Peach Cobbler

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Happy Mothers Day to all the mothers of the world!  I hope you have all been as spoilt and showered with love as I have been. Of course my spoiling included a bunch of cookbooks!  My cookbook collection is so large that I have had to build a new set of shelves in my study to accommodate them all, and yet my endless fascination with what other people can do with food never ends.

However, on this occasion I went back to my grandmother’s recipes to create a Mothers Day dessert.  She called this a peach cobbler, although I am not sure if that is technically correct.  Whatever it should be called, it is a lovely dessert that is easy to make and sure to please.  It is best served warm. I serve it with whipped cream, but my grandmother generally used vanilla ice cream.

Recipe

  • 1 kg can/bottle peaches in natural juice
  • 200 g butter, softened
  • 3/4 c caster sugar
  • 2 eggs
  • 1 t vanilla
  • 3/4 c wholemeal flour
  • 1/2 c plain flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 c desiccated coconut
  • 1/2 c almond meal

Strain peaches in colander over a bowl. Retain juice. Line 23 x 32cm baking pan with baking paper. Preheat oven to 170C.

Beat butter and sugar until light and fluffy. Add eggs 1 at a time and beat well. Add vanilla. Blend flours, baking powder and soda, and fold into butter mixture.  Fold coconut into mixture, and finally fold in almond meal. Spread mixture evenly over the pan and smooth surface.

 Gently push peach slices into the batter.  Be sure to place them close together.

Once the batter is completely covered in peaches it is ready to cook.  Bake for 30-35 minutes or until a skewer  into the centre comes out clean.

While cobbler is in the oven, place reserved juice and 2 T golden syrup into a small saucepan on the stove. Heat on medium until mixture is about to boil, and then turn down to low.  Heat until mixture has reduced and thickened slightly.  When cobbler has cooked. use a large spoon to pour syrup even over entire surface of the cobbler.

Serve immediately with your favourite topping!

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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