This peach cobbler is an old-fashioned beauty made with peaches, flour, milk, sugar, and a surprise trick to make the surface irresistibly crackly and crisp. What we consider one of the best stone fruit cobbler specimens ever.
- Quick Glance
- 30 M
- 1 H, 45 M
- Serves 8
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. Originally published July 3, 2015.
Recipe Testers' Reviews
A delicious, homey cobbler. Perfect for summer and very simple to make. I thought it might be a little too tart since there wasn't any sugar on the peaches, but the cobbler topping seeps down into the peaches and makes a fantastic syrup, and then you have a layer of cakey topping, and finally the crunchy sugar on top.
My cobbler was brown and bubbly after 60 minutes. My peaches were small, so it took 15 to make 4 1/2 pounds.
Most of us, at one time or another, have probably fallen in love with peach cobbler. For me, it was in a big cast-iron Dutch oven over a campfire while camping with the Boy Scouts. We used Bisquick. As mediocre as Bisquick was, it still could not hide the fact that cobbler is a delightful concoction in any form. In the 40 years since, I have tasted many cobblers, all basically the same and yet each one unique. There are always chunks of fresh peaches and always some sort of dough or another. Sometimes, as in this recipe, the dough rests only on the top. Other times the dough surrounds the peaches like an overgrown peach pie. I have seen pie doughs, biscuit doughs, and doughs like scones. One last thing they all seem to have in common is the fact that warm peaches and dough of any kind are always delicious!
Having regaled you with my love of peach cobbler, I will say that this one is the finest that I have ever, or will ever, eat. This seems like a bold statement, and yes, I have, on occasion, been accused of exaggeration. But in this instance, I assure you, these are the facts.
We thought that leaving the skin on the peaches was odd and hoped that we wouldn't be sorry later. I was also concerned that pouring hot water through the sugar and dough was questionable. After 70 minutes in the oven, the peach skins had magically disappeared and the crisp, crackled, candy-like crust that sits atop this masterpiece was a dessert unto itself!
I made the first cobbler as per the instructions in this recipe. I believe it would easily feed 10 to 12 people. We (against my better judgment) gave half to our neighbors. Several days later, I couldn't get this cobbler out of my mind, so I made a second, but I scaled down the recipe since there are only 2 of us. I used an 8-inch square baking dish and 6 small to medium peaches, which after chopping and removing the stones came to exactly 24 ounces. I chose to NOT reduce the amount of batter to allow for a slightly thicker topping and, of course, to allow us to enjoy it from the paddle and mixing bowl since it was egg-free, hence worry-free! I also used a bit less sugar on the top but left the water about the same at just under 1/2 cup. Everyone who has tasted this has fallen completely in love with it.