I’ve really enjoyed writing up the recipe for this Easy Peach Cobbler it’s been fascinating finding out where the idea for the recipe originates. I remember growing up and having my mum make this and so my recipe is reminiscent of that recipe with the slightly more uniformed topping as opposed to the ’cobbled’ together look, but let’s get to the history lesson in a bit shall we.
What topping do you use to make Easy Peach Cobbler?
Traditionally fruit cobblers have a quick and simple biscuit/scone style topping. This is where there is an anglo-american crossover in language. In the US a cookie is our biscuit and their biscuit is more like our scones and can be both sweet or savoury.
I have seen triple crust cobbler trending worldwide which intrigues me as this kind of goes against the original recipe and takes a bit more preparation, even if you plan to use ready mixes such as Betty Crocker. The triple crust version seems to be more like a pastry topped peach pie.
This recipe is effectively a light scone style topping that bakes and increases in size to cover the delicious fruity base. Some people dollop the mixture on in little piles, others (like me) prefer to be a bit more uniformed and cut out scone/biscuit shapes to add to the pie dish.
So the humble cobbler is not a fruit crumble, nor a fruit crunch – it’s a scone/biscuit topped cobbler!
What different fruit cobbler fillings can I use?
Here I’ve opted for a well-known traditional peach filling and added a teeny bit of cinnamon to enhance the depth of flavour. This recipe also had added raisins for extra texture. Other fruits will work wonderfully, and I have listed a few below with added spices you might like to try;
- Blackberry and apple with cinnamon
- Gooseberry and ginger
- Apple and cinnamon
- Pumpkin and pumpkin spice (cinnamon, clove and ginger)
- Rhubarb and apple
You can also use frozen or tinned/canned fruit. This will actually cut out part of the method as with these fruit fillings there is no need to stew the fruit beforehand as it will breakdown perfectly when baking.
How long does this Easy Peach Cobbler last?
If you plan to make this cobbler in advance, you’ll be pleased to hear that it keeps really well covered in the fridge. In fact, I’d say this pudding gets better with age.
You can eat the cobbler straight from the oven or reheated with lashing of your favourite custard or be extra indulgent and have cream! I’ve added a link (affiliate) below to the Pyrex dishes I use, I have a set of three and they are so handy for casseroles, crumbles and puddings.
How did the Peach Cobbler get its name?
Here’s the fun bit. What is the history behind the Fruit Cobbler? Where did the cobbler first appear, and how did the peach cobbler get its name?
Who made the first cobbler?
Well the popular belief is that the cobbler first came about when families settled in America. Being used to suet puddings (seriously, they put suet in EVERYTHING), the British settlers made do with what ingredients they could find and adapted fruit pies and steamed suet puddings. As the adapted topping was different in structure it was added to the pie dishes in dollops, covering the fruit and baked in the oven.
Why call it a cobbler?
There are two theories to this, I happen to love them both equally. The first is that the pudding was literally ‘cobbled’ together given the circumstances and new ingredients hence the name cobbler.
A second theory is that the final baked cobbler resembled the cobbles from home back in London or other British cities and therefore it was affectionately given the name cobbler.
Which theory do you prefer? Let me know in the comments.
What fruits are traditionally used in a fruit cobbler?
This varies depending on when the cobbler is made i.e. what season and where in the world they’re made. Originally it was made with berries and stone fruit such as blackberries, blueberries, and even plums but as you can imagine, the settlers in America were suddenly excited by lots of new fruits to add so you also see cherries, apricots and the much loved peach.
Trouble shooting for this Peach Cobbler Recipe
My fruit is too watery – this may happen if you’ve chose to use a high water-based fruit such as certain berries. You have two options here continue to stew the fruit stirring constantly to evaporate any extra moisture or add arrowroot. If you opt for the latter simply take the fruit off the heat, spoon out some of the juice into an egg cup and add a teaspoon of arrowroot, mix to blend (it will go a creamy colour). Add the arrowroot liquid back into the saucepan with the stewed fruit and return to the heat. The arrowroot will lose its creamy colour and go translucent whilst thickening the stewed fruit at the same time.
My fruit base is not sweet enough – add more sugar or sweetener of your choice.
My fruit base is too sweet – add a little lemon juice to level up the sweet and sour ratio.
My cobblers are burning – (sorry, got the giggles writing that!) if you find your cobbler topping is catching/burning in the oven simply add a foil wrap cover to prevent any further colouring.
If you like my Fruity Cobbler, you’ll love these other fruity autumnal harvest bakes
I just know you’ll want to check out my Gluten Free Gooseberry Crumble and these Easy Gluten Free Apple Turnovers with a hint of cinnamon are pretty special too. If you want to impress the family at tea time why not have a go at this beautiful Simple Spiced Peach Tarte Tatin – gluten free and vegan I promise it’s not as difficult as you’d expect.
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Easy Gluten Free and Vegan Peach Cobbler Recipe
- 4 large ripe peaches or 8 flat peaches
- 40 g raisins
- 2 tbsp sugar I use coconut sugar but granulated or brown sugar is fine
- 4 tbsp water
- ½ tsp sweet ground cinnamon
- 60 g dairy free butter I used Flora vegan salted block
- 60 g caster sugar
- 100 g self raising flour
- 30 g almonds if you like omit the almonds and add 20g flour
- 50 ml water
- ½ tsp flax seeds or chia seeds
- ½ tsp psyllium husk powder or you can use xanthan gum
- De stone your peaches [see notes]
- Chop the peach slices into small dice size pieces and add these, the raisins, water and sugar and cinnamon.
- Cook over a medium heat until the fruit begins to breakdown slightly and the juices get sticky and thicker. Set aside to cool
- In a bowl rub together the butter/dairy free spread and flour into breadcrumbs.
- Add the sugar and almonds and mix to combine.
- Add the chia seed and psyllium husk and mix again to combine.
- Pour in the 50ml of water and with a knife cut through the breadcrumb mixture until it begins to come together to form larger lumps.
- Tip this large crumble mixture onto the kitchen surface and begin to bring together by kneading. Don’t worry, it will come together to form a dough.
- Roll the cobbler dough into a ball, wrap in foil and pop into the fridge to rest for 30mins.
- Preheat the oven to 200°C/180°C fan.
- In an oven proof dish pour the cooled stewed peaches into the bottom and pat down with the back of a spoon to achieve a flat surface.
- Take the cobbler dough out of the fridge and knead for 1 minute until smooth.
- Roll out to 1 inch think and cut 6 cobble stones with a fluted edge cutter.
- I take the little offcuts and place them on the stewed fruit to work out spacing.
- Place the cobbles on top of the stewed fruit, 5 around the edges, I in the centre.
- Brush with dairy free milk and sprinkle a little sugar on top of each cobble to help it go a golden colour.
- Bake in the oven for 25-30mins until golden in colour and the fruit bubbles around the edges of the pie dish.
- Serve once slightly cooled with custard or cream.
To de-stone a peach, simply follow the crease in the flesh with a knife and cut around the stone, twist the two sides of the peach in opposite directions and remove the stone from one half.
If the peach is not yet ripe enough (or if you use nectarines) continue to cut around the stone 4 times so you have 8 slices, then tease the first slice out and the remaining 7 slices should come out easily.
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