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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
- • 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)
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Put butter in 11x7x2-inches; set in oven to melt.
- 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.
- 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.
- Sprinkle with remaining tablespoon sugar. Bake until batter browns, about 40 to 50 minutes.
- Serve warm with a dollop of unsweetened cream, ice cream or crème fraîche.
- 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.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
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