Old-Fashioned Peach Cobbler
User Reviews
4.8
87 reviews
Excellent
Old-Fashioned Peach Cobbler
Report
This old-fashioned peach cobbler is made with peaches, flour, milk, sugar, and a surprise trick to make the surface irresistibly crackly and crisp. It's the best cobbler we've ever tried.
Share:
Ingredients
- 4 1/2 pounds (about 10 large) peaches unpeeled, cut into 1-inch (25-mm) chunks or slices
- Zest and juice of 1 lemon preferably organic
- 1 stick (4 oz) unsalted butter softened
- 1 1/2 to 2 cups granulated sugar depending how sweet your peaches are, divided
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup whole milk (or substitute almond milk)
- 1/2 cup hot water
- heavy cream cold, for drizzling
Add to Shopping List
Instructions
- Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with foil, pressing it into the edges of the pan and allowing a little excess foil to hang over the edge of the sheet.
- Place the peaches in a 9-by-13-inch baking pan and pat them in a roughly even layer. Using a zester or a Microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they plummet into the baking dish and get lost among the peaches.
- In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 1/2 cups sugar on medium speed until sandy, about 1 minute.
- Add the flour, baking powder, and salt and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly.
- Reduce the speed to low and slowly add the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes more.
- Plop the batter in 6 large blobs over the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit so it’s no more than about 1/2 inch thick in any place.
- Sprinkle the remaining 1/2 cup sugar over the batter. Then drizzle the hot water evenly over the sugar to melt the sugar into the topping. (Yes, we know, it’s a strange method. But it works. Trust us.)
- Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown. (You’ll want to start checking it at 60 minutes. A toothpick inserted in the topping should come out dry—just be sure to check it in a few places.)
- Let the cobbler sit in the baking dish on a wire rack for at least half an hour. (It's no fun to wait, we understand. But scalding hot stone fruits are no fun, either.) Scoop the warm peach cobbler into big bowls and dribble heavy cream on top.
Nutrition Information
Show Details
Serving
1portion
Calories
503kcal
(25%)
Carbohydrates
96g
(32%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
33mg
(11%)
Sodium
337mg
(14%)
Fiber
5g
(20%)
Sugar
73g
(146%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 503kcal | 25% |
| Carbohydrates | 96g | 32% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 337mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 73g | 146% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
87 reviews
Excellent
Other Recipes
You'll Also Love
