Indian Vegetarian Recipes

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

https://www.vegrecipesofindia.com/peach-cobbler/

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.

Indian Vegetarian Recipes

Millet Nellikai rasam sadam

Millet Nellikai rasam sadam – Healthy one pot rasam sadam recipe using millets – Amla | gooseberry rasam sadam recipe with full video

One-pot rasam sadam is always my go-to comfort meal, especially during this winter season. I posted Rasam sadam recipe in Jeyashris kitchen many years back. This recipe is adapted from my Nellikai rasam. I tried this using millet to make it healthy. As amla | gooseberry | nellikai is in season, let’s make the most of it during the right season.

Nellikai is very rich in Vitamin C, and many people find it difficult to eat it raw as it is very sour. Rather than making pickles, you can make rasam or try out this Rasam Sadam using nellikai. For most South Indians, rasam is a staple and comfort food. Pair it with any favorite vegetable curry and a sutta appalam | roasted papad and enjoy the hot rasam rice.

I have posted so many varieties of rasam recipes in Jeyashris kitchen. You can check out, Paruppu rasam, Lemon rasam, Cauliflower rasam, Kandanthippili rasam

Healthy one pot rasam sadam recipe using Indian Gooseberry

Course Main Course

Cuisine Indian, South Indian

Keyword one pot meal, South Indian rasam recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Jeyashri suresh

Ingredients

1/2 cup millet I used Barnyard millet, you can use little millet, promos millet ,foxtail millet or quinoa too
1/4 cup Toor dal can use moong dal too
1/2 tsp turmeric powder
Salt as needed
2 tsp ghee
2 tsp oil
1 tsp mustard seeds
2 pinches asafoetida
3-4 cups of Water

To grind

3 amla | Nellikai| Gooseberry
1 tomato
Few coriander stems
Few curry leaves
6-7 garlic cloves
1 tbsp coriander seeds |Dhaniya seeds
1 tbsp whole black pepper
2 tsp cumin seeds
Few coriander leaves

Instructions

Wash and soak the millet and toor dal in 3 cups of water for 10 mins
Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding
In a pressure cooker add 1 tsp ghee and 2 tsp oil
Add the mustard seeds and asafoetida
once the mustard cracked add the ground paste to this
Cook for 2 minutes
Add turmeric powder and salt
Mix well and add the soaked millet dal mixture along with the water
cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well
Add finely chopped coriander leaves
Serve hot

Video

Notes

1. You can use any variety of millet. Do not use Ragi or jowar or bajra

2. You can use raw rice or Seeraga samba rice. In that case use 4 cups of water

3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve

4. Instead of coriander seeds, pepper and cumin you can add 2 tsp of rasam podi or sambar podi

5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal

Wash and soak the millet and toor dal in 3 cups of water for 10 mins.

Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding.

In a pressure cooker add 1 tsp ghee and 2 tsp oil.
Add the mustard seeds and asafoetida.
once the mustard is cracked add the ground paste to this.

Cook for 2 minutes
Add turmeric powder and salt.

Mix well and add the soaked millet dal mixture along with the water.

cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well.

Add finely chopped coriander leaves
Serve hot.

Notes
1. You can use any variety of millet. Do not use Ragi or jowar or bajra
2. You can use raw rice or Seeraga samba rice. In that case, use 4 cups of water
3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
4. Instead of coriander seeds, pepper, and cumin you can add 2 tsp of rasam podi or sambar podi
5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal.