The world of cobblers has many variations: biscuit, pastry or crumble toppings. Then there’s the batter- dipped cobbler in which a simple batter is prepared and the fruit of choice is added on top.
The batter is put into a baking pan where a good amount of butter has been melted in the oven until both the dish and butter is hot so that when you add the batter it swells up; then you add the fruit and bake.
Peach cobbler
What makes this version quite unique is the amount of sugar and butter in proportion to the rest of the dish, especially the sugar. It calls for two cups of sugar—a lot. I’ve tried it with less sugar and it’s fine but not nearly as spectacular as this over-the top recipe. The topping loaded with sugar bakes up into a candylike crust with the soft fruit underneath. All you need is a touch of ice cream to drape over the warm cobbler and you’ve reached dessert heaven.
Peach cobbler with candy crust with vanilla ice cream
You can substitute apples or add berries to the peaches. I’ve found blueberries release too much liquid, making the batter runny. Blackberries would be better. In the spring try rhubarb. It’s wonderful.
Peach cobbler
Ingredients
- 1/2 cup butter
- 3/4 cup flour
- 2 teaspoons baking powder
- Pinch sea salt
- 2 cups sugar, divided
- Generous pinch of freshly grated nutmeg
- 3/4 cup whole milk
- 2 to 2 1/2 cups peeled and sliced peaches(about 4 peaches)
Instructions
- Preheat oven to 350 degrees.
- Put the butter in a 8-iunch square glass baking dish and set in the oven to melt the butter until it becomes bubbly and slightly brown.
- Meanwhile whisk together in a medium bowl the flour, baking powder, salt, nutmeg and 1 cup sugar. Stir in the milk until thoroughly blended.
- Peel the peaches by putting in boiling water to rest for about 2 minutes and then put the peaches in a bowl of ice water. The skins will peel off easily. Remove pits and slice (not too thin). Put in bowl and add the remaining sugar, mixing it with your hands.
- Remove the pan from the oven when the butter is melted, bubbling and slightly browned around the edges. Pour in the batter; let it rest for a few second as it swells up. Then add the sugared peaches. Put on a parchment lined baking sheet and bake for about 1 hour. Check the cobbler at 45 minutes to make sure it’s not overbaking, otherwise it could separate. About 55 minutes should be fine.
- Remove from oven and allow to cool for about 15 minutes before serving. Add a scoop of vanilla ice cream when serving.
