I’m glad you came back to check out the second recipe of the Phi Online Magazine. This month’s recipe is absolutely divine! I am a chocolate lover and search for any excuse to bake with chocolate… but the fact that this recipe has made it into my book shows how delicious it is.
I was given a baking book on my 18th birthday by my boyfriend, but it was only a little while later that I began to rapidly lose weight and with it, the desire to bake. This was the first and only recipe I made from the book whilst I was ill because I began searching for ‘healthier’ alternatives with less butter or sugar (which is probably the reason why I chose to bake with peaches instead of chocolate!). This is no longer the same recipe as the one in the book because I made changes to adjust the amount of butter and the types of sugar used. Yet, despite these changes, I still could not help but eat this with a nice serving of custard! All of this just shows how contradictory the thoughts and decisions which whirl through your mind when you have anorexia can be.
Today, I make the same cobbler, but I eat more custard, because that’s what I love and a treat is a treat, right? So, I really think you should try this with custard too. Oh, and you won’t have to feel guilty because there is fruit in this, and fruit is healthier than chocolate, I think?!
October is the perfect month to make it because we are nearing the end of the peach and nectarine season. Use fresh fruit if you can and try not to choose it too ripe because the steam trapped under the cobbler topping will soften it for you. Trust me, the smell of this dessert is so so good…the mixed spice gives it a really good depth of flavour and the top becomes so crispy because of the sprinkled sugar that I can guarantee it will be finished super quickly. You may have noticed that the recipe calls for slightly salted butter rather than unsalted butter. This is because I think the contrast of the salted topping goes really well with the sweet peaches below, which have a nice hint of caramel because of the addition of light brown sugar – what’s not to love! So, if the start of term is already stressing you out and you need an excuse not to begin all of your reading, I think I have just found one for you.
Oh, and don’t forget to tag @phi.mag because I want to see all of your creations!
The Fearless Baker
Preparation time: 30 minutes
For the filling: 600g peaches or nectarines (or 2 cans tinned peaches, drained)
20g soft light brown sugar
10g caster sugar
¼ teaspoon mixed spice
½ teaspoon lemon juice
1 teaspoon cornflour, or plain flour if you don’t have any
For the topping: 85g plain flour
30g caster sugar, plus 1 teaspoon for sprinkling
25g soft light brown sugar
½ teaspoon baking powder
50g cold, slightly salted butter
30ml boiling water
½ teaspoon mixed spice
- Preheat the oven to 180°C. If using tinned peaches, strain them of any juice
- To make the filling, mix together the peach slices, sugars, mixed spice, lemon juice and cornflour in a bowl. Tip into a 6-inch pie or baking dish, making sure to spread them the filling out evenly
- To make the topping, mix the flour, sugars, baking powder and salt. Rub the cold butter in with your fingertips to form a coarse breadcrumb consistency. Add the boiling water and mix it through using a fork until just combined to form a soft, doughy consistency
- Using a spoon, drop small pieces of the dough over the peaches. A few peaches may still be visible, but that is ok, just cover them as much as possible. In a small bowl, mix together the remaining teaspoon of caster sugar with the mixed spice and sprinkle over the dough
- Bake for 35-40 minutes, or until the topping turns a rich and golden brown
- Allow to cool slightly before serving (trust me, you do not want to burn your tongue!)