Crispy Peach Cobbler
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Ingredients
- 4 1/2 pounds (about 10 large or 2 kg) peaches, unpeeled, cut into 1-inch chunks or slices
- Zest and juice of 1 lemon
- 4 ounces (115 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar, divided (recommend reducing to 1 1/2 cups)
- 1 1/2 cups (190 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse or kosher salt
- 3/4 cup milk (whole is ideal; almond will work too)
- 1/2 cup hot water
- Heavy cream, cold, for drizzling
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Preparation
Step 1
Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil to catch drips.
Step 2
Place peaches in a 9×13-inch baking pan in roughly an even layer.
Step 3
Finely zest the lemon evenly over the peaches and squeeze the lemon juice over them, avoiding seeds.
Step 4
With an electric mixer, beat butter and 3/4 of the sugar until sandy, about 1 minute.
Step 5
Add the flour, baking powder, and salt, and beat until combined, about 30 seconds.
Step 6
Lower the speed and slowly mix in milk. Continue beating at medium speed for 2 more minutes until light and fluffy.
Step 7
Plop the batter in large blobs over the peaches.
Step 8
Spread the batter evenly over the fruit using a small offset spatula or butter knife, ensuring it's no more than 1/2-inch thick.
Step 9
Sprinkle with remaining sugar and drizzle hot water evenly over the sugar.
Step 10
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.
Step 11
Let the cobbler sit on a wire rack for at least 30 minutes before serving.
Step 12
Scoop into bowls and drizzle with heavy cream.
Step 13
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Chef's notes
The recipe's unique technique results in a crisp lid, unlike traditional cobblers.
Best served with a drizzle of cold cream or crème fraîche instead of vanilla ice cream.
Peaches will be juicy and may slide around until cooled slightly.
