Make Ahead

(Maybe the World's Best) Peach Cobbler

July 13, 2013
1 Ratings
  • Makes 12 servings (at least!)
Author Notes

Eons ago, an old boyfriend of my sister Nancy was craving peach cobbler the way his mother had made it. Many attempts and long searches turned up a recipe with a poured crust. The boyfriend is long gone, but the recipe prevails. I added wheat germ back when it was considered ultra-hip and healthy, but I've kept it in because I still like the nutty taste it imparts to one of my all-time favorite summer desserts. Although you can substitute frozen or canned peaches in winter, there’s really no substitute for fresh peaches! —ChefJune

Test Kitchen Notes

This was the perfect dessert to end a great Eastern Carolina Summer weekend. We used locally grown peaches and local honey from The New Bern Farmers Market to make this quick and easy recipe. At first I thought I did not have enough batter to top the cobbler, but it turned out that I had the perfect amount to create a crispy pillow to top the bubbly deliciousness of peaches and honey. I did not use mace, but put in a little extra fresh grated nutmeg and cinnamon. I meant to use the wheat germ, but realized after that I forgot to (no one seemed to notice). I don't know if it's "the world's best" but the whole family loved it (with vanilla ice cream, of course). —Devcrooks

What You'll Need
  • 5 cups sliced, peeled fresh peaches
  • 1/2 cup clover honey, divided in half and warmed
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1 extra large egg
  • 3 tablespoons melted unsalted butter
  • 1/3 cup whole milk
  • 1/2 cup organic unbleached flour
  • 2 teaspoons Rumford baking powder
  • 1/8 teaspoon fine sea salt
  • 1/4 cup toasted wheat germ
  1. Heat oven to 375° F. Butter a 9 x 13-inch baking dish. Combine peaches with 1/4 cup honey and the spices. Put into the baking dish.
  2. Beat egg with 1/4 cup warmed honey, butter and milk. Sift flour with baking powder and salt. Stir in wheat germ. Mix into egg mixture. Spread batter smoothly over fruit. Bake in preheated oven for 30 minutes, or until crust is crisp and golden brown. Serve warm with whipped cream, or ice cream.

See what other Food52ers are saying.

  • ChefJune
  • angelitakarmalita
  • petrini.elisa
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

5 Reviews

angelitakarmalita August 1, 2013
Unless your an experience cook, this recipe won't make any sense at all as there are no instructions for how to prepare the batter. It only goes as far as the peaches then it ends.
ChefJune August 1, 2013
I don't know how that happened, ac. but I have fixed the recipe. For some reason, the whole second step didn't show up! I'm so sorry.
ChefJune July 20, 2013
well, I can't edit this recipe right now, but for the record, it's 1/8 teaspoon for the fine sea salt.
petrini.elisa July 13, 2013
why specify rumsford baking power? won't any work?
ChefJune July 13, 2013
Any will work, but Rumsford's is aluminum free. Most if not all the others aren't.