Peach Cobbler with a Wonderful Batter Topping

By • August 25, 2011 • 3 Comments



Author Notes: Most of the batter cobblers remind me of cake or bread. After testing a few, I found this recipe in an old Cook's Illustrated magazine published in 1996, which they adapted from New Southern Cooking (Knopf, 1986). I like this batter because it has a very nice contrast between a thin crisp topping and tender fruit. This batter can be used in all kind of cobblers with fruit and berries. When I use a less amount of fruit, I bake this cobbler in 8-inch square or 9-inch round pan. The vanilla, orange zest and candied ginger are my additions. Kukla

Serves 6

  • • 6 tablespoons unsalted butter
  • • 1/2 cup all-purpose flour
  • • 3/4 cup sugar , plus 1 tablespoon
  • • 1 1/2 teaspoons baking powder
  • • 1/4 teaspoon salt
  • • 3/4 cup whole milk
  • • 1 tsp pure vanilla extract
  • • 2 teaspoons orange zest
  • • 3 large or 4 medium firm ripe peaches, peeled, pitted and cut into 1/4inch-thick wedges
  • • 1/2 cup candied ginger, chopped in small pieces (optional)
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Put butter in 11x7x2-inches; set in oven to melt.
  2. Whisk flour, 3/4 cup sugar, baking powder, and salt in small bowl. Add milk, orange zest and vanilla; whisk until just incorporated into dry ingredients.
  3. When butter has melted, remove pan from oven. Pour batter into pan over melted butter DO NOT STIR; then arrange peaches and ginger (if using) trying not to disturb the batter.
  4. Sprinkle with remaining tablespoon sugar. Bake until batter browns, about 40 to 50 minutes.
  5. Serve warm with a dollop of unsweetened cream, ice cream or crème fraîche.
  6. Note: Although the original recipe is not calling for peeling the peaches, I quickly blanched and peeled them because after the cobbler is baked, most of the time the peel comes of any way.

Tags: tender but steel firm peaches, Thin and crispy topping

Comments (3) Questions (0)

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about 1 month ago ED

I made this batter cobbler from the original Cook's Illustrated recipe--I subscribe there too. I used *double* the amount of fruit they called for -- a quart instead of 2 cups -- and it was perfect, IMO, and meant the cake stayed moist while still brown on top.

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almost 3 years ago ljb

I have to say, I made this and it didn't turn out very well. Didn't taste like a crisp to me. The batter was cake like, dry. But this might just be an issue of personal preference.

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almost 3 years ago Kukla

I am very sorry. I think it could be a couple of reasons why this cobbler didn’t come out as the recipe and I promised: 1. your oven needs to be at a higher temperature, 2. when you poured the batter on top of the melted butter, they did got mixed together, 3. the baking dish wasn’t large enough, 4. the peaches were overripe.
Those are the reasons I could think of. There is so little flour comparing to a good amount of butter that I can’t understand why it came out cakey, and the tablespoon of sugar which is sprinkled on the top, also makes the top even crispier.
Thank you for the comment.