Peach Cobbler with Yoghurt Biscuits
Inspired by techniques from America's Test Kitchen.
Fresh peaches baked with lemon and topped with quick, tender yoghurt biscuits sprinkled with cinnamon sugar.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 20 × 20 cm baking dish
- large bowl
- colander set over a bowl
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 318 kcal |
| Protein | 4.9 g |
| Carbohydrate | 53.4 g |
| of which sugars | 32.7 g |
| of which free sugars | 16.4 g |
| Fat | 10.8 g |
| of which saturates | 6.5 g |
| Fibre | 3.5 g |
| Salt | 0.59 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Peaches
- 1.1 kg ripe peaches, peeled, stoned and cut in 1.5 cm wedges about 8 medium
- 50 g caster sugar
- 1 tsp cornflour
- 1 tbsp lemon juice
- 0.5 g fine sea salt or table salt a pinch
Biscuits
- 140 g plain flour
- 40 g caster sugar
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1.5 g fine sea salt or table salt about ¼ tsp
- 70 g unsalted butter, melted and slightly cooled
- 120 g whole-milk natural yoghurt
- 8 g caster sugar mixed with 0.25 tsp cinnamon, for sprinkling about 2 tsp
- 1
Draw out the juice. Toss the peaches with the 50 g sugar and leave 30 minutes, then drain in the colander, keeping 60 ml of the juice. Removing the excess liquid keeps the biscuits from sinking into a soggy filling.
- 2
Bake the fruit. Heat the oven to 220 °C (200 °C fan). Whisk the reserved juice with the cornflour, lemon juice and salt, toss with the peaches in the dish and bake 10 minutes so the fruit is hot when the biscuits go on.
- 3
Make the biscuits. Whisk the flour, sugar, baking powder, bicarbonate and salt. Stir the melted butter into the yoghurt (it will clump slightly, which is fine), then fold into the dry ingredients until just combined.
- 4
Top. Divide the dough into 6 rough mounds over the hot peaches and sprinkle with the cinnamon sugar.
- 5
Bake. Bake 16-18 minutes, until the biscuits are golden and a skewer in the centre of one comes out clean. Cool 15 minutes before serving.
Storage
Best eaten warm on the day. Leftovers keep covered in the fridge for 2 days; reheat in the oven.
