Easy Peach Cobbler

Hello Foodies! Are you in the mood to prepare a unique dessert? You'll love the peach cobbler with custard base we're going to show you today because of its taste, texture combination, and most importantly, how easy and quick it is to make. It's perfect if you're looking to introduce fruit into a dessert, especially seasonal fruit, like the peach in this case.

In our dessert recipes, you'll find another version of the peach cobbler (in this case without custard), as well as many other fruit pies. Among our favorites are the classic apple pie and this delicious cherry pie.

Including fruit in desserts is always a hit, as they provide sweetness and texture. Peaches have many health benefits, thanks to all their properties. They're high in fiber, vitamin C and antioxidants that protect our skin and also help fight cancer.

Peach cultivation in Spain is deeply rooted. It is carried out primarily in Murcia and Lleida, although depending on the months of their seasonality, you will also find peaches from other parts of the country.

Interestingly, the nectarine is considered a hairless mutation of the peach. Only occasionally do peach trees produce one.

For the peach cobbler with custard base, you can select the variety you like best. If you buy it during the peak season (from May to October), you will enjoy its flavor to the fullest and it will be at the optimal ripeness for consumption, as well as being cheaper.

Let's get started with the recipe!

How to make the recipe Easy Peach Cobbler

1. We start by preheating the oven to 320ºF. Then, we place the tart ring on top of the baking paper. We spread the shortcrust pastry on top of it carefully, making sure to place it correctly without breaking. We shape the edge with our fingers and if we have tweezers , we make some marks to make it prettier.
2. With the same tweezers or a fork, we prick the tart base and place an oven-safe cling film on top of the pastry. We scatter rice, chickpeas, or any other legume we have at home. This will prevent the pastry from puffing up in the oven and losing its shape. We put the base in the oven until it's cooked. When we see that it is, we take it out and paint the base with a beaten egg and put it back in the oven until it browns.
3. Now we're going to prepare the custard. On the one hand, we heat the milk with the vanilla essence in a saucepan and set it aside. On the other hand, in a bowl, we're going to beat the egg yolks, together with the sugar and cornstarch. We do this until a fluffy and uniform mass is created. Now we add a splash of the milk we had in the saucepan, and mix. When it's integrated, we pour the mixture into the saucepan with the rest of the milk. We put it over low heat and stir continuously with a whisk until it thickens. We let it cool down and lose temperature, pouring it into a metallic tray where we'll put cling film on skin to prevent a crust from forming.
4. When the custard is cold, we fill the base with it and place the peach on top, which we have previously sliced. Finally, we paint it with syrup or peach jam.

Notes and Tips

For the preparation of the peach tart with custard base, we used a 23-centimeter diameter ring.

Let us know what you thought of the recipe. Easy, right? Leave us your comment and don't forget to share it with your foodie friends and family.

Keep in mind that, by following the steps described above, you can prepare many other versions with your favorite fruit: pineapple, mango, apricots...

See you soon, Foodies!