About this recipe:A heavenly peach cobbler that can be made with either tinned or fresh peaches. Fresh peaches are great to use when they're in season. Serve warm with custard, vanilla ice cream or cream for a lovely pud.
2 (420g) tins sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornflour
200g caster sugar
125g plain flour
2 teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornflour in water, then stir into peach mixture; set aside.
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
Melt 110g butter in a 20x30cm baking dish. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
Far too wet and hasn't cooked at all, even though its been in the oven for an hour and half. There is just a thin crust of scone on the top floating above the sauce.
However the flavour is lovely, just looks nothing like the picture above - 30 Jun 2013