Peach Cobbler

1. PLACE peaches and ¼ cup caster sugar in a large bowl and toss together. Set aside for 40 minutes to macerate and let the peaches leach juice and sweat.
2. PREHEAT oven to 210°C (200°C fan forced).
3. DRAIN peaches in a colander, saving the juices.
4. PLACE ¼ cup of the peach juice in a large bowl. Add cornflour and lemon juice. Mix well.
5. ADD peaches to the juice mixture and toss to coat.
6. POUR peaches and juice into a medium glass or ceramic baking dish. Bake for 12 minutes then remove from oven and set aside.
7. WHISK together flour, ¼ cup caster sugar, baking powder, and baking soda in a large bowl. Add spread and rub it in with your fingers until it resembles breadcrumbs.
8. ADD plain yoghurt and gently fold through until a dough is formed. Stop mixing when yoghurt is mostly mixed in with some streaks of flour still visible.
9. CRUMBLE lumps of the topping across the peaches. Do not fully cover the surface to allow the heat to come through and reduce the syrup. Sprinkle demerara sugar and cinnamon on top.
10. BAKE for 20 minutes or until topping is golden. Remove from oven and set aside for 20 minutes to allow syrup to thicken.
11. SERVE with reduced fat vanilla yoghurt.

Peach cobbler traces its origins back to the early days of America, where European settlers brought their culinary traditions, including various fruit-based desserts, to the New World. Ontario is a major producer of peaches, with the Niagara Peninsula accounting for 90% of the province’s peach crop. This delicious recipe uses natural peach juices in the syrup, boosting the peach flavour and reducing the need for extra added sugar. The skin has been left on the fruit for added fibre, and plant-based spread and yoghurt is used instead of butter to limit the amount of saturated fat. White and yellow peaches, nectarines and plums all work well in this recipe, so use whatever is in season or available to you. Try adding blueberries or rhubarb to boost the amount of fruit and vegetables even further.