Sometimes I miss baking in the summer. Baking lends itself perfectly to winter – all warming crumbles, lashings of custard, rib-sticking golden syrup sponges and Christmas puddings set on fire. In summer, meanwhile, for Londoners already struggling with the occasional heatwave the thought of adding more heat by switching on an oven seems insufferable. Magazines suggest simple fruit-swirled fools, ice lollies and jazzy fruit salad combinations for dessert instead. But sometimes, these just don’t cut it.
A crumble is a classic in my house, but this time I wanted to make a cobbler to try something a little bit different. I thought it turned out looking so sweet with the little dumplings sitting in neat rows on top of the peaches. It’s definitely heartier than a crumble – a higher ratio of topping to fruit – but it gives that same satisfying texture change between the crunchy demerara top of the dumplings and the fruit juice soaked layer of the underneath. I may have had the leftovers for breakfast. Shh.
- 210g plain flour
- ½ tsp baking powder
- 70g cold butter, cubed
- 40g caster sugar
- 50-80ml milk
- 2 tins of sliced peaches
- ½ tsp vanilla essence
- demerara sugar, for sprinkling
Preheat the oven to 180’C.
Sift the plain flour and baking powder together. Add the cold butter and rub together with your fingertips until it resembles breadcrumbs. Stir in the sugar. Make a well in the middle, and pour in 50ml of the milk. Mix with a knife to a soft dough, adding more milk if necessary. Pat out into a flat disc 1.5cm thick and use a 5cm cookie cutter to stamp out circles. Set aside.
Drain the sliced peaches and tip into a small pie dish. Sprinkle the vanilla essence over the peaches. Arrange the dough discs on top of the peaches, brush with milk and sprinkle generously with demerara sugar.
Bake for 20-25 minutes, until the biscuits are golden and crisp on top. Serve warm with plenty of cream or custard.