Aretha Franklin's peach cobbler

  • 10 (240g) tins sliced peaches, drained
  • 225g unsalted butter, divided, 110g cut into small pieces
  • 200g sugar, plus 50g
  • 1/2 tsp ground cinnamon
  • 1/8 tsp grated nutmeg
  • 50g plain bread crumbs
  • 2 store bought refrigerated pie doughs
  • 35g plain flour
  • Canola oil spray
  • Vanilla ice cream, for serving
1) Preheat the oven to 180C/Gas 4.

2) In a large saucepan, add peaches, 115g of butter, 200g of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.

3) Spray a 25cm square pan with canola oil and place 1 layer of dough into the baking dish. Place a few chips of butter, as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 chips of butter and bake for 25 to 30 mins or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

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