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Peach Cobbler
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Cobblers were first invented in the American West during the mid 19th century. They were 'cobbled' together, as it were, in order to create a substitute for pioneer's who could not cook potted pies in a Dutch oven.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 6 servings
2 tins of peaches in fruit juice
35g Xylitol sweetener (or ordinary sugar if you prefer)
50g soya butter
1/4 tsp bicarbonate of soda
100g soya yoghurt
150g wholemeal self-raising flour.
Method
Pre-heat the oven to 190 ༠C/ 170 ༠C fan/375 ༠F/5 Gas.
Drain all but two table spoons of the tinned peaches in fruit juice.
Bake the peaches for 20 minutes.
Mix the flour, bicarbonate of soda, and sweetener/sugar.
Melt the butter in a saucepan, the incorporate into the flour, along with the yoghurt.
Take the peachs out of the oven and increase the heat to 220 ༠C/ 200 ༠C fan/425 ༠F/7 Gas.
Create dough balls and place them on top of the peaches.
Bake for a further 20 minutes.
Categories
#Peaches
#Cobbler
#Pudding
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