Peach Cobbler with Buttermilk Biscuit Topping
Juicy cinnamon peaches baked under soft, craggy buttermilk biscuits until the fruit bubbles up around the edges.
Ingredients
- Ripe peaches6 pc
- Light brown sugar50 g
- Cornflour1 tbsp
- Lemon1/2 pc
- Ground cinnamon1 tsp
- Plain flour200 g
- Baking powder2 tsp
- Caster sugar3 tbsp
- Cold butter75 g
- Buttermilk150 ml
Method
- 01
Heat the oven to 190C. Slice the peaches without peeling them and toss with the brown sugar, cornflour, cinnamon and lemon juice in a 23 cm baking dish.
- 02
Bake the fruit on its own for 10 minutes so the juices start to run.
- 03
Meanwhile, mix the flour, baking powder, 2 tbsp caster sugar and a pinch of salt, rub in the diced cold butter until it looks like coarse crumbs, then stir in the buttermilk to make a soft, sticky dough.
- 04
Drop spoonfuls of dough over the hot fruit, leaving gaps between them, and sprinkle with the remaining caster sugar.
- 05
Bake for 30 minutes until the topping is risen and golden and the fruit bubbles at the edges, then cool for 10 minutes before serving.
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