Peach Cobbler

Preparation

1. Preheat the oven to 190 °C (conventional) and grease a baking dish of about 20 cm square with butter.
2. Toss the peaches with the lemon juice, sugar, cornflour, cinnamon and nutmeg until all the wedges are coated, and spread evenly in the dish.
3. Mix the flour, sugar, baking powder, bicarbonate of soda and salt. Work in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs.
4. Stir the buttermilk and vanilla extract together, add to the flour mixture and mix briefly into a soft dough.
5. Dollop the dough in large spoonfuls over the peaches and sprinkle with the remaining tablespoon of sugar.
6. Bake for 40 to 45 minutes, until the fruit is bubbling and the topping is golden brown. Leave to cool for about 1 hour and serve lukewarm with vanilla ice cream.

Drink with it

• Sweet wine · excellent match

  Riesling Spätlese or Moscato

  The sweetness and fruit of the wine keep pace with the dessert, while the acidity cuts through the butter and ice cream.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Fruit brandy · excellent match

  Apricot or peach eau-de-vie, at room temperature in a small glass

  The eau-de-vie brings back pure stone fruit without the sugar and sets a dry counterpoint to the sweet topping.

  What is Calvados? Apple brandy with origin ↗

• Mellow whisky · excellent match

  Bourbon on ice

  Vanilla and caramel from the oak barrel suit the baked topping and the cinnamon; peach and bourbon are a classic Southern pairing.

  Whisky with food: cheese, chocolate, and savory dishes ↗

• Fruit liqueur · good match

  Peach or apricot liqueur, drizzled over the ice cream

  Drizzled over the vanilla ice cream it doubles the peach fruit; neat in a glass, sweet on sweet quickly becomes too much.