Ingredients:
For the Peach Filling:
- 1kg fresh peaches (about 5-6 large peaches)
- 150g granulated sugar
- 1 tablespoon lemon juice
- tablespoon cannabis oil (adjust based on desired potency)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
For the Biscuit Topping:
- 200g plain flour
- 50g granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 115g unsalted butter, cold and cut into cubes
- 240ml whole milk
- 1 teaspoon vanilla extract
To Finish:
- 2 tablespoons granulated sugar
- Vanilla ice cream, to serve (optional)
Instructions
Preparing the Peach Fillings:
1. Blanch and Peel the Peaches:
- Bring a large pot of water to boil.
- Make a small “X”incision at the bottom of the peach
- Blanch the peaches in the boiling water for 30 – 60 seconds, then immediately transfer them to a bowl of ice water
- Peel the skins off the peaches, remove the pits, and slice them into thick wedges
2. Mix the Peach Filling:
- in a large bowl, combine the peach slices with granulated sugar, lemon juice, cannabis oil, vanilla extract, cinnamon, nutmeg and cornstarch. Mix gently until the peaches are well coated.
Assemble the Filling:
- Pour the peach mixture into a 22 x 23cm baking dish, spreading it out evenly.
Preparing the Biscuit Topping:
1. Combine dry ingredients:
- in a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add Butter:
- Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Add Milk and Vanilla:
- in a separate bowl, combine the milk with the vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined. The dough will be sticky.
Assembling the Cobbler:
1. Top the peaches:
- Drop spoonfuls of the biscuit dough over the peach filling. The dough should cover most of the peaches but doesn’t need to be completely even.
- Sprinkle the granulated sugar over the top of the biscuit dough.
2. Bake:
- Bake in the preheated oven at 190°C for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the biscuit topping comes out clean. The peach filling should be bubbling around the edges.
3. Cool Slightly:
- Allow the cobbler to cool for at least 15 minutes before serving, which helps the filling to set.
Serving:
Serve the peach cobbler warm, with a scoop of vanilla ice cream if desired.