Summertime peachy treat

Arlene Thompson. INLT 16-611-CONArlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON
Arlene from Carrickfergus Cookery School, Carrick YMCA, recommends you try this good old fashioned cobbler, made with fresh sweet and juicy peaches which are readily available throughout the month of August.

A cobbler dish and can be made with a savoury or sweet filling (normally fruit), and topped with either a scone or biscuit topping. They can also be made with blackberry or blueberry fillings and they are usually served hot with vanilla ice cream.


8 ripe peaches halved, stoned and cut into wedges

1 vanilla pod halved lengthways and seeds scraped out

zest of 1 lime

40g soft brown sugar

zest and juice of 1 orange

2.5 cm piece fresh ginger, peeled and finely grated

Cobbler topping:

40g ground almonds

100g self raising flour

50g caster sugar

pinch salt

100g butter, cut into cubes and chilled

icing sugar

vanilla ice-cream to serve

1. Pre heat the oven to 220 C. Place the peaches, vanilla seeds, sugar, orange zest and juice, lime zest and ginger into an oven proof earthenware dish, and gently combine together.

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2. Place into the oven and immediately turn the temperature down to 190 C and allow to cook for 10- 15 minutes or until the peaches have softened slightly.

3. Meanwhile using a food processor, add the flour, sugar and salt. Add the chilled butter and whizz until the mixture resembles fine breadcrumbs.

4. Place the mix in a bowl, add 2 tablespoons cold water and gently bring together until a firm dough is formed. Do not over mix.

5. Remove the peaches from the oven, and gently stir in 75 ml water to loosen any peaches stuck to the sides and to create a little sauce.

6. Top the peaches with six large spoonfuls of the dough and return to thev oven for 20 minutes until it is golden and bubbling.

Serve hot with ice-cream.