Peach cobbler

Ingredients

• 1,000 gPeaches, yellow, raw
• 120 gSugars, granulated
• 3 gSpices, cinnamon, ground
• 15 gLemon juice, raw
• 15 gCornstarch
• 5 gButter, without salt editorial addition
• 200 gWheat flour, white, all-purpose, unenriched
• 50 gSugars, granulated
• 10 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 2 gSalt, table
• 85 gButter, without salt
• 150 gMilk, whole, 3.25% milkfat, with added vitamin D
• 10 gSugars, granulated

Method

1. Blanch the peaches for 30 seconds, peel, stone and cut into wedges; about 1.2 kg of fruit gives 1000 g of flesh.
2. Preheat the oven to 190 °C. Toss the peaches with 120 g sugar, 3 g cinnamon, 15 g lemon juice and 15 g cornstarch and spread in a baking dish of about 20 × 30 cm greased with 5 g butter.
3. Pre-bake the fruit for 15 minutes at 190 °C until it releases juice and bubbles.
4. Meanwhile mix 200 g flour, 50 g sugar, 10 g baking powder and 2 g salt, rub in 85 g cold diced butter with your fingertips to coarse crumbs and stir in 150 g cold milk with a fork to a sticky dough.
5. Drop the dough in 8 spoonfuls over the hot peaches and sprinkle with 10 g sugar.
6. Bake for 30 minutes at 190 °C until the topping is golden brown and cooked through and the juices bubble thickly around it.
7. Rest for 15 minutes so the juices thicken and serve warm in 8 portions.