Pelican Point Datil Peach Cobbler
Juicy peaches bake beneath a tender biscuit topping with optional gentle datil-pepper warmth.
Food safety
Refrigerate leftovers within 2 hours.
Allergens: milk, wheat
Equipment
- 8-inch baking dish
- mixing bowls
- pastry cutter or fork
Ingredients (for 4 servings)
- 4 cups sliced ripe peaches, fresh or thawed frozen (600 g)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- Pinch of finely minced seeded datil pepper, optional
- 1 cup all-purpose flour (125 g)
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons cold butter, cubed
- ⅓ cup milk (80 ml)
- Cinnamon
- optional
Directions
Heat oven to 375°F (190°C). Lightly butter an 8-inch baking dish.
Toss peaches with 2 tablespoons sugar, lemon juice, cornstarch, and the optional tiny pinch of datil pepper. Spread in the dish.
Mix flour, remaining sugar, baking powder, and salt. Cut in butter until the mixture looks crumbly.
Stir in milk just until a soft dough forms. Drop spoonfuls over the peaches, leaving small gaps.
Bake 30–35 minutes, until the topping is golden and the peach filling bubbles. Cool for 10 minutes before serving.
Skill taught
Cutting butter into flour for a quick biscuit-style topping.
Affordable substitution
Use canned peaches, drained well; reduce added sugar to taste.
Party option: Bake in small ramekins for individual servings.
Relaxed option: Serve warm with a spoonful of vanilla yogurt or ice cream.
Leftovers and storage
Cover and refrigerate for up to 3 days; reheat individual servings until warm.