As I mentioned in my previous post, I am celebrating peaches this week. We brought back 36 pounds of the most gorgeous peaches from our favorite orchard in Colorado (Morton’s Orchards) and we are now down to about half. Besides just eating the peaches fresh (usually while standing over the sink because they are so juicy), I have been experimenting with them in salads, salsas, and crostini. However, my favorite way to use peaches, by far, is this peach cobbler recipe.
I am a bit picky about my cobblers. There has to be the right ratio of peaches to topping. And the topping can’t be too heavy or doughy. This recipe meets all the criteria. The topping has the texture of a light pudding cake. The filling is the perfect balance of sweetness and buttery richness.
I admit that peeling peaches is not fun but there is no getting around it. For this recipe, which only needs 4-5 peaches depending on size, I quarter the peaches first then peel them and then cut each quarter in half lengthwise. If I were peeling a large batch of peaches, I would use the method of blanching the peaches in boiling water, plunging them in an ice-bath, and then peeling them. Once the peaches are peeled, the rest of the recipe comes together very quickly. Some melted butter, the peach filling and the batter for the topping all get poured into a baking dish and baked. Do not be tempted to stir the butter, peaches, and batter together. Just pour everything into the pan and bake it – all the layers will work themselves out in the oven.
When you pull this peach cobbler from the oven in all its bubbly golden brown topped glory, the temptation will be to dive into it immediately. Resist the urge. Not only will the roof of your mouth be grateful but the cooling time allows the juices to thicken and firm up the filling a bit. Top each serving of cobbler with some vanilla ice-cream and you’ve got summer on a plate.
For the filling
- 1 1/4 – 1 1/2 pounds peaches, peeled, pitted, and each cut into 8 wedges
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
For the topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 cup whole milk
For the peaches
- In a large saucepan, combine sliced peaches, sugar, and lemon juice. Bring mixture to a boil over high heat, stirring constantly, then boil for 4 minutes, stirring occasionally. Remove from heat and set aside.
To make the cobbler
- Preheat oven to 375 degrees.
- Pour melted butter into an 11-by-7-inch baking dish.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Then whisk in milk just until combined.
- Pour batter evenly over butter (do not stir). Spoon peaches (and all liquid) evenly over the batter (do not stir).
- Bake cobbler in preheated oven until filling is bubbling and top is golden brown, 30 to 35 minutes. Cool in pan on a rack until warm, about 25 minutes.
Recipe adapted from Gourmet Magazine, August 2004.