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.
The Teller Collective owner Aline Davies. Photo: Heather Radevski.
Peach Cobbler
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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.
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