Le Creuset Brown Butter Caramelised Peach Cobbler
Posted by Philip Morris and Son on 2nd Feb 2024
| DIFFICULTY Easy | PREP TIME Under 30 Min. | COOK TIME Under 1 Hrs. | SERVES 4 |
Indulge in these delicious, adorable and sweet individual Caramelised Peach Cobblers using Le Creuset Petite Casserole Dishes.
For this recipe, you'll need a Le Creuset Stoneware Petite Casserole
INGREDIENTS
- 50g butter
- 2 x 420g tinned peaches, drained
- Zest of 1 lemon
- 100ml milk plus 30ml for brushing the dough
- 5ml vanilla essence
- 1 free-range egg
- 280g cake flour
- 140g butter, chilled and cubed
- 140g caster sugar
- 1 teaspoon baking powder
- 2 Tablespoons brown sugar
- Whipped cream or clotted cream, to serve
METHOD
- For the filling, melt the 50g of butter until it starts to brown and foam; swirl it so it doesn’t burn.
- Drain the peaches and reserve the syrup for later. Add the drained peaches to the brown butter and fry for a minute or two until they caramelise. Remove from the heat, sprinkle the lemon zest into the peaches, and divide the peaches between four La Collection Petits Fours Petite Casseroles.
- For the dough, whisk together the milk, vanilla, and egg. Place the flour and butter in a large mixing bowl and rub until coarse breadcrumbs are formed. Add the caster sugar and baking powder and mix well.
- Add the wet ingredients to the fl our mixture and mix until a dough is formed.
- Divide the dough in spoonfuls between the four casseroles, brush with milk, and sprinkle the brown sugar over.
- Bake for 30-35 minutes until golden and cooked through.
- Serve with whipped cream or clotted cream.