Peach melba cobbler with rosewater cream recipe

Adam Liaw
Put those ripe peaches to good use.
Put those ripe peaches to good use.  

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.


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


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