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## A question about a recipe: Emile Henry Peach Cobbler

I have a question about the recipe "Emile Henry Peach Cobbler" from Food52. I’d like to make a smaller cobbler using an 8” round cake pan. How do I adjust the amounts of ingredients?

asked by Marcia 19 days ago

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Nancy

Nancy is a trusted home cook.

Get a chart of baking pan sizes which also show volumes.
(Or use your high school geometry formula to figure cubic inches, then convert them to a liquid measure like cups.)
Compare cups-volume of pan you want to use to original.
Use result (for ex, one half or one third) to adjust recipe. Use common sense - if there are 3 eggs in original, it's much easier to usd a pan than permits using whole eggs.
In this case, 8 in pan if 2 in tall can hold about 6 cups. Original pan was about 14 cups.
Make half recipe and if that's a little too much batter, bake extra in a coffee mug or cocotte.

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Ok, so if I half the original recipe, how does that affect the # of eggs? I can't imagine that I can half 3 eggs to 1.5 eggs.

Nancy

Nancy is a trusted home cook.

In this cobbler recipe, there are no eggs, so no problem.
When I DO have a recipe with i need to cut in half where original has 3 eggs, I use 1 whole & 1 white, as the white helps more with the rise (but if you want richness, use 1 whole & 1 yolk).

Or use smaller eggs than specified, if they are specified.

Very unusual for a baking recipe, this really doesn't specify the pan. Furthermore, the food 52 version suggests a 3.5 qt. pan, while the original, for twice the amount, calls for a 4.2 qt. pan- apparently a specific one. I would check the instructions on the cake mix to see what size pan they recommend for a box of mix, which should give you something to get hold of- you'll have to cut it (at a guess, 20%) to leave room for the peaches.

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Nancy

Nancy is a trusted home cook.