Peach Cobbler | Baking

Summertime is not just about Mangoes and Water Melons, it is also all about stone fruits from cherries, to apricots, to plums and my favourite Peaches 🙂

The juicy sweet fruit is typical of summers and always always remind me of the mountains. So with peaches in abundance at home nothing better than creating a dessert. Peach Cobbler !! Yes finally and that too in my cast iron skillet. Yes I’m showing off !! One look at it, and you’ll agree it is a thing to show off !! Ever since I started blogging and cooking I saw a lot of recipes being cooked in a cast iron skillet. I wanted it forever. A few months back a friend coming from US was kind enough to carry it for me (inspite all the weight of the skillet) all the way from there, but I got a chance to use it only now 🙂

So coming back to the Peach Cobbler, a cobbler is a dish usually consisting of a fruit as a filling with a crumbly topping. It can be baked in a skillet or any oven proof dish. I’ve made my cobbler in my cast iron skillet, you could also use a pyrex. If not baking in a skillet, please see the notes at the end of the recipe.


For the filling:

1 kg Fresh Peaches, Peeled and sliced

3/4 cup sugar

3 Tbsp Cornflour

3/4 cup butter

For the crumble:

1 cup all purpose Flour

1 tsp Baking Powder

1 cup Sugar

1 cup Milk

4-5, 1″ cubes of butter


1. Preheat oven to 180 degree C.

2. Wash and peel the peaches. Slice them. 

3. Sprinkle the sliced peaches with sugar and cornflour and set aside.

4. In another bowl, mix together flour, baking powder and sugar. Whisk well. 

5. Now add milk to the flour-sugar mix.

6. Place the skillet on the flame, and melt the butter in it. Add the sliced peaches. Mix well.

7. Now add the flour-sugar-milk mix to the skillet and stir till well combined. 

8. Now transfer the skillet into the oven. Top with the cubes of butter and let it take for 45 minutes to an hour.

9. Remove from the oven. Serve with whipped cream or ice cream.

1. If you are not baking in a skillet, just melt the butter in a pan, pour into your baking dish, add the peaches and pour over the flour-milk mix in it and set it to bake.

2. Peach Cobbler can also be made with canned peaches. For those times when you crave a peach cobbler when these beauties are not in season. Though fresh peaches are any day better.

Happy Baking !!

Peach & Apricot Swiss Rolls Anyone?

My mid-week craving for a dessert drove me to some experimentation. I wanted to bake, but something that would satisfy my sweet tooth, would be quick to make and something that I’d never baked before.
It had to be a cake…non-icing…..non-chocolaty….but Sinful all the same.
So after flipping through some recipes I came across the perfect dessert to satisfy my sweet palate.
A Swiss Roll !!

God !! I’ve not had a good old swill roll in so many years. As a child I was always very fascinated with the way the swiss rolls looked and have very distinct memories….so distinct that I can even remember the taste of the Strawberry Swiss Rolls my dad used to bring from this small but absolutely fab pastry shop called Bon Bon.

So here I am, after all these years ready to have some sinful swill rolls of my own…..

Peach and Apricot Swiss Rolls
Cuts into 8 slices.
This recipe is adapted from The Complete Step-by-Step Baking Book by Gina Steer.
I have replaced the cream in the filling with hung curd. This lends a sweet tangy flavour to the rolls and also makes a healthier option for those who love to indulge in sweets but mind their calories too…

75g All Purpose Flour
3 Large Eggs
1 tsp Vanilla Extract
100g Caster Sugar
30g Desiccated Coconut Powder

For the filling
Apricot and Peach Jam / Jelly / Crush (I used crush)
1 cup Hung Curd (400g curd hung for 2 hours)
1 tsp Vanilla Extract
2 tbsp Caster Sugar


  1. Preheat the oven to 220 degree Centigrade, 15 minutes before baking. Lightly oil and line the base of a 9×13 inches baking tray with parchment.
  2. Sift the flour with the baking powder several times and then reserve on top of the oven to warm a little.
  3. Place a mixing bowl with eggs, caster sugar and vanilla essence over a saucepan of hot water, ensuring that the base of the bowl is not touching the water.
  4. With the saucepan off the heat, whisk with an electric hand whisk until the egg mixture becomes pale and mousse` like and has increased in volume.
  5. Remove the bowl from the saucepan and continue to whisk for a further 2-3 minutes. Sift in the flour and very gently fold in using a wooden spatula, trying not to knock out the air already whisked in. Pour into the prepared tin, tilting to ensure that the mixture is evenly distributed. 
  6. Bake in the preheated oven for 10-12 minutes or until golden brown and the top springs back when touched lightly with a clean finger.
  7. While the cake is baking, sprinkle the desiccated coconut over a large sheet of parchment. When the cake has cooked, turn out onto the desiccated coconut covered sheet and trim the edges of the cake. Holding an edge of the paper with the short side of the cake nearest you, roll the cake up.
  8. Let it rest till the cake completely cools down.
  9. In the mean while, whisk up the hung curd, add the vanilla essence and caster sugar. Whisk again till all three are completely blended.
  10. When the cake has completely cooled, carefully unroll it and spread the peach and apricot crush. Then spread the sweetened hung curd mixture and finally drizzle some more peach and apricot crush.
  11. Roll back carefully, cut into slices and then serve.
  12. You could chill it in the refrigerator or serve as it is.

The Verdict: Creamy dreamy apricot bliss.