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Indian Vegetarian Recipes

peach cobbler – how to make peach cobber | easy peach cobbler

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Peach cobbler recipe with step by step pictures. i bake often and most of the times i end up making cobblers and crumbles with fruits. i make peach cobbler when peaches are in season. since it is the season of peaches in india, thought of sharing an easy peach cobbler recipe which i make during the peach season. one which is truly delish, juicy & moist with peachy flavors.

what is a cobbler?

cobbler is a baked dish made with fruits or vegetable and topped with a cake batter or a biscuit or scone topping. so a cobbler can be both sweet or savory. cobbler recipes are popular both in the united states and the united kingdom. there are many varieties of cobbler recipes and many ways to make it. fruit cobblers are popular as compared to the savory versions made with veggies. fruits like peaches, blueberries, apples, blackberries, cherry, strawberry, apricots are commonly used to make a cobbler.

what is the difference between a cobbler and crumble?

though both cobbler and crumble are used in place of each other for the same dish, a crumble is a different dish. the difference lies in one ingredient that is added to a crumble and that ingredient is oats. adding rolled oats in a crumble makes for a crunchy and crispy topping.

this easy peach cobbler recipe is

  • made with whole wheat flour (like most of my baking recipes)
  • has fresh peaches (though canned peaches can be used too)
  • topped with cake batter
  • very easy and can be made even by beginners
  • peaches are not separately cooked thereby saving some time

serving peach cobbler

peach cobbler can be served warm or at room temperature. you can serve it plain or accompany with vanilla ice cream. leftover peach cobbler needs to be refrigerated. while serving later, just warm slices of peach cobbler in the oven for some minutes.

a note on peaches

you can use any variety of peaches but just make sure they are sweet. you don’t want to end up with a very sour tasting cobbler. a slight tart-sweet taste in the peaches is also fine. so adjust sugar according to the taste of the peaches. you can even use canned peaches.

how to make peach cobbler

preparing peaches

1. rinse peaches gently in water using a colander. drain all water. then peel 500 grams peach or 6 to 7 medium to large-sized peaches. ripe peaches will be easier to peel.

2. cut them into half and remove the stones. chop all of them into 1 to 1.5 inches chunks. do not chop them finely.

3. take the chopped peaches in a bowl. you will need 2 cups chopped peaches. add ¼ cup sugar. this is the proportion of sugar below which i follow according to the taste of peaches.

  • sweet-tasting peaches – ¼ cup sugar.
  • less to moderately tart and sweet-tasting peaches (having a sweet-sour taste) – ⅓ to ½ cup sugar.

4. mix very well and keep aside. the sugar will dissolve in the juices from the chopped peaches. meanwhile, also preheat the oven for 15 minutes at 190 degrees celsius or 370 degrees fahrenheit. use both the top and bottom heating elements for preheating as well as for baking.

melting butter & making batter for peach cobbler

5. take unsalted butter (roughly 50 to 60 grams) in a small bowl or a small pan. let it melt on a stovetop on a low flame. you can even melt butter in the oven in the pan that you will use to bake (use a 9×9 inch square baking pan). you will need about 7 tablespoons of melted butter. keep melted butter aside. you can also use salted butter. use vegan butter for a vegan version.

6. in a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. please use good quality aluminium free baking powder, so that you do not get the metallic aluminium taste and smell.

7. mix very well with a spoon or whisk. add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder and 2 pinches of nutmeg powder. skip salt if using salted butter.

8. next, add ½ cup sugar (8 tablespoons sugar). you can use less sugar too. at times i have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.

9. again mix very well with a spoon or whisk.

10. pour 1 cup milk or add as required. for a vegan cobbler, use almond milk, cashew milk or thin coconut milk.

11. with a whisk mix well. mix with light pressure. you do not want gluten strands to form in the batter. you can even mix by using the cut and fold technique. tiny lumps are alright in the batter. the consistency of the batter is medium flowing like that of a pancake batter. addition of milk will depend on the texture and quality of the flour. so if the batter looks too thick, then add a few tablespoons more of milk. you can even use all-purpose flour, but just add less of the milk.

layering for peach cobbler

12. pour the melted butter in a ceramic or stoneware 9×9 inch square baking dish. this step of adding melted butter in the pan can also be done once you have melted butter and before making the batter.

13. gently pour the batter on top of the melted butter layer.

14. do not stir or mix. do not even shake or tilt the pan.

15. using a spoon, top the chopped peaches on the batter. do not press. just gently place the peaches on the batter all over and evenly. pour the leftover peach juice from the bowl on top of the peaches all over.

16. cover the entire surface of the pan with peaches and sugar mixture. do not make the peach layer even or stir or shake the pan. do not press the peaches in the cake batter. let them float on top of the cake batter. when baking, the cake batter will rise at the top.

baking peach cobbler

17. now place the pan in a preheated oven. bake at 190 degrees celsius or 370 degrees fahrenheit for 40 to 60 minutes. oven time varies and the only way you will now that the peach cobbler is baked well is by checking the crust – it should look crisp and golden. do not open the oven too often. bake without interruption for the first 30 minutes and then later you can check by opening the oven door.

18. once the top crust looks golden and crisp, remove from the oven. i usually bake for some more minutes to get a nice crispy crust at the sides. let the peach cobbler become warm or cool at room temperature.

19. later remove peach cobber slices with a spoon and serve it plain or with vanilla ice cream. enjoy this homemade peach cobbler.

peach cobbler

Servings (change the number to scale):8

a peach cobbler recipe that is easy, homemade and delicious. this is a juicy & moist peach cobbler that includes a cake batter made with whole wheat flour. fresh peaches are added in the cobbler though canned peaches can be subbed.

INGREDIENTS FOR peach cobbler

(1 CUP = 250 ML)

for peach layer

  • 500 grams peach or 2 cups chopped peaches or 6 to 7 medium to large-sized peaches
  • ¼ to ½ cup sugar or 50 to 100 grams sugar – add according to sweetness in the peaches

for butter layer

  • 50 to 60 grams unsalted butter or 7 tablespoons melted butter – salted butter can be added instead

for batter layer

  • 120 grams whole wheat flour or 1 cup (wholemeal flour, atta)
  • 2 teaspoons baking powder
  • 1 pinch salt – skip when using salted butter
  • ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
  • ¼ teaspoon cinnamon powder
  • 2 pinches nutmeg powder – optional
  • 100 grams sugar or ½ cup or add as required
  • 1 cup milk – 250 ml or add as required

HOW TO MAKE peach cobbler

preparing peaches

  • rinse and peel 500 grams peach or 6 to 7 medium to large peaches.
  • cut them into half and remove the stones. chop all of them into 1 to 1.5 inches chunks.
  • take the chopped peaches and sugar in a mixing bowl. for sweet-tasting peaches, add ¼ cup sugar
  • for less to moderately tart and sweet-tasting peaches, add ⅓ to ½ cup sugar
  • mix very well and keep aside. preheat oven at 190 degrees celsius or 370 degrees fahrenheit for 15 minutes prior to baking.

melting butter & making batter for peach cobbler

  • take unsalted butter (roughly 60 grams) in a small bowl or a small pan. let it melt on a stovetop on a low flame. you can even melt butter in the oven in the pan that you will use to bake (use a 9×9 inch square baking pan).
  • in a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. skip salt if using salted butter.
  • mix very well with a spoon or whisk.
  • add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder, 2 pinches of nutmeg powder and ½ cup sugar. you can use less sugar too. at times i have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.
  • again mix very well with a spoon or whisk.
  • pour 1 cup milk or add as required.
  • with a whisk mix well. mix with light pressure. you do not want gluten strands to form in the batter. you can even mix by using the cut and fold technique. tiny lumps are alright in the batter. the consistency is medium flowing like that of a pancake batter.

layering for peach cobbler

  • pour the melted butter in a ceramic or stoneware 9×9 inch square baking dish.
  • pour the batter on top of the melted butter layer. do not stir or mix. do not even shake or tilt the pan.
  • using a large spoon, top the chopped peaches on the batter. just gently place the peaches on the batter all over and evenly. pour the leftover peach juice from the bowl on top of the peaches all over.
  • cover the entire surface of the pan with peaches and sugar mixture. do not stir or shake the pan or press the peaches in the flour batter.

baking peach cobbler

  • now place the pan in a preheated oven. bake at 190 degrees Celsius or 370 degrees fahrenheit for 40 to 60 minutes till the top is crisp and golden. oven time varies, so do keep a check.
  • once the top crust looks golden and crisp, remove from the oven.
  • let the peach cobbler become warm or cool at room temperature. serve peach cobber plain or with vanilla ice cream. leftover peach cobbler can be refrigerated.
  • salted butter can be added. if using salted butter, then skip adding salt to the flour.
  • nutmeg powder can be skipped.
  • if the batter looks too thick, then add a few tablespoons more of milk.
  • for a vegan peach cobbler, use vegan butter and nut milk – almond, cashew or coconut (use thin coconut milk).
  • baking time varies with the types and size of oven, so keep a check.
  • use fresh baking powder for the batter to rise while baking. preferably use aluminium free baking powder.
  • you can sub all purpose flour instead of whole wheat flour. add less milk when using all purpose flour.
  • canned peaches can be used instead of fresh peaches.
  • adjust the level of sugar in the peaches according to the taste.
  • avoid using peaches which are too sour.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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