This peach cobbler is made with peaches, flour, milk, sugar, and boiling water and is the best stone fruit cobbler recipe ever.
Although peach cobbler takes many forms, this particular one 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.
Curious what folks had to say? “The finest 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 has fallen COMPLETELY in love with it.” “Unrivaled in the world of cobblers.” For more of our testers waxing poetic about peach cobbler, read their full comments, found just beneath the recipe. Originally published July 3, 2015.–Renee Erickson and Jess Thomson
- 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 unsalted butter (4 oz), softened
- 2 cups granulated sugar
- 1 1/2 cups 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.