#Ad – this post is in collaboration with Opies – it is also my entry into their food bloggers competition
This drunken peach cobbler is a hand’s down one of my favourite recipes I have ever created on the blog. I’ll be honest, I was unsure of how it would turn out but it was just amazing. It is simple, quick and tasty, making it a recipe you can make whenever you have the urge for a sweet treat.
If you are a reader of our blog you will know that I am one for easy recipes. Minimal ingredients that I don’t already have and quick, easy instructions to follow. This recipe ticks all the boxes, it takes less than 10 minutes to get prepared and then 35 minutes in the oven cooking whilst you relax.
Cobbler recipes are traditionally made with fruit and then topped with either a biscuit, batter or scone topping. Here in the UK, we tend to top ours with scone style toppings however for this one I have gone for a cake topping, the soft sponge with the crispy exterior works well with the soft sweet peaches.
We have used Opies peaches with Courvoisier for our recipe and they work perfectly. They contain 5% alcohol or less by volume but they are a perfect combination alongside the cake topping. Depending on the occasion you can finish this dish off with either vanilla ice cream or just some simple cream. Kayleigh and I demolished our portion on its own after taking pictures, so it works well either way.
- 2 x jars Opies peaches with Courvoisier (drained but retaining some of the syrup) - I sliced mine for even cooking
- 120g golden caster sugar, plus extra for sprinkling
- 150g plain flour
- 1 tsp baking powder
- Baking powder
- ½ tsp ground cinnamon
- 150g butter
- 1 small egg
- Heat oven to 180C/160C fan/gas 4.
- In a baking dish lay the drained peach slices and a little of the syrup in the base. Sprinkle with 1 tbsp of the sugar and set aside.
- In a mixer add all the remaining ingredients apart from the egg, mix until it is all combined.
- Add the egg and continue to blitz until it comes together to make a thick dough.
- Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread.
- Sprinkle with a little caster sugar then bake for 35 mins, until golden.
- Serve warm either on its own or with ice cream.
Opies do a wide range of products including a delicious Mango & Passion Fruit Compote is now available in Waitrose & Ocado. I tried this on top of ice cream at Christmas in July and it was divine! Another product they have is Black Cherries with Kirsch which I plan to make a black forest inspired dish. This will be shared on the blog when I do create it.
Let me know if you give this drunken peach cobbler a go, I’d love to know what you think. You can check out our other recipes here on the blog.