Bake
Renee Erickson’s Peach Cobbler with Hot Sugar Crust
Popular on Food52
118 Reviews
Sandy G.
October 21, 2023
A delicious and impressive success! I discovered this recipe too late for in-season peaches, so I substituted high-quality frozen ones — which I thawed and chopped but did not drain. To the batter, I added 1/2 t. cinnamon and 1 t. vanilla. I was uncertain whether to use "hot" or "boiling" water, as the printed recipe and the video gave conflicting descriptions. Since I noticed in the video they poured their water from a saucepan, I opted to bring the water to a boil and let it sit for the time it took to sprinkle all that sugar on top of the batter. (I wonder if the hot/boiling confusion may be contributing to some reviewers' cake not getting done.) FWIW, I used all the sugar the recipe calls for and did not find this dessert too sweet by any means. I also baked this in a convection oven. I absolutely love how it turned out. Can't wait to try this with different fruits and fillings. Thinking ahead to Thanksgiving: would pumpkin pie filling work well as a base?
sierrathomp_
September 21, 2023
Everything a cobbler should be! I was weary of this recipe as I was reading some of the comments while it was baking in the oven, but I think cobbler is a big gloopy mess anyway and this meets that delicious standard! The messier the better! Boy does it come out of the oven looking beautiful too! I thought the amount of sugar was fine though I could see one reducing it without missing it too much. The hot sugar crust though is 11/10! Going to start doing this on more desserts!
Vivian
July 25, 2022
This dessert is WAY too sweet. The sugar crunch is interesting, but overwhelming. Also, my batter (not a true cobbler, being spread over the top like a pie crust) never really seemed to cook, despite being in a hot oven for well over an hour; it left a smooth, floury cream-like substance that detracted from the peaches.
Cathryn L.
July 25, 2022
I think “too sweet” is in the tooth of the beholder. The first time I made it all was perfect. However, the 2nd time I made it the peaches were very very juicy and the cobbler did exactly what you described. When fresh from the oven it was evident there was a lot of juice, but the cobbler tested done. But as it cooled and the cobbler sank into the juice, it just mostly liquified. I think next time I’ll cut the peaches into a colander over a dish and assess if there is too much juice. The flavor was still great and perhaps the amount of lemon offsets the “too sweet” for me. But texture was way off.
Vivian
July 25, 2022
Other reviewers have also written that this recipe is far too sweet. I’m glad it worked for your sweet tooth.
liz O.
July 23, 2022
This is a delicious cobbler, however its not a Renée Erickson recipe. I've made peach cobbler this way for at least 40 years after being given the recipe from a neighbor who was 60 or so at that time. Ms. Erickson is a terrific chef from here in Seattle, but this recipe should not be labeled as hers
seagyrl
July 17, 2022
My peach tree is bursting at the seams!!! My daughter made this last week end, I'm making it again today for my husband's birthday. First time he hasn't requested his mom's cheese pie!!!! THAT.... IS HOW GOOD THIS IS! We like it with ice cream. Don't forget to shake the love in to it!
Cathryn L.
April 21, 2022
According to family and neighbors, the perfect, best ever peach cobbler. No one noticed the peels were still there.
eamarx
August 1, 2021
I am hoping to make this for a large party. If made in smaller pie style how long to you recommend baking it. Also wondering if any stage of it may be made ahead. Thanks!
Magdalena G.
May 6, 2021
Please make sure that your hair is either tied up as your assistant or put up on the top of the head!
Thank you
Thank you
Picholine
May 6, 2021
I think this space is for recipe reviews. Not: critiques of a personal nature.
So how did you like this recipe ?
So how did you like this recipe ?
Magdalena G.
May 7, 2021
Thank u for your comment but under the circumstances of being
visual I simply "lost the appetite"....
visual I simply "lost the appetite"....
Cathryn L.
April 21, 2022
Dear, her hair is in very tight braids. That beautiful hair isn’t going to go anywhere.
pamela
July 10, 2022
what a racist comment... I am an instructor of food safety and sanitation.. and she clearly has her hair braided which prevents any hair from escaping. This comment is totally inappropriate at best.. and racially biased at worst.
AwkwardBarbie
September 28, 2020
I made this multiple times over the summer and it is absolutely the best. It's seriously perfect. It's a no fail recipe that all comes together pretty easily. It's forgiving if your peaches aren't super ripe and sweet (just adjust the sugar) and the bright and tangy lemon and amazingly delicious hot sugar crust really add that special something. Don't ignore the suggestion for the heavy whipping cream to pour over it, it's truly mouthwatering and compliments it so well. Even my husband, who's not really into dessert like I am loves this and will demand the last piece.
AwkwardBarbie
September 28, 2020
I made this multiple times over the summer and it is absolutely the best. It's seriously perfect. It's a no fail recipe that all comes together pretty easily. It's forgiving if your peaches aren't super ripe and sweet (just adjust the sugar) and the bright and tangy lemon and amazingly delicious hot sugar crust really add that special something. Don't ignore the suggestion for the heavy whipping cream to pour over it, it's truly mouthwatering and compliments it so well. Even my husband, who's not really into dessert like I am loves this and will demand the last piece
Nancy
September 1, 2020
Yum. I have been making peach cobbler several times this month. This is a terrific recipe, and the pick of all I have tried. I did sprinkle 1-2 T. Of almond liqueur (amaretto) over the peaches, but otherwise just as the recipe states. My guests loved it, and I loved it.
krista
August 14, 2020
Oh wow! This was so delicious. I used a few more peaches because ours were small (didn’t really measure) and 1 tablespoon cornstarch mixed with the lemon juice. Most of it was devoured last night and the measly leftovers were delicious this morning as well. Next time I will try reducing the sugar a bit and using even more peaches or nectarines. Just personal preference. Thanks so much for this fun and scrumptious recipe.
Cindy R.
August 14, 2020
I've made this recipe many times and I haven't experienced any problems. It is hands down a family favorite at my house! Both my husband and my daughter want peach cobbler for their summer birthdays instead of cake. As someone with gluten intolerance, this recipe easily translates. I've also made this with peaches that were under-ripe (practically turnips!) and adjusted by adding 1/4 cup of sugar to the peaches and didn't find it overly sweet. I think this is a slam dunk!
Bryant M.
August 10, 2020
This is one of the most disappointing recipes I've ever tested.
I love peach cobbler — it's my favorite dessert! I often joke that peach cobbler is like pizza... even a bad one is delicious. Well I'll officially stop saying that after making this one. Yeah, it was that bad.
Let's start with the one saving grace: The weird hot water crust actually worked, and it was delicious! It looked like a meringue, had the crunch of crème brûlée, and had the flavor of a white birthday cake.
The rest was a big, goopy mess. The 4.5 lbs of peaches basically cooked away, and it was like fruit soup at the bottom. I can't believe I used the last of my delicious peaches just to be wasted!
And despite baking the maximum time of 80 minutes, the middle of my crust was somehow still underdone. Yes, I swear I toothpicked it in several places.
A few things to note: I made this recipe to a T. My oven temperature has been checked. The peaches were firm and just-ripe.
I'm normally an optimist and would say how I would make this next time, but I don't even know how to fix this mess. 0/10 would not recommend.
I love peach cobbler — it's my favorite dessert! I often joke that peach cobbler is like pizza... even a bad one is delicious. Well I'll officially stop saying that after making this one. Yeah, it was that bad.
Let's start with the one saving grace: The weird hot water crust actually worked, and it was delicious! It looked like a meringue, had the crunch of crème brûlée, and had the flavor of a white birthday cake.
The rest was a big, goopy mess. The 4.5 lbs of peaches basically cooked away, and it was like fruit soup at the bottom. I can't believe I used the last of my delicious peaches just to be wasted!
And despite baking the maximum time of 80 minutes, the middle of my crust was somehow still underdone. Yes, I swear I toothpicked it in several places.
A few things to note: I made this recipe to a T. My oven temperature has been checked. The peaches were firm and just-ripe.
I'm normally an optimist and would say how I would make this next time, but I don't even know how to fix this mess. 0/10 would not recommend.
Vivian
July 25, 2022
I wish I had seen your review before I made it. I had the same goopy mess, after following the directions exactly.
Rob W.
July 13, 2020
I just made this delicious cobbler again a few nights ago. Personally I don't like cooked peaches. I always make it with nectarines and blackberries and it never disappoints.
As written, the recipe is way too sweet, so I reduce sugar to around 1 cup in the batter and around 1/4 cup on top. I've made it vegan a few times with Myokos Vegan Butter and either oat or coconut milk. I can hardly tell the difference between a dairy and vegan version of this cobbler.
I always make it gluten free as well and have tried a variety of flours. King Arthur and Bob's 1:1 flours do an okay job. I also tried cassava flour, but that didn't turn out well. This last time I used Steve's GF Cake Flour blend by Authentic Foods and it turned out fantastic. I recently discovered this gluten free blend and so far it has performed amazingly well in everything I've made. I highly recommend it if you're gluten free.
As written, the recipe is way too sweet, so I reduce sugar to around 1 cup in the batter and around 1/4 cup on top. I've made it vegan a few times with Myokos Vegan Butter and either oat or coconut milk. I can hardly tell the difference between a dairy and vegan version of this cobbler.
I always make it gluten free as well and have tried a variety of flours. King Arthur and Bob's 1:1 flours do an okay job. I also tried cassava flour, but that didn't turn out well. This last time I used Steve's GF Cake Flour blend by Authentic Foods and it turned out fantastic. I recently discovered this gluten free blend and so far it has performed amazingly well in everything I've made. I highly recommend it if you're gluten free.
Christyvhs
August 26, 2021
I made this as it was described and was just going to write a review about it being too sweet (and slightly underdone after almost 90 minutes). I read the comments prior, but this is an unusual recipes so I did not alter it. But I would make it again as it’s beautiful and easy. And I would definitely use less sugar in the topping, the batter as well as the sprinkle. I also used oat milk instead of whole milk. I served it with plain yogurt to cut the sweetness.
Vivian
July 25, 2022
Yours is another comment I should have read before making this recipe. I would have cut the sugar in half (at least).
[email protected]
July 13, 2020
Made this for somebody's birthday. Not sure if he liked it or not. He is a fitness person so it may have been too sweet but boy does it bake up pretty. I did use a combo of canned and frozen freestone peaches which have the look of fresh. I kept some of their juice and mixed some additional juice with cornstarch.
Here are some tips-
1) Use a heavy or solid bottom baking dish. Due to the amount of peaches I used, if you have one of those foil bottom pans, you could potentially spill some of your filling.
2) Per what another reviewer said, use a deep pan or leave room at the top of your baking dish. As the batter bakes, it actually expands upward. That is why it is best to have a baking sheet on the bottom rack as suggested in the recipe. I did have just a slight spill of the crust but thank goodness for the sheet pan. No oven mess to clean up.
3) Be careful with juices. Again the crust will rise and you may have some juice overflow.
4) If you use a tin foil pan, be careful how you remove from the oven. My crust cracked a little because those pans tend to give a little on the sides. That caused some minor cracks.
I am happy to share photos on instagram. I too did not get a chance to see the inside. I will need to make this for my husband and I see and judge for myself.
Here are some tips-
1) Use a heavy or solid bottom baking dish. Due to the amount of peaches I used, if you have one of those foil bottom pans, you could potentially spill some of your filling.
2) Per what another reviewer said, use a deep pan or leave room at the top of your baking dish. As the batter bakes, it actually expands upward. That is why it is best to have a baking sheet on the bottom rack as suggested in the recipe. I did have just a slight spill of the crust but thank goodness for the sheet pan. No oven mess to clean up.
3) Be careful with juices. Again the crust will rise and you may have some juice overflow.
4) If you use a tin foil pan, be careful how you remove from the oven. My crust cracked a little because those pans tend to give a little on the sides. That caused some minor cracks.
I am happy to share photos on instagram. I too did not get a chance to see the inside. I will need to make this for my husband and I see and judge for myself.
Lori
April 21, 2020
I usually do not gravitate toward cobbler anything but I was feeling like a fruity dessert after eating a whole pie plate of apple crisp a couple weeks back (yikes!)
Made this 2 days ago but used blueberries instead of peaches, but will definitely try it when they are in season. :) I only had 18 oz. of blueberries so the recipe was cut in half. Followed most of the recipe & instructions with these modifications:
In a 8x8 glass pan, Macerated 18 oz blueberries with the lemon zest, lemon juice of a small lemon plus added 1 T. of maple syrup for about an hour. Just before topping it with the dough, added 1 T. of tapioca flour to reduce the juicy/runniness. (I like a tighter sauce, but not as thick as pie)
Made 1/2 of the dough recipe AND also cut the sugar by 1/3 (100 gm in dough, 33 g sprinkled on top). Also added 1/2 tsp vanilla (I love vanilla)
It was perfect. Served w/ vanilla ice cream & topped with whipped cream. The juice is so delicious it could be used the next day on top of yogurt, oatmeal etc. The sugary crunchy crust reminded me of the Hostess fruit pies. The best is sneaking a spoonful straight out of the fridge!
I could only share photos of the finished product w/ friends and family and almost everyone requested the recipe. THANK YOU!
Made this 2 days ago but used blueberries instead of peaches, but will definitely try it when they are in season. :) I only had 18 oz. of blueberries so the recipe was cut in half. Followed most of the recipe & instructions with these modifications:
In a 8x8 glass pan, Macerated 18 oz blueberries with the lemon zest, lemon juice of a small lemon plus added 1 T. of maple syrup for about an hour. Just before topping it with the dough, added 1 T. of tapioca flour to reduce the juicy/runniness. (I like a tighter sauce, but not as thick as pie)
Made 1/2 of the dough recipe AND also cut the sugar by 1/3 (100 gm in dough, 33 g sprinkled on top). Also added 1/2 tsp vanilla (I love vanilla)
It was perfect. Served w/ vanilla ice cream & topped with whipped cream. The juice is so delicious it could be used the next day on top of yogurt, oatmeal etc. The sugary crunchy crust reminded me of the Hostess fruit pies. The best is sneaking a spoonful straight out of the fridge!
I could only share photos of the finished product w/ friends and family and almost everyone requested the recipe. THANK YOU!
Elaine S.
August 10, 2019
I love the sugar crust. I was wondering if this technique would work in other applications,,,like on pie dough?
See what other Food52ers are saying.