Peach, Maple & Fig Cobbler


Preparation info

  • Serves


    • Difficulty


Appears in



By Lorraine Pascale

Published 2017

  • About

This American pudding comes in sweet and savoury incarnations and its toppings vary to the extreme – some are made with cold butter like a British crumble, and others are made with melted butter that is poured over the fruit like a batter. Some are rolled out like pastry and stamped with a cookie cutter, and others still are just dolloped on top. I opted for the last variety, as I loved its buttery taste and the neat ‘crazy-paving’ look.


  • knob of butter
  • 6 firm ripe peaches, cut into wedges (stones discarded – you can peel them if you fancy but I don’t)
  • 3 firm ripe figs, cut into quarters
  • 3 tbsp maple syrup
  • 1 tsp ground cinnamon


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and use the knob of butter to lightly grease the pie dish. Tip the peaches into the prepared dish with the figs, maple syrup and cinnamon, and then mix well to evenly combine. Set aside.

To make the topping, melt the butter in a small pan or in the microwave and leave to cool a little. Put the flour and sugar into a bowl and mix well with a wooden spoon. Then add the melted butter and salt and stir until the mixture starts to come together.

Take a small handful of the dough (about 50g) and squidge it together into a ball, then flatten it out a little and place on top of the fruit. Continue with the rest of the topping to make nine balls that sit side by side on top of the fruit.

Place the pie dish into the oven and cook for 40–45 minutes, or until the topping is cooked through and golden brown and the fruit is bubbling around the edges. This cobbler is best served warm with fresh cream, ice cream or custard.