Peach cobbler


(For 4 portions)

  • 3 punnets Limon Cress
  • 420gr peach in syrup (tin)
  • 80gr unsalted butter
  • 150gr flour
  • 225gr caster sugar
  • ½ tsp baking powder
  • 225ml mlik
  • icing sugar for dusting


  • Dice and divide the butter at the bottom of the 4 skillet dish (or ramequin) and place into a medium hot oven until the butter is melted. 
  • Meanwhile, mix the flour, baking powder, caster sugar and 2 punnets of freshly cut Limon Cress. 
  • Make a wheel in the bowl and pour the milk in, whisk until the batter is nice and smooth. 
  • Remove the skillet from the oven and divide the batter on top of the melted butter. 
  • Drain the peach and keep half of the juice. 
  • Divide and add the pieces of peach on top of the batter and add some of the juice. 
  • Put back in the oven and bake at 180℃ for 20 to 25 minutes. 
  • Dust with the icing sugar and serve warm with the remaining of the Limon Cress. 

Recipe: Franck Pontais

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