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Jul 17, 2007 06:54 AM

Best Peach Cobbler?

I have TONS of peaches...and very little time. Anyone have a great recipe for a 'dump it all together and bake' peach cobbler? The less gooey-sweet, the better.


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  1. Check ou the Saveur magazine recipe from some years ago and double the amount of peaches called for. I'll try to find it and link it...

    1 Reply
    1. re: LJS

      OK, Tom P, forget floundering around on the rather lame Saveur website. And, equally, forget the Saveur version from June '04 from Rick Bayless's grandmother's recipe which forces you to make pastry (that is NOT a "cobbler", IMHO) and it is not the one I meant. THIS link is what you need-but still double the amount of peaches...

    2. this one is sweet, but not gooey. the topping is more like a biscuit. i love it.

      Peach Cobbler

      1/2 cup sugar
      1 T. cornstarch
      1/4 tsp. cinnamon
      4 cups sliced fresh peaches (peeled)
      1 tsp. lemon juice
      1 cup flour
      1 T. sugar
      1 1/2 tsp. baking powder
      1/2 tsp. salt
      3 T. shortening
      1/2 cup milk

      Heat oven to 400. Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreaded 2 qt.casserole. Keep fruit mixture hot in oven while prepaing biscuit topping.

      Measure flour, sugar, baking powder, and salt into bowl. Add shortening and milk. Cut through shortening 6 times, mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot pie filling. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm and, if desired, with cream.

      6 servings

      1. Thanks to both of you, they sound excellent. Do either of you know (or anyone) what happens if you do not skin the peaches?

        7 Replies
        1. re: Tom P

          Well, peach skin, cooked, is not something I would like to see in bulk in a bowl of cobbler...

          But peeling peaches is not hard-I assume you know about the boiling water tehcnique? 10 seconds and the sking just slides off in this sensual way...seriously, the resulting freshly peeled peach is like something from a still-life painting-absolutely gorgeous.

          1. re: LJS

            I recently heard that a serrated peeler can peel tomatoes/peaches/etc without the boiling water technique. Free boiling water vs. $7 peeler... but still.

            1. re: laurendlewis

              LJS, that cobbler recipe you posted is just what I had in mind.
              In my "world" a proper cobbler MUST have a batter/biscuit-type topping!

              1. re: Mickey Blue

                TomP havent you ever tried to dunk your peaches in boiling hot water for
                a moment then take them out and put them in cold wather. the skin comes right
                off. You can try it on a few to get the hang of it, but it works great.

                1. re: bigjimbray

                  I have done indeed done it before ... I was just being INCREDIBLY lazy.

                  Thanks much to everyone who posted. I am going to try all of these recipes in the coming weeks, that is how many peaches we ended up with (I halved many of them and froze them, or they would not last.)

                  I actually found one recipe from Rebecca Rather's THE PASTRY QUEEN that left the skins on. It worked beautifully. But I did skin some of the ones I froze and will try these other recipes. Thanks so much.

                  1. re: Tom P

                    Thanks for bringing us up-to-date (I hate not knowing how the story ends!). I must try that skin-on version this available on-line anywhere?...I don't know that author.

                    1. re: LJS

                      Below is a link to the recipe. The book, which I highly recommend, is THE PASTRY QUEEN, recipes from her bakery/restaurant in Texas. The Chicken Pot Pie in the cookbook is phenomenal. But so are all the other recipes I tried.

                      When I made this particular recipe, I did a few changes:

                      I added some cinnamon to the batter, I used raw whole milk, I used dark brown sugar rather than golden, and I also drizzled some heavy cream over the whole thing right before I stuck it in the oven. It was ridiculously easy and tasted great.


        2. Do I have a recipe for you! It's Paula Deen's peach cobber recipe -- it's easy and so good I could have dived in and eaten the entire thing. You let the butter melt in the baking dish and then pour the batter and peaches on top of it without mixing. It creates the best cobbler crust I've ever tasted. I'm going to experiement with other fruits now too.
          I just put the pics and recipe up on my blog.

          4 Replies
          1. re: AndreaLynn

            This looks wonderful - and is similar to the one I tried the other night. Thanks so much, I will give it a go. Any dish with a stick of butter in it is welcome in my kitchen.

            1. re: AndreaLynn

              absolutely DO NOT try any other recipe for peach cobbler until you have tried Paula Deans, you will want it for breakfast, lunch and dinner until it is gone! My whole family loved it and it was easy and tasty despite using frozen (Publix brand) peaches.

              1. re: CommonCentsForChange

                The July/Aug 1996 Cooks Illustrated article on master cobbler recipes included cookie dough, pie crust, dumpling, and batter type cobblers, the last being the same technique as Paula Deen's. This is one fo the few times when CI has screwed up the recipe - a few months later they ran a correction, but that was too late for me as this was the rare occasion when I make something I've just read about. Once I had the correct amounts I did it again. Since it doesn't include egg, I made it when I was out of them, and though I thought it was good, I later adjusted the recipe so I could use a slightly larger pan (7x11"), and a whole stick of butter:

                1 stick butter, melted in the pan set into a cold oven set to 350
                Whisk together 1 c white whole wheat flour, 1/4 c almond meal, 1 c white or brown sugar, 1.5 t baking powder, 1/4 t salt. Whisk in 1 c milk and optional 1/2 t vanilla or almond extract. Pour batter into melted butter, arrange 3 cups of fresh fruit (peeled slices or berries) evenly over the batter, sprinkle with 1 T sugar, bake 45-50 min until batter browns at edges. I often sub Splenda for half of the sugar in the batter.

              2. re: AndreaLynn

                Interesting---Note, AndreaLynns post was in 2007---P Deen has another Peach Cobbler on the FN site for which I will list the ingredients below---only slightly different---Im not sure of its date as I only copied the recipe for my file. Search for it and compare. I also copy reviews to capture key notes, problems, changes, additions etc when I copy a recipe and a number of people had trouble with the version I reference, though they say they followed to a T I suspect they didnt quite or didnt use Self Rising flour or it was old etc. Anyway, knock yourself out:

                4 cups peeled, sliced peaches
                2 cups sugar, divided
                1/2 cup water
                8 tablespoons butter
                1 1/2 cups self-rising flour
                1 1/2 cups milk

              3. Since you mention less gooey-sweet, I use this recipe when I want a healthy-ish dessert:

                I actually used 1/2 the sugar (turbinado and it was plenty sweet for me). Just add a portion of the sugar as you stir it in the fruit and you can add more to taste. The crust isn't that decadent, but decent for low cal...