Peach Cobbler | an Old-Fashioned Recipe

Indulge in the comforting taste of nostalgia with this Old-Fashioned Peach Cobbler: With sweet, juicy peaches and a sprinkle of cinnamon, it is like a warm hug in dessert style. This is the summer dessert you need to make!

Prep Time 15

Bake / Cook Time 35

Total Time 50

Equipment

Square Mold

Baking Sheet (M)

Ingredients

PEACH MIXTURE

▢ 5 peaches (Pealed | Sliced | 21.16 oz | 600 g)
▢ 3.53 oz (100 g) granulated sugar (Original Recipe calls for 5.29 oz | 150 g)
▢ 1 tsp (5 g) vanilla bean paste (My Personal Addition)
▢ 1/4 tsp (1.5 g) sea salt

COBBLER CRUST

▢ 3 oz (85 g) butter (Melted)
▢ 4.41 oz (125 g) all-purpose flour
▢ 7.05 oz (200 g) granulated sugar
▢ 2 tsp (8 g) baking powder
▢ 1/4 tsp (1.5 g) sea salt
▢ 6.53 oz (185 g) milk (Lukewarm)
▢ 1 tsp (5 g) vanilla bean paste (My Personal Addition)
▢ ground cinnamon (Dusted)

Instructions

Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.

PEACHES PREPARATION

Peel your peaches and remove the core. Slice them into quarters so they have all the same size.
5 peaches
To a medium saucepan, add the sliced peaches, granulated sugar, vanilla bean paste and sea salt. Stir to combine.
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
3.53 oz granulated sugar, 1 tsp vanilla bean paste, 1/4 tsp sea salt

COBBLER PREPARATION

Preheat oven on 350℉/180℃.
Slice butter into pieces and add it to your baking dish. Once the oven has preheated, place the baking pan in the oven to allow the butter to melt. Once melted, carefully remove the pan from the oven.
3 oz butter
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt. Make a well ; stir in the lukewarm milk and the vanilla bean paste just until combined, leaving a few lumps. NOTE: This will give you a fluffy crust just like a pancake.
4.41 oz all-purpose flour, 7.05 oz granulated sugar, 2 tsp baking powder, 1/4 tsp sea salt, 6.53 oz milk, 1 tsp vanilla bean paste
Pour your batter over the melted butter. Gently spoon the peaches on the top (juice included), being careful not to overlap. NOTE: For best results, simply "drop" your peaches on top of the batter without stirring.
Sprinkle cinnamon generously over the top.
ground cinnamon

BAKE!

Bake for 35 minutes at 350℉/180℃ until lightly golden on top. (Every oven heats differently, monitor your bake from 30 minutes). It is ready when it is golden on top and that the peaches are bubbly.
Once your Peach Cobbler is out of the oven, it will be hot and bubbly, let it cool down for 10 minutes. This will allow the syrup to settle down and for the cobbler to firm up. Spoon into a bowl and top with vanilla bean ice cream. Enjoy & Bon Appétit!