An American deep-dish pie, Peach Cobbler is made with Baking Powder Biscuit dough and fresh peaches. An alternative zoay of making the crust is to drop spoonfuls of the dough on top of the fruit. In this case the brandy must be sprinkled over the fruit before it is covered with the dough. Cobblers may be served with a Hard Sauce or Brandy Butter, with a fruit sauce or vanilla ice-cream.
10 peaches, blanched, peeled, stoned and sliced
2 oz. sugar
1 teaspoon ground cinnamon
1 tablespoon butter, cut into pieces Baking Powder Biscuit dough made from
6 oz. flour, etc.
1 tablespoons brandy
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a 2-inch deep 8-inch square cake tin, combine the peach slices, sugar and cinnamon. Dot the top of the fruit with the butter.
On a lightly floured board, roll out the dough into an 8-inch square 4-inch thick. Lift the dough on the rolling pin and lay it over the fruit. Trim the dough but do not press down the edges.
Put the tin in the centre of the oven and bake for 40 minutes or until the pastry is golden brown.
Remove the cobbler from the oven. Using a palette knife or spatula, carefully lift up the pastry crust. Sprinkle the brandy over the peaches. Replace the crust and serve immediately.