Cooking From Memory ~ A Recipe Journal


Peach Cobbler

Peach Cobbler

Ingredients for the Peach Filling ~

  • 4 large fresh peaches, sliced
  • ¼ cup sugar

Ingredients for the Cobbler Topping ~

  • ½ cup butter, melted
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • ¼ cup turbinado sugar (optional, but really nice)
  • whipped cream or ice cream for serving

Method ~

Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.

Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.

Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.

Bake for 25 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.

Sprinkle the top with turbinado sugar. Bake another 10 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top.

For the best saucy results, let it stand for 20-30 minutes before serving. But good luck with that.

Chef’s Notes ~

  • If it’s not saucy and bubbling after 25 minutes of baking, it’s probably because your peaches are a tad on the firm / dry side. I found that pouring two tablespoons of melted butter over the peaches at this point was helpful in coaxing some “juiciness” out of the peaches during that last chunk of bake time.
  • I did not peel the peaches because I cannot be bothered to peel a perfectly good peach. But if the texture or color of the peels bothers you, you can peel them
  • This recipe has been used with frozen peaches and it was great. It’s less jammy, since the frozen peaches tend to be firmer and hold their shape a little more, but it’s pretty ideal when you don’t have access to fresh, ripe peaches. Just dump the frozen peaches in the baking dish and pop them in the oven while you mix up your topping. Once you’re done mixing the topping, the peaches should be thawed out. Drain them off, return to pan, and mix with sugar, and you’re in business.
  • When slicing the peaches, I prefer to slice them pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency.

With thanks to Lindsay Ostrom, Pinch of Yum (www.pinchofyum.com)


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