has dissolved, add the peaches and cook over medium heat, covered, for 2–3 minutes.

3 Mix the cornstarch with the lemon juice to make a paste, then add it to the peaches. Continue to cook, uncovered, over low heat until the liquid thickens around the peaches. Put the peaches in the dish.

4 Sift the flour, baking powder, salt, and cinnamon into a bowl. Rub in the butter until the mixture resembles fine bread crumbs.

5 Stir in the sugar. Whisk together the egg and the buttermilk. Add the liquid to the dry ingredients and bring it together to form a soft, sticky dough.

6 Drop heaping tablespoonfuls of the dough over the surface of the fruit, leaving a little space between them. Sprinkle with the brown sugar.

7 Bake in the top of the oven for 25–30 minutes, or until golden and bubbling. The cobbler is ready when a skewer inserted into the center of the topping comes out clean.

8 Leave to cool for at least 5 minutes before serving with ice cream, custard, or cream.

BAKER’S TIP:
Once you have mastered the art of making a cobbler topping, you can use it as a quick finishing touch to any fresh fruit you have on hand. Harder fruits may need to be poached first, but most can be tossed in sugar and a few spices before topping with the cobbler mix.

Peach Cobbler Recipe