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Tuesday, September 1, 2020

Peach Cobbler with Hot Sugar Crust

This recipe uses a technique which was new to me, except in hot pudding cakes. On first glance it appears it won't work. But this cobbler sports a lovely, crisp topping.

Unless you are serving a large group, I recommend you half this recipe and bake in an 8X8 pan. The cobbler is best right after baking and for a day or two afterwards; any longer and the topping will lose its crunch.


Peach Cobbler with Hot Sugar Crust

No modifications were made for altitude and it turned out great.

Adapted from
Serves 10 or more

10 large ripe peaches (about 4 1/2 pds), pitted but not peeled and cut into chunks about an inch in size
1 large lemon
1/2 c unsalted butter, softened
2 c sugar, divided
1 1/2 c AP flour
2 teas baking powder
1 teas kosher salt (or 1/2 teas table salt)
3/4 c whole milk
1/2 c hot water
Heavy cream, for serving

Preheat the oven to 350F with a rack in the middle

Place the peaches in a buttered 9X13 baking dish. Using a microplane, zest the lemon evenly over the fruit. Squeeze the lemon and drizzle 1/4 cup of the juice over the fruit as well.

Cream the butter and 1 1/2 cups of the sugar on medium for a minute or so, until it is creamy but sandy. Stir in the flour, baking powder, and salt, and on medium speed, beat until incorporated and all is crumbly (30 seconds or more). Using a rubber spatula, scrape down the sides of the bowl.  Slowly pour in the milk while the mixer is on low speed. Beat a couple of minutes until the batter is light and fluffy.

Use a large spoon or the rubber spatula to drop 6 large portions of the mix over the peaches. (Make sure you get all the batter.) Carefully spread the batter with an offset spatula so that all the fruit is covered. Try to spread it evenly so that it is all about 1/2 inch thick overall.

Take the remaining half cup of sugar and sprinkle it evenly over the batter. In a small stream, drizzle the sugar topped batter with the hot water which will melt the sugar.

Place the pan on top of a large baking sheet and place both in the oven. Bake the cobbler until the top is crackly and golden brown, about 70-80 minutes. Use a toothpick to test; it will come out clean or with just a few crumbs clinging to it. Check in several spots.

Allow the cobbler to cool for about 30 minutes. Serve it warm with the cream poured over the top. If you have leftovers, cover and refrigerate.

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