During the long, cold winter evenings, is there anything more comforting than a bowl of the hot and sweet classic American dessert, peach cobbler? We’re convinced it’s one of the best, and timeless as well, desserts you’ll ever come across.
It’s also one of this week’s Cook-a-Long dishes at our Larder Pantry online event on Friday. We’ll be cooking this cobbler in a step-by-step class, also if you’re coming to the class, you’ll also want the recipe for apple pie which you can get here.
Cobbler is one of those essential desserts that’s oh so easy to master. While we’re making a peach version with this recipe, you can use just about any fruit at all; apples, pears, cherries, apricots, etc.
The thing with cobblers is to do what normally feels backwards; batter on the bottom, fruit on top. As opposed to a normal cake or dessert where you’d put the fruit on the bottom, and the batter over the top.
When it comes to the batter, you also want to have the peaches ready in their caramel sauce, and then both the wet and dry ingredients mixed separately before mixing them together. As soon as the peaches are ready, mix the batter and immediately pour it into the pan before topping with the fruit.
Don’t premix the batter, as the active raising agent will loose volume the longer it sits, which will leave you with a flat, and stiff top. It’ll be edible, just not very nice.
Ingredients for a Classic Peach Cobbler
When it comes to the ingredients for making a cobbler, it’s pretty straight forward; fruit of your choice, peaches in our case. Then you’ll want good quality all purpose flour, cornstarch, sugar, fresh baking powder, cinnamon, nutmeg, and vanilla essence or extract.
Peach Cobbler Equipment
You also don’t need a lot of fancy bells and whistles to make peach cobbler. Just a few simple tools like:
- Mixing bowls
- Chopping board
- Skillet or heavy-based frying pan
- Wooden spoons/stirrers
- Baking tray
How to Make Peach Cobbler
Below is our favourite recipe for making a classic American cobbler. It’s the best recipe we’ve discovered, and we’re more than happy to share it with you here on Larder Pantry and Garden.
So, here it is, and we look forward to seeing you on Friday for our livestreamed Cook-a-Long event!
- medium saucepan
- Baking tray
- Mixing bowls
- Stirring spoon
- 2 kgs Peaches peeled and sliced, or tinned, or other fruit
- 1 tbsp Cornstarch/Cornflour
- 1 lemon zest and juice
- 2 tbsps Water
- 1½ cups Sugar 300 gr
- 1½ cups Flour 150 gr
- ¼ tsp Cinnamon
- ½ tsp Nutmeg
- 1½ tsp Baking powder
- ¾ cup Milk 180 ml
- ½ tsp Vanilla extract
- ⅓ cup Butter 90 gr
- Preheat oven to 350˚F (180˚C).
- In a medium saucepan over low heat combine peaches, cornstarch, water, lemon zest and juice, and ½ cup sugar in a medium saucepan. Raise the heat to medium and cook until thick and bubbly, stirring often.
- Add the flour, cinnamon, nutmeg, and baking powder to a sieve and sift into a large bowl.
- In a small bowl, combine sugar, milk, vanilla extract, almond extract, and 1 tablespoon of melted butter and stir to combine.
- Pour the wet ingredients into the dry and mix well.
- Grease a 12x8 inch (30x20 cm) (4.8 quart) baking dish with the remaining butter.
- Pour the batter into the bottom of the greased baking dish and smooth into an even layer with a spatula.
- Transfer the peaches gently by placing them on top of the batter. Do not stir.
- Bake for 50 minutes to 1 hour or until golden brown.
- Serve warm and enjoy!
Thanks for checking out this week’s post on how to make a classic American peach cobbler, and I hope you’re able to join me, Chef Kit, online for the Eventbrite Cook-a-Long on Friday. If you do, please check back and post a comment. Or you can share a photo on your social media accounts with the hashtag: #LarderPantryandGarden.