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Peach melba cobbler with rosewater cream recipe

Adam Liaw
Adam Liaw

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Put those ripe peaches to good use.
Put those ripe peaches to good use. Supplied

A cobbler or crumble is a really simple dessert for feeding a crowd, which is why they're so often seen on pub menus. This peach melba version riffs off another Aussie classic.

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Ingredients

  • ⅓ cup caster sugar

  • 150g (1 cup) self-raising flour

  • pinch salt

  • 75g cold unsalted butter, chopped

  • 1 egg 

  • 80ml (⅓ cup) milk

  • 1 tsp vanilla extract

  • 6 firm, ripe yellow-flesh peaches, halved and stones removed

  • 1 punnet raspberries

  • 300ml thickened cream

  • 1½ tbsp rosewater

  • 2 tbsp icing sugar, sifted

Method

  1. Step 1

    Preheat the oven to 180°C. Combine the sugar, flour and salt in a large bowl. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Make a well in the centre.

  2. Step 2

    Whisk the egg in a bowl, then whisk in the milk and vanilla extract. Pour the liquid into the well you've created in the flour mixture and mix until combined. 

  3. Step 3

    Arrange the peaches cut side up in a 1.25-litre baking dish. Scatter the raspberries on top, then spoon the batter over the fruit and bake in the oven until golden and cooked through, about 30 minutes. 

  4. Step 4

    Combine the cream, rosewater and icing sugar in the bowl of an electric mixer. Whip until firm peaks form and serve with the cobbler.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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