Peach Cobbler with a Wonderful Batter Topping

August 25, 2011
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)
In This Recipe
  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.

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