Peach Cobbler - Home Sweet Home Bake Along (17/100)

I could tell you that I made 2/3 of this recipe because a cobbler that serves 6 to 8 is just too big for three adults (even if those three adults are of the hungry variety.)

Or I could say that I just didn't have a big enough dish for 3 cans of peaches. I could even tell you that portion control is one of the best ways to promote a healthy diet.

Or I could come clean and tell you that my stock-taking skills are dire and what I believed was a can of peaches was in fact a can of mangoes. I briefly contemplated a peach and mango cobbler, but for all of the above reasons, I went for 2/3s of the recipe!

A cobbler recipe was the first time I ever came across the American use of the word, "biscuit." The recipe instructed the user to use their favourite biscuit recipe to top the cobbler. Whilst I briefly contemplated a triple chocolate chip biscuit, actually, what is meant is a tender, buttery dough, that slightly resembles a scone, but is in fact far superior. (Don't look so surprised, I've already expressed my distate for the scone, here.)

Recipes like this do somewhat make me wish I lived the American Dream on a vast homestead, completely self-sufficient, and canning jar after jar of pickles (we will gloss over the fact that I made pickles two years ago to deal with a surfeit of cucumbers, and the jars are still in the pantry waiting to be consumed.)

Ingredients:
For the filling:
3 x 400g tins of sliced peaches (in juice)
50g soft light brown sugar (I reduced this by 10g and didn't miss it, I wonder if it is needed at all)
20g caster sugar (I reduced this by 10g and didn't miss it, I wonder if it is needed at all)]
1/2 tsp mixed spice
1 tsp lemon juice
2 tsp cornflour (I substituted this for arrowroot)

For the topping:
170g plain flour
60g caster sugar, plus 3 tbsp for sprinkling
50g soft light brown sugar
1 tsp baking powder
1/2 tsp salt
120g cold, unsalted butter, cubed
60ml boiling water
1 tsp mixed spice



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