With a layer of melted butter and then batter, followed by fruit on the top, this simple peach cobbler strays from the typical two-layer recipe with fruit on the bottom and a crumble or biscuit on top.ย Then, as this cobbler bakes, the batter rises up and over the peaches and forms a cake-like treat, with the edges becoming lightly crisped by the melted butter.
August 22 is my dadโs birthday. So when I read recently that this dog day of summer is also โNational Eat a Peach Day,โ I knew heโd appreciate the fitting overlap.
Though my dad has never done much cooking, in many ways heโs the person who taught me to eat with the seasons. While Mom typically made the weekly grocery runs, Dad was a Central Market regular, bringing home an ever-evolving rainbow of produce for all to enjoy.
Peach seasonโhis favoriteโcalled for special runs to Cherry Hill Orchards. I asked him recently when he began these weekly trips, and he told me he first went for apples 40-some years ago, when the store was located on New Danville Pike.
When the โnewโ store was built 34 years ago on the corner of Long Lane and Marticville Road, he added peaches to his seasonal shopping list. (For the record, Dad called to verify the date!)
So while Dadโs birthday and National Eat a Peach Day are a couple weeks away, Iโm sharing his favorite peach cobbler recipe now, for those who, like Dad, may wish to enjoy it several times throughout the all-too-fleeting peach season.
The recipeโs catchy name refers to the amount of flour, sugar, and milk included in it. I first enjoyed this dessert at the home of a childhood friend many years ago, when it was whipped up for last minute guests using canned peaches and a full stick of butter.
Fresh peaches elevate the dish, although the canned variety may certainly be used for an easy winter treat. (In this case, drain them first.) As for the butter, I found that a lesser quantity supplied plenty of flavor and a nice crispy edge without the hint of greasiness I sometimes noticed in the original recipe.
Though intended and typically enjoyed as an after-dinner dessert, Dad considers this treat akin to a donut and occasionally enjoys a serving after his daily bowl of cornflakes. My mom lights up when I heap in additional fruitโrequiring extra cooking time and occasionally resulting in overflow!
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Cuppa Cuppa Cuppa Cobbler
Ingredients
- 6 tablespoons butter*
- 1 cup (4.5 ounces/127 grams) all-purpose flour (may substitute an all-purpose gluten-free flour blend)
- 1 cup (192 grams) granulated sugar
- 1 tablespoon baking powder
- scant ยผ teaspoon kosher salt
- 1 cup (240 ml) milk of choice
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped peaches (from 2-3 large peaches; see notes)
- Optional: cinnamon sugar; ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350โ.
- Place the butter (as isโyou will melt this soon) in an 8-inch square or similar size baking dish. Set aside.
- Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the milk and vanilla, stirring just until the dry ingredients are thoroughly combined. As you are finishing up with the batter, place the baking dish in the oven to melt the butter. (You donโt want the butter to burn, so avoid putting the dish in the oven too early. It should take about 4-5 minutes to melt cold butter. I set the timer so I don’t forget.)
- Once the butter has fully melted, remove the baking dish from the oven, and pour the batter over the melted butter. Do not stir.
- Evenly distribute the chopped peaches over the batter. Again, do not stir. Sprinkle with a little cinnamon sugar, if desired. (I use about 1ยฝ teaspoons of sugar and โ teaspoon cinnamon, but you can eyeball it or skip it entirely.)
- Bake the cobbler for 35 to 45 minutes. The batter will rise up and around the peaches as it cooks. Youโll know the cobbler is cooked throughout when the edges are a deep golden brown. Check a few minutes early and adjust the time if necessary, as all ovens vary.
- Serve the cobbler warm or at room temperature, with a scoop of optional ice cream or whipped cream. To best preserve freshness, cover and refrigerate any leftovers.
Notes
- This recipe has proved to be fairly flexible over the years. For instance, Iโve baked the cobbler at 375โ, reducing the cooking time slightly. For a bit of caramelized sweetness, Iโve sprinkled a tablespoon or so of additional sugar over the surface at the end of baking time and broiled for a minute or two, watching very closely to avoid burning.
- I’ve also varied the pan size. I tend to use an 8-inch square or similar size rectangular dish (pictured) because I like the batter to be a bit deeper, but I’ve actually baked a thinner version in a 9×13 pan and it did work.
- Iโve added extra fruit (in this case, watch for overflow and place a baking sheet under your pan for added insurance!), and mixed the peaches with a variety of berries. As always, be sure to monitor closely if you deviate from the recipe.
Leave a Reply