Old-Fashioned Peach Cobbler
User Reviews
4.8
Old-Fashioned Peach Cobbler
Description
In this recipe, peeled and sliced peaches are layered in a baking pan and enhanced with lemon zest and juice to add brightness and balance the fruit's sweetness. The batter topping is made by creaming butter with sugar, then adding flour, baking powder, salt, and milk to form a slightly thick, batter-like dough. Dollops of this batter are placed over the peaches before baking in a moderate oven.
During baking, the peaches soften and release juices while the batter expands and firms into a soft, fluffy crust with gentle sweetness. The contrast between warm, tender peaches and the biscuit-like topping gives a classic cobbler experience. This dessert can be enjoyed warm, possibly with heavy cream drizzled on top for extra richness.
Because the recipe calls for adjusting sugar depending on peach sweetness, you can control the final dessert's sweetness. The use of lemon helps prevent the peaches from oxidizing and adds a fresh note. Serving soon after baking ensures the crust remains soft and contrasts nicely to the juicy filling.
Ingredients
- 4 1/2 pounds (about 10 large) peaches unpeeled, cut into 1-inch (25-mm) chunks or slices
- lemon preferably organic, zest and juice of 1
- 1 tick (4 oz) butter softened, unsalted
- 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 milk or substitute almond milk, whole
- 1/2 cup water hot
- heavy cream cold, for drizzling
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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