I received these two cans of peaches as a compliment when we were in the mall the other day. At first I was really not sure what to do with them. I had thought o f giving them away to a friend when S suggested that I should bake something with it. At first I thought of baking an eggless cake with the peaches but then I found this recipe in The book called Delectable desserts of the world. This recipe had some simple ingredients and looked enticing. So I decided to give this a shot. I am glad I did because this dessert, apart from being extremely simple to put together, is very decadent and delicious. The flavours of the peaches and apples along with the biscuit crust compliment each other very well.
This dessert is made up of thick bubbly layer of juicy sweet fruit covered by a crust. The dough for the crust can either be dropped by spoonfuls or it can be rolled and cut into biscuits. Either way, you end up with beautiful golden brown biscuits that are crisp on the outside, soft and flaky on the inside.
I have taken the shots in a hurry so I did not have the time set up the props. So please excuse the photographs
Apple and Peach cobbler recipe:
Preparation time: 20min
Baking time 25mins
Canned peaches- 2, 8oz can
Apples-2, peeled, cored and chopped into bite sized pieces
Cinnamon powder- 1/4tsp
Plain flour- 2tbsp
Juice of 1/4 lime
For the topping:
Plain flour- 1 cup
Baking powder- 1tsp
Condensed milk- 3tbsp
Vanilla ice cream to serve
For the fruit stuffing:
- Drain the syrup from one can and set aside. Discard the syrup from the other.
- In a sauce panMix the chopped apples, canned peaches, sugar, lime juice and the reserved syrup.
- Mix the cinnamon powder and the flour into the fruit mixture, toss and set it aside.
For the topping:
- Combine all the dry ingredients and the butter and pulse in a blender for 6-7 times
- Add the condensed milk, vanilla and the cream and pulse again for 5-6 times
To assemble the cobbler
- Scoop out a tbsp of the topping mixture and plop them on the fruit mixture. The dough should be patchy and should not cover the entire surface
- Bake in a preheated oven at 220C for 20 to 25 mins till the syrup bubbles on top and the topping is browned.
- Serve warm or cold with Vanilla Ice cream.
This cobbler is my contribution Nancy's Your best recipe Event