All Your Tinned Fruit & Peach Cobbler

Growing up the child of working class migrant parents in the ’70s, a bowl of tinned peaches with vanilla ice-cream seemed like the height of sophistication. I still love tinned peaches.

The beauty with this cobbler recipe is that it’s not limited to peaches. It’s another one of those aaahhh! people are ringing the doorbell what should I do for sweets recipes. Deep breath. Look in the pantry. What tinned fruit do you have? Do you have sugar, flour, salt, butter and a couple of other things? Woot! You got dessert. It may look a little retro and rustic. The syrup may leak a little, as it did for me below. But this – warm – with vanilla ice-cream is, if not the height of sophistication, then at least extremely high on satisfaction.

Of course you can make cobbler with fresh fruit. In that case slice and pre-bake the fruit in the lemon/sugar mix for 10 minutes before adding the topping. That would be bougie. But I am a child of the ’70s. Give me my tinned fruit. And a re-run of The Brady Bunch while you’re at it.😉

“A little peach in the orchard grew,—
A little peach of emerald hue;
Warmed by the sun and wet by the dew,
It grew.”

-Eugene field (1859-1895), from “the little peach”, poem in the public domain

All Your Tinned Fruit & Peach Cobbler

You are a peach. No, you are.

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Prep Time:15 minutes mins

Cook Time:35 minutes mins

Course: Dessert

Keyword: baked, cobbler, peaches, tinned fruit

Servings: 6

Ingredients

• 1 kg tinned fruit (peaches, pineapple, apple, apricot) drained. This time around (photo) I used a mix of peaches and pineapples because I didn't have enough peaches.
• ½ cup brown sugar, packed (can increase this if you like it sweeter)
• 1 tsp lemon juice (can increase this if you like lemon)

Cobbler

• 1 cup plain flour
• ½ cup caster sugar
• ½ tsp salt
• 1 tbsp baking powder
• 60 g butter, melted and cooled to room temperature
• ¾ cup milk
• 1 tbsp vanilla extract

Instructions

• Preheat oven to 190℃/375℉.
• Put fruit into a baking dish. Add lemon juice and sugar and stir to make a syrup and coat the fruit.
• Combine flour, sugar, salt and baking powder in a medium bowl.
• Add milk and vanilla extract to the melted butter and stir to combine. Add wet ingredients to the dry ingredients. Lightly beat until smooth.
• Dollop batter over the top of the fruit, ensuring it's covered.
• Bake for 35 minutes until top is crispy and golden. When tapped with fingers it will feel firm but bouncy. Eat warm or at room temperature.