Peach cobbler

Cobblers are said to have originated in the British American colonies, where English settlers unable to find suet to make traditional puddings improvised to create this popular dish. There are various different versions of the topping. Some use a batter, others an American ‘biscuit’ or English ‘dumpling' topping. The early American colonists loved their cobblers so much that they would be often served as a main course and for breakfast.

Although there are savoury versions, fruit cobblers are now served primarily for dessert. Perhaps the most popular variety of all, especially in the Deep South, is the peach cobbler. A dish so good, that there is even a special annual event to celebrate it. Peach Cobbler Day has been held every year on 13th April since the 1950’s, when it was created by the Georgia Peach Council to promote canned peaches.

Of course, you could use canned fruit for this dish, but I would make the most of the summer glut of fresh peaches. I have gone for a topping of American biscuits, which are essentially like our English scones. The trick here is not to be too heavy handed with the biscuit mixture so they remain light and fluffy. Any leftover dough can be cut into rounds, placed on a baking tray and baked for 10 minutes at 190°C/gas mark 5. They are delicious warm from the oven, spread with butter and enjoyed as a cook’s treat.