EPICURIOUS PEACH COBBLER RECIPES

Name: Peach Cobbler Recipe
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 10 large peaches (about 4½ pounds), unpeeled, cut into 1-inch chunks; Zest and juice of 1 large lemon; ½ cup (1 stick) unsalted butter, softened; 2 cups sugar, divided; 1½ cups (about 192 grams) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; ¾ cup whole milk; ½ cup hot tap water; Heavy cream, for serving

PEACH COBBLER RECIPE RECIPE | EPICURIOUS

Peach Cobbler Recipe Recipe | Epicurious image

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.

Provided by Renee Erickson

Total Time 1 hour 40 minutesinutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

10 large peaches (about 4½ pounds), unpeeled, cut into 1-inch chunks
Zest and juice of 1 large lemon
½ cup (1 stick) unsalted butter, softened
2 cups sugar, divided
1½ cups (about 192 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup whole milk
½ cup hot tap water
Heavy cream, for serving

Steps:

Preheat the oven to 350 degrees F.
Put the peaches in a 9-by-13-inch (or similar) baking pan or gratin dish. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top.
In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1½ cups of the 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. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
Plop the batter in 6 large blobs over the top of the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place.
Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping. (Use it all. It’s a strange method, but it works.)
Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry—be sure to check in a few places.)
Let the cobbler sit for about a half an hour to firm up before serving warm in big bowls, with heavy cream poured on top.

SOUTHERN ONE-CUP PEACH COBBLER RECIPE - EPICURIOUS

Southern One-Cup Peach Cobbler Recipe - Epicurious image

In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.

Provided by Joe Sevier

Total Time 1 hour, 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 lb. peaches, pitted, cut into 1/2"-thick wedges
2 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
1 cup sugar, divided
3/4 tsp. kosher salt, divided
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 1/2 tsp. baking powder
1 cup whole milk
1 tsp. vanilla extract
Vanilla ice cream or whipped cream (for serving; optional)

Steps:

Toss peaches, lemon zest, lemon juice, 1/4 cup sugar, and 1/4 tsp. salt in a large bowl. Let sit, stirring occasionally, until saucy, about 15 minutes.
Preheat oven to 350°F. Place butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 8–10 minutes. Remove pan from oven.
Meanwhile, whisk flour, baking powder, and remaining 3/4 cup sugar and 1/2 tsp. salt in another large bowl. Add milk and vanilla and whisk until batter is smooth with no lumps. Pour evenly over melted butter in baking dish (do not mix). Spoon fruit mixture and 3 Tbsp. of the accumulated juices evenly over batter.
Bake cobbler, rotating pan halfway through, until batter is puffed and lightly golden across the surface and browned around the edges, 40–45 minutes. Let cool 10 minutes.
Serve with ice cream or whipped cream if desired.

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