Original Boat Street Café owner Susan Kaplan handed this peach cobbler recipe down to me when I took the reins, and it’s still a favorite. The method is a bit unusual. I dress unpeeled juicy peaches with lemon zest, then smear the batter on top, followed by a dousing of sugar and a bit of hot water. The result is a delicate crackly crust unrivaled in the world of cobblers. Use the same cobbler crust to top summer berries or other stone fruits, if you prefer.–Renee Erickson and Jess Thomson
LC What Folks Are Saying About This Recipe Note
“The finest peach cobbler that I have ever, or will ever, eat.” “WOW!” “The crisp, crackled, candy-like crust that sits atop this masterpiece was a dessert unto itself.” “An 11 out of 10.” “EVERYONE who has tasted this peach cobbler has fallen COMPLETELY in love with it.” “Unrivaled in the world of cobblers.” That’s what folks are saying about this peach cobbler recipe. Although peach cobbler takes many forms, this particular peach cobbler has been deemed by our testers as the best darn cobbler on the planet. It isn’t biscuity so much as it is cakey with a shatteringly crisp, crackly surface and sweet, syrupy fruit beneath. Just thought you should know.
Peach Cobbler Recipe
- Quick Glance
- 30 M
- 1 H, 45 M
- Serves 8
- 4 1/2 pounds (about 10 large) peaches, unpeeled, cut into 1-inch chunks or slices
- Zest and juice of 1 lemon, preferably organic
- 1 stick (4 ounces) unsalted butter, softened
- 2 cups granulated sugar
- 1 1/2 cups (about 192 grams) 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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, it’s a strange method, but it works. Trust us.)
- 6. 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.)
- 7. 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.
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