Summer Peach Cobbler with Sophie Hansen

This is such a lovely thing to make for brunch, morning tea or dessert, especially in summer, as we have so much beautiful stone fruit to play with. And especially at Christmas when there are many more opportunities to make and share delicious things. 

Swap the peaches with any seasonal fruit you prefer; apricots would be so good, and/or raspberries!? Even save for the colder months and make this with poached quinces or pears? 

Either way, I hope you make and share soon. 

Sophie Hansen x

Prep time 30 mins (plus 1-hour chilling time)

Cook time 20-30 mins

Serves 6-8

For the biscuits

• 2 cups plain flour 
• 1 1/2 tbsp baking powder
• 1/4 cup caster sugar
• Zest of one orange
• Pinch of salt
• 250g cold cubed butter
• 1 cup cold, thick cream

For the fruit

• 6-8 peaches (skinned or unskinned, your call!)
• 1 good handful of strawberries, hulled and halved
• 1 good handful of blueberries
• 2 tsp cornflour
• 1 tsp ground cinnamon
• 1 tsp vanilla paste
• Juice of one orange or lemon

To assemble

• 2 tbsp cream
• 1 egg
• Demerera sugar, for sprinkling

Method

Combine the flour, baking powder, sugar, orange zest and salt in a bowl and whisk. Turn out onto a work surface and add the cold butter. Work together with the heel of your hand till you have a rough, shaggy dough.

Make a well in the centre of your dough and gradually add the cream, working it into the mixture with your hands as you go. 

Wrap dough and place in the fridge to chill for 30-40 minutes. 

Turn out onto a lightly floured work surface and gently press into a rectangle about 20x15cm or thereabouts. Cut into quarters. Stack quarters on top of each other and press out into another rectangle. Repeat this stacking process once more. 

Now press or gently roll your dough into a slightly bigger rectangle and cut it into rounds using a cookie cutter or glass. 

Place these back in the fridge for another 30 minutes while preparing the fruit.

Combine the fruit in a small roasting tin. Add the cornflour, cinnamon, vanilla and juice and toss with your hands to combine. Set aside until ready to bake.

Preheat oven to 180c. Prepare the egg wash by whisking the egg and cream together in a small bowl. Arrange the chilled biscuits over the top of the fruit and brush with the egg wash, sprinkle with a generous amount of the sugar and pop in the oven for 30 minutes or until the biscuits are golden and have puffed up beautifully. 

Serve hot with yogurt, cream or ice cream.