Every fortnight, The Teller Collective owner Aline Davies will share some of her favourite recipes for readers wanting to try a little restaurant magic at home.
Peach Cobbler
Ingredients:
330g self-raising flour
5ml vanilla bean paste
15g baking powder
170g unsalted butter, diced
200g caster sugar
4 large eggs
250ml buttermilk
Toasted almonds for topping
Peach & Vanilla compote:
4 peaches, quartered and stone removed (sourced from Dimit’s Orchard)
250ml water
250ml caster sugar
3g vanilla bean paste
Amaretto cream:
300ml thickened cream
15ml almond essence/Amarretto
30g caster sugar
Method for cobbler:
- Mix together wet ingredients of buttermilk, eggs and vanilla bean paste.
- In a stand mixer, place flour, sugar baking powder and add wet ingredients on a low speed till incorporated.
- Add diced butter in 2 parts and turn the speed to mix butter through completely.
Method for compote:
- Quarter and stone the peaches.
- Immerse in the sugar, water and vanilla mixture and allow to come to a boil and remove from heat.
Assembly for cooking:
- Use a muffin tin and line it with baking paper or patty pans.
- Place 2 pieces of peach in the bottom so it looks like a half peach and pour 30ml of syrup or one spoons worth over the top.
- Make 120g balls of the cobbler dough and place on top of peaches, lightly press it down so its level.
- Bake in a preheated 180℃ oven for 30 minutes and allow to cool on a wire rack.
- When cool to the touch/or after 20 mins, turn the muffin tray over onto a flat baking tray or lift out patty pans and flip out the cobbler.
Serving suggestions:
- At the Food store we like to serve the cobbler with an Amaretto cream and toasted flaked almonds.
- There will always be leftover syrup from cooking the peaches, pour some over the top to garnish the cobbler.
- Best eaten on the day you make it and the cobbler never gets to see the fridge.
Tips and tricks:
- When using butter, unsalted and room temperature is best for pastry work.
- If you don’t have buttermilk, normal milk or soy/almond milk is a good substitute.
- This recipe can be made into a whole cake in a 9-inch spring form cake pan as well.
- If the little ones want to get involved or you don’t have a stand mixer, this recipe can be done in a large bowl by hand, it just takes a few minutes longer.
- You can use any fruit to make this recipe and because you are baking it in the oven, poaching the fruit is optional.