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Peach & Apple Cobbler

Simplicity is the ultimate sophistication .” – Leonardo Da Vinci

It was a warm day yesterday, however that did not stop me from baking this warm wonderful dessert for lunch. As always, it’s simple and easy to put it all together with ingredients that are found in every kitchen.

Warm puddings and desserts are a family favourite, be it an Apple pie, a crumble or crisp, Bread pudding, a hot souffle or just a cobbler. Buy the fruit that’s in season, be it apples, pears, pineapple, blueberry, strawberry, peaches etc . I had this tin of peaches with me and decided on a cobbler for a change other than a crumble. A cobbler has three layers, a fruit layer which is sweetened and subtly spiced, a biscuit dough and a sprinkling of cinnamon sugar on top.This also happened to be the first Sunday lunch as a family ever since my daughter returned back from Tel Aviv and stepped out of home quarantine. A day to celebrate for sure! Nikhil and Rhea made the most awesome chicken burgers and sweet potato crisps, while I made the dessert. Thank God for a big kitchen!! A special day indeed. All memories to treasure and hold close to my heart.

The main difference between a crumble and a cobbler is the topping – a streusel like topping for a crumble and a biscuit dough like topping for a cobbler. Either ways, all the ingredients are easily available to put this heavenly dessert together.

Do try out this delicious dessert and let me know. Here’s the recipe..


For the fruit layer:

  • Tin of Peaches-1 big or Fresh Peaches-6
  • Apples -2
  • Brown sugar -1/3 cup
  • White sugar -1/4 cup
  • Nutmeg -1 tsp
  • Cinnamon -1 tsp
  • Cornflour -3 tbsp
  • Lime juice of 1 small lime

For the crust:

  • Flour -2 cups
  • Baking powder -1 tsp
  • Brown sugar -1/2 cup
  • White sugar -2 tbsp
  • Cinnamon powder-1/2 tsp
  • Boiling water-1/3 to 1/2 cup
  • Salt -a big pinch
  • Butter -100 gms

To sprinkle on top:

  • White sugar -3-4 tbsp
  • Cinnamon powder-1/2 tsp


For the Fruit layer:

  • Skin the apples and peaches if using fresh. Deseed.
  • Wash and slice the apples and peaches into thick small wedges. If using fresh, skin the peaches and cut the pitted peaches into thick small wedges.
  • Into a bowl, place the cut fruit and add all the other ingredients measured carefully.
  • Layer out the fruit mixture into a bakeware dish.

For the crust:

  • In a clean bowl, measure out 2 cups of flour.
  • Add all the ingredients except water and butter and mix well.
  • Add butter to the flour and work with your fingertips to get a crumbly mixture.
  • Add boiling water and mix the mixture with the help of a spatula to get a dough like consistency.
  • Spread this dough evenly on top of the fruit layer with a spoon.

To sprinkle:

  • In a small cup, take sugar and cinnamon powder and mix well.
  • Sprinkle on top of the crust and bake in a preheated oven of 180 deg.c for 35-40 minutes or till golden brown.
  • Invert the dessert onto a plate and serve as it is or with a dollop of vanilla ice- cream.

Chefs tips:

  • Whichever fresh fruit you choose for this recipe, it has to be sweet and the flesh of the fruit should be firm.
  • All fruits to be washed thoroughly before cutting them into thick small wedges.
  • You can use only brown sugar.
  • The cut fruit has to be handled gently.
  • When using tinned peaches you must discard the syrup as adding the syrup could make the dessert overtly sweet.
  • This dessert has to be served warm.
  • You can serve it with either ice- cream or sweetened fresh cream. ( whip up a cup of cream with 1-2 tbsp of icing sugar or powdered sugar).
  • This serves 8-10 adults.

Till my next post,



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