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Classic Peach Cobbler Recipe
|Peaches||10 , peeled, stoned and sliced|
|Sugar||2 Ounce (50 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||1⁄2 Ounce, cut into small pieces (15 Gram)|
|For pastry topping|
|Flour||6 Ounce (175 Gram)|
|Baking powder||1 Teaspoon|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Vegetable fat||1 Ounce (25 Gram)|
Serving size: Complete recipe
Calories 2293 Calories from Fat 731
% Daily Value*
Total Fat 83 g128%
Saturated Fat 35.1 g175.4%
Trans Fat 0 g
Cholesterol 130.9 mg
Sodium 1409.5 mg58.7%
Total Carbohydrates 363 g120.9%
Dietary Fiber 31.4 g125.7%
Sugars 204.7 g
Protein 37 g73.1%
Vitamin A 141.1% Vitamin C 187.2%
Calcium 63.7% Iron 72%
*Based on a 2000 Calorie diet
Sprinkle with the sugar and cinnamon and dot with the pieces of butter.
Sift the flour for the pastry into a mixing bowl with the baking powder and salt.
Add the butter and fat and cut into small pieces.
Rub the fat into the flour until the mixture resembles breadcrumbs.
Stir in the milk and mix to a dough.
Roll out the dough to a 20 cm/8 in square, about 6 mm/1/4 in thick.
Place over the peaches in the tin.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 40 minutes or until the pastry is golden brown.
If you are using the brandy, carefully lift up the pastry crust and sprinkle the brandy over the peaches.
Replace the crust and serve hot, with cream.