Aaron in the Kitchen

Peach Cobbler

Fresh peaches (left unpeeled to prevent slipping while cutting) (0:08)
100 g white sugar (3:12)
50 g brown sugar (3:26)
14 g cornstarch (3:26)
100 ml water (3:26)
A splash of white vinegar (used as a substitute for lemon juice) (3:56)
2 tablespoons ground ginger (4:17)
2 tablespoons ground cinnamon (4:24)
4 teaspoons salt (4:36)

180 g all-purpose flour (5:19)
14 g baking soda (5:46)
4 g salt (5:34)
2 tablespoons ground ginger (6:08)
2 tablespoons ground cinnamon (6:08)
100 ml water (plus a teeny splash more if needed) (5:19)
250 ml heavy whipping cream (6:56)
150 ml melted butter (7:50)

Slice and core your fresh peaches, leaving the skin on for easier handling (1:01).
In a small bowl, mix together the white sugar, brown sugar, cornstarch, and 100 ml of water (3:00).
Pour this dry and wet sugar mixture over the peaches in a pot (3:46).
Add a splash of white vinegar, ginger, cinnamon, and 4 teaspoons of salt (3:56).
Cook on the stovetop over low heat until the peaches brown slightly and a thick syrup develops (4:49). Remove from heat and set aside (6:40).

In a mixing bowl, combine the flour, baking soda, 4 g of salt, and 2 tablespoons each of ginger and cinnamon to ensure the dough is flavorful (5:19).
Pour in 100 ml of water and the heavy whipping cream (6:56).
Whisk everything together until it reaches a thick pancake batter consistency (add a tiny splash of water if it is too thick) (8:17).

Pour 150 ml of melted butter into the bottom of your baking dish (7:50).
Pour the thick batter directly over the butter and spread it out evenly across the dish (8:17). Do not mix the batter into the butter.
Carefully spoon the cooked peaches and their syrup right on top of the batter, spacing the fruit out evenly (8:55). The crust will naturally rise up around the fruit as it bakes (9:07).