Peach Cobbler
User Reviews
4.9
Peach Cobbler
Description
Peach Cobbler combines fresh, peeled, and sliced peaches with a blend of lemon juice, sugar, cornstarch, and warming spices such as cinnamon and nutmeg. This fruit filling is placed in a buttered baking dish, allowing the peaches to release their natural juices enhanced by the citrus and spices. The topping is a biscuit-like batter made from flour, sugar, baking powder, baking soda, salt, cold butter, buttermilk, and vanilla. The butter is cut into the dry ingredients to create a coarse crumb before wet ingredients are folded in just until combined, preserving a tender, lumpy texture. Dollops of this batter are placed over the peaches and baked to a golden brown, developing a contrast between the soft fruit and the light, cakey crust.
Typically served warm, this cobbler works well as a dessert after meals or a sweet treat with tea. The balance of the juicy peach filling and the slightly dense but tender topping highlights the fresh fruit while providing a pleasant mouthfeel with the biscuit-style topping.
The recipe notes mention that using cake flour yields a softer and fluffier topping, whereas all-purpose flour results in a denser texture. Adjusting the flour type can tailor the topping's consistency to preference.
Ingredients
Peach filling
- 4 lbs peach firm but ripe) peeled, cored and sliced thick, fresh
- 1 1/2 Tbsp lemon juice fresh
- 1/2 cup (100g) granulated sugar
- 1 Tbsp (8g) cornstarch
- 3/4 tsp ground cinnamon divided
- 1/8 tsp ground nutmeg
Topping
- 1 1/2 cups (200g) cake flour scoop and level to measure, or all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp (143g) unsalted butter cold and diced into small cubes
- 1 cup (235ml) buttermilk
- 1 tsp vanilla extract
- 2 tsp (8g) granulated sugar for sprinkling over top
Instructions
For the peach filling
- Preheat oven to 375 degrees F.
- Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice.
- In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.
- Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.
For the topping
- If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combined.
- Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.
- Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy).
- Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).
- Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top.
- Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.
- Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.
Notes
- Using cake flour will produce a softer, fluffier topping, while all-purpose flour creates a denser texture.
- Ensure peaches are firm but ripe to maintain shape during baking.
- Butter the baking dish thoroughly to prevent sticking and promote even browning.
User Reviews
Overall Rating
4.9
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