A Cobbler is a dessert created by early settlers of America who wanted to recreate their favourite english steamed or suet (raw hard fat) puddings, but facing a lack of suitable ingredients they used seasonal fruits and berries and whatever was available to them at the time instead. And just as well! No offence given but we would take fresh seasonal berries over raw hard fat any-day! 

A cobbler is made with a biscuit dough or alternatively a scone batter type of crust. It has fruit dropped on top giving them the "cobbled" appearance an hence it's name. 

From its origins in America it filtered back through the Anglo-sphere and a common variety in the UK and Australia is the Peach Cobbler.

As our amazing fresh Peach & Amaretto Jam is now back in season, now is the time to take advantage of this seasons beautiful peaches to create your own fresh peach cobbler, enhanced with QJJ's exquisite Peach & Amaretto Jam. 

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Ingredients

6 TO 8 SERVINGS

2 cups Plain flour

1 1/2 cups sugar

2 teaspoons baking powder

2 teaspoons salt

2 large eggs, beaten to blend

1/2 cup crème fraîche

1 cup whole milk

2 teaspoons vanilla extract

4 tablespoons (56g) unsalted butter

1kg peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)

1 jar of QJJ Peach & Amaretto Jam 

Preparation

Step 1

Preheat oven to 180°. Mix together Flour, Sugar, Baking Powder and Salt in bowl. 

Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. 

Add egg mixture to dry ingredients; whisk until smooth. 

Melt butter in a 12 inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.

Step 2

Add batter to pan. Scatter fresh peaches over, then spoon dollops of our amazing QJJ Peach & Amaretto Jam evenly over the batter. Bake in oven for 45-50 minutes or until a tester inserted into centre of cobbler comes out clean.

Let cool slightly. Cut cobbler into wedges and serve with whipped cream or Vanilla ice-cream.

Step 3

Enjoy!

Warm regards, The QJJ Recipe Team

P.S. Curiously Cobblers were promoted by the Ministry of Food (in the UK) during the second world war, since they are filling, yet require less butter than traditional pastry, and can (I stress can) be made with margarine. We will go with butter though thanks,... if its all the same!

P.P.S Our Peach and Amaretto Jam can be found on our store here.