Peach Cobbler with Brandy
This morning I left Dan snoring in bed. It’s a Saturday and I love that lazy feeling where you wake up, check your alarm and realise that it’s 8 o’clock and that you have actually managed to sleep through your normal 6.30 am get up time. I spent the next half hour listening to the wind and the birds and thinking of something and nothing, coming in and out of sleep – my Saturday morning treat. This morning my thoughts morphed slowly from some photo’s I wanted to take of the garden, to my 4 year old nieces birthday to a peach cobbler I was eager to make.
cookies
Cooking time: 50 min
You’re going to need:
- 6 peaches halved (stoned and sliced)
- 40 g light brown sugar
- ½ teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 175 g self raising flour (I use a mix of white and wholemeal)
- 100 g butter from the fridge
- 50 g light brown sugar
- 40 g chopped nuts or seeds (I particularly like pecans or mixed seeds)
- Pinch of salt
- 5 tablespoons very cold water
Instructions:
- Preheat the oven to 190°C.
- Put the peaches and vanilla sugar and cinnamon in the baking dish then toss together and place in the oven for 15 minutes.
- Rub the butter into the flour using your fingertips. When all the butter is incorporated stir in the remaining ingredient. Now add the water slowly (as you may not need all of it) using your hands to bring the dough together into a ball.
- When the peaches have had their 15 minutes, remove them from the oven, give them a little stir and place balls of the dough on top of the peaches. I like to make about 12 small dough balls although 6 big ones works equally well.
- Return the dish to the oven for 15 to 20 minutes. Cooking time will vary slightly depending on the size of the balls and each individual oven. When the balls are golden brown and peach juices are bubbling up at the side of them then remove the cobbler from the oven. Serve hot, warm or cold with cream or ice cream.