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Peach cobbler

Neil Perry
Neil Perry

This cobbler is a lovely summer-time dessert. It's delicious with any stone fruit, and it's great with whipped cream, too.

Stonefruit and ice-cream; it must be summer.
Stonefruit and ice-cream; it must be summer. Photo: William Meppem


butter for greasing

800g fresh ripe peaches, peeled, seeded and chopped into 1cm dice

110g self-raising flour

55g caster sugar

1 tsp ground cinnamon

60g butter, chopped coarsely

1 egg yolk

60ml buttermilk

20g roasted hazelnuts, roughly chopped

20g blanched roasted almonds, roughly chopped

20g icing sugar

ice-cream, to serve


Preheat the oven to 180°C.

Butter a baking dish that fits the peaches and place the peaches in.

Sift the flour, caster sugar and cinnamon into a bowl; rub in the butter. Stir in the egg yolk and enough of the buttermilk to make a sticky dough. Drop heaped teaspoons of the mixture over the peaches and sprinkle with the chopped nuts.

Bake the cobbler for about 40 minutes or until golden brown. Remove from oven, allow to rest for 10 minutes, then dust with icing sugar.

Serve with vanilla ice-cream.

Serves 4-6

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.

Main ingredient:
Stonefruit, Cream/Milk, Nuts
Family meals, Midweek dinner, Australia Day

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