Ingredients
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400g Two cans of sliced peaches
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100g soft brown sugar
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100g butter
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1 TableSpoon ground cinnamon
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1 Teaspoon vanilla extract
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2 Teaspoons teaspoons arrowroot or cornflour, mixed to a paste with 2 teaspoons of water
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For the topping
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150g self-raising flour
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150g caster sugar
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1/2 Teaspoon a touch of ground cinnamon
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2 eggs
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150g Softened butter
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Vanilla ice cream or whipped cream to serve.
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Directions
Americans have many ways of making cobblers, depending on which state they come from. Some have a pastry base, some have a crumble topping or a scone-like topping, while others have both a pastry base and a topping. My version is more of a Northern one and is very quick to throw together. It is quite similar to an English crumble, with a topping and no pastry base.
I used canned peaches. You could substitute fresh peaches or any other fruit you like, but you will need to add a small amount of sugar syrup. Canned fruit works well and is much quicker.
Steps
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1
Done
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Place the canned peaches and 100ml of their juice in a saucepan with the brown sugar, butter, cinnamon, and vanilla. Heat gently until the sugar and butter have melted, then stir in the arrowroot or cornflour paste. Cook over a moderate heat for 5-8 minutes, until the mixture begins to thicken; don’t let it boil, just keep it on a gentle simmer. |
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2
Done
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Meanwhile, make the topping. Mix the flour, sugar and cinnamon together in a bowl. Add the eggs and butter and mix well with a wooden spoon (or, if you want to do it my way, with your hands) until the mixture is soft and crumbly; it should not be too wet. Pour the fruit mixture into an ovenproof dish and drop spoonfuls of the topping on to it. Place in an oven preheated to 180 degrees C / Gas mark 4, and bake for 25-30 minutes, until the topping is golden brown and the edges begin to bubble. Serve either hot or cold, with vanilla ice cream and/ or whipped cream. |
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