Peach Cobbler

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food. You’ll love how the syrup is made using peach juices, rather than just a plain... Get the Recipe The post Peach Cobbler appeared first on RecipeTin Eats.

Peach Cobbler

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food.

You’ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max!

Peach Cobbler

Fruit cobbler is a traditional American dessert that pushes anybody’s comfort food-lovin’ buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South.

There’s two main types of peach clobbers – those with a batter topping, and the ones with the American biscuit / Aussie scone type toppings.

I way prefer the latter. It’s kind of crumbly on the outside and fluffy on the inside, wafting with the smell of cinnamon. The topping is a perfect match for soft, juicy and warm peaches swimming beneath in a peach syrup that’s not too sweet!

Freshly baked Peach Cobbler

What you need for the Peach Cobbler Filling

First up, here’s what you need for the peach filling (hint – it involves big fat juicy ripe PEACHES! ????):

Peach Cobbler filling ingredients
  • Peaches – As emphasised above, ripe and juicy is the key here!

    This recipe will work beautifully as written with other stone fruits, including white peaches, nectarines and plums.

    As for canned peaches (because I do not blame you if you can’t wait until summer to try this!), they will work just fine too. Just read the recipes notes for how to adjust the recipe to use canned peaches.

  • Sugar – This is tossed with the peach slices to make them sweat so they drip peach juices. The juices are then used to make the syrup for this Peach Cobbler. Because a peach syrup that tastes of peaches trumps plain and bland sugar syrup any day … and twice over during summer!

  • Cornflour / cornstarch – This is used to thicken the peach juices to turn it into a syrup that coats the peaches.

  • Lemon – For a touch of tang that balances the sweetness. It doesn’t make the syrup sour, it just adds freshness.

  • Salt – As with almost everything sweet just a touch of salt brings out the flavours.


Ingredients for Peach Cobbler Topping

And here’s what you need for the topping for the Peach Cobbler:

Ingredients in Peach Cobbler topping
  • Flour – The recipe calls for plain flour but you can substitute with self-raising flour if that’s what you’ve got. Just skip the baking powder and baking soda.

  • Baking powder and baking soda (bi-carb) – Yes, this is one of those irritating recipes that calls for both but for good reason. I personally think the combination makes the topping lighter and better than just using one or the other. The baking soda is more powerful than baking powder so it gives a boost to the rise when it first goes in the oven.

  • Butter – OOPS! Missing from the photo! ???? Cold cubes of unsalted butter are rubbed into the flour to make the topping dough. It’s just as you would do for Southern biscuits / Aussie scones which is essentially what the topping for this peach cobbler is.

  • Yogurt – Adds wetness into the batter without making it thin. We want a really thick batter so it can be “crumbled” across the surface of the cobbler.

  • Sugar – For sweetness. Not too much, just 1/3 cup. We’re mainly relying on the natural sweetness from the peaches!

  • Demerara sugar – This is a larger-grained type of sugar with a light toffee taste, sprinkled across the surface to add a nice textural crunch! If you don’t have it, any sugar you have is fine.

  • Cinnamon – Also for the topping. The hint of cinnamon here is just divine!


How to make Peach Cobbler

The nice thing about this peach cobbler is how the peach juices are used to make the syrup for the dish. There are easier and quicker recipes out there that don’t do this step but believe me when I say it makes it taster!!

How to make Peach Cobbler
  1. Peel and slice peaches – Peel then halve the peaches. Remove the stone and cut each half into 4 wedges (so each peach gets cut into 8 wedges in total);

  2. Macerate – Toss peaches in sugar then leave for 40 minutes to let them sweat. This is called macerating. If they are ripe and juicy, they should drop plenty of juices!

  3. Drain – Drain peaches in a colander set over a bowl.

  4. 1/4 cup peach juice – Measure out 1/4 cup of the peach juices and pour it back into the bowl. If you are short, top it up – preferably with peach juice, otherwise with water. But if you used ripe peaches, you should not have this problem!

  5. Syrup for cobbler – Mix the reserved peach juice with cornflour and lemon juice.

  6. Toss peaches in syrup – Then add the drained peaches and toss to coat.

  7. Baking dish – Pour the peaches and juice into a medium glass or ceramic baking pan – mine is a 28 x 18cm / 11 x 7″ oval. It is best not to use a metal pan as it may turn the peaches brown.

  8. Parbake – Bake for 12 minutes, then remove from the oven. The purpose of this step is to give the peaches a head start because they take longer to cook than the topping.

While the peaches are in the oven, get started on the topping!


Topping and assembling

The topping for this Peach Cobbler is made much in the same manner as American biscuits / Aussie scones. Because that’s essentially what it is!

How to make Peach Cobbler
  1. Rub in butter: Whisk together flour, sugar, baking powder, baking soda, and salt to combine. Then rub the cold butter in with your fingers until it resembles breadcrumbs.

    Alternatively, use a food processor – about 10 x 1 sec pulses.

  2. Mixture after adding butter: This is what it should look like after rubbing the butter in.

  3. Gently fold through yoghurt: Add yoghurt and gently mix through with rubber spatula until dough is formed. Stop mixing when the yoghurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).

    Use a light touch. Not overworking the batter is essential here so you don’t end up with a tough, dry topping!

  4. Top peaches: Crumble big lumps of the topping across the surface. Don’t fully cover the surface or else the syrup won’t reduce and thicken.

  5. Sprinkle with demerara sugar and cinnamon.

  6. Bake for 20 minutes, then remove from oven. The cobbler is done when an instant-read thermometer shows the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden colour.

    The exact cook time depends on how thick the biscuit layer is so it is best to use a thermometer. But if you don’t have one, just check by breaking the topping open in the middle.

    Rest for 20 minutes to allow syrup to thicken. Don’t worry, it will still be perfectly warm for serving.

Peach Cobbler in a bowl with vanilla ice cream

As with all warm pudding-like desserts, serving with ice cream is absolutely not optional! I pretend that cream is an acceptable alternative (I even suggest it in the recipe to tick that box), but it’s a filthy lie. Cream is a poor substitute.

Because nothing, I repeat nothing, can beat the combination of creamy, cold ice cream melting all over a warm dessert. Especially when that warm dessert is a Peach Cobbler! – Nagi x

PS. Just a reminder to fellow Aussies and others shivering through winter with not a local peach in sight, this can be made with canned peaches! Otherwise, try my other warm winter puddings: Apple Crumble, Butterscotch Pudding, Sticky Date, Chocolate Self Saucing Pudding, Baked Apples or Rice Pudding!


Watch how to make it

Peach Cobbler in a bowl topped with vanilla ice cream
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Peach Cobbler

Recipe video above. The ONLY pudding I make on warm summer days!
There's peach cobblers with batter toppings, and the ones with the Amercian biscuit / Aussie scone type toppings. I way prefer the latter. Crumbly on the outside, fluffy and moist on the inside, wafting with the smell of cinnamon, covering juicy, warm peaches coated in syrup.
You'll love how the syrup in this peach cobbler is made using the juices of the peach, rather than just a plain sugar syrup. Peach flavour to the max!
Serving with ice cream is not optional. (Well, ok, cream will do if that's all you've got!)
Course Sweet Baking
Cuisine American, Southern
Keyword peach cobbler, peach pudding
Prep Time 20 minutes
Cook Time 30 minutes
Macerating & resting 1 hour
Servings 5 – 6 people
Calories 465cal
Author Nagi

Ingredients

  • 1.5kg / 3lb (8) yellow peaches (ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1)
  • 1/4 cup caster / superfine sugar
  • 1 tsp cornflour / cornstarch
  • 1 tbsp lemon juice (plus more as desired)
  • 1/8 tsp salt

Cobbler topping:

  • 1 1/4 cups flour , plain/all purpose
  • 1/3 cup caster / superfine sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda (bi-carb) (or extra 1 1/2 tsp baking powder)
  • 1/4 tsp salt
  • 85g / 6 tbsp unsalted butter
  • 1/2 cup plain yoghurt (or sour cream), full fat

Topping:

  • 1 tsp demerara sugar (Note 3)
  • 1/2 tsp cinnamon powder

Serving:

  • Ice cream or whipped cream

Instructions

  • Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.
  • Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
  • Drain peaches: Drain in a colander, saving the juices.
  • Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
  • Mix with peaches: Pour peaches into the syrup, toss to coat. Taste – it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
  • Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.

Cobbler topping:

  • Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
  • Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
  • Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
  • Sprinkle with demerara sugar and cinnamon.
  • Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
  • Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken – it will still be perfectly warm for serving.
  • Serve with a dollop of ice cream or whipped cream!

Notes

1. Other fruits – white and yellow peaches, nectarines and plums will all work well here. The essential thing is that they be ripe and juicy!
For canned peaches, skip the macerating step. Use the can juices for the syrup.
2. Baking pans – mine is a 28 x 18cm / 11 x 7″ oval shape which is a good size for topping coverage and peach depth. You want one that is a little larger than a square 20cm / 8 inch baking pan which is a little too small. Glass is best as metal can react and turn the peaches brown.
3. Demerara sugar is a large grain brown sugar that gives baked goods a nice crunch when sprinkled. Substitute with any sugar you have – even if you not large grains.
4. Source: This Peach Cobbler recipe comes to you from a Southern lady who is everything you imagine a Southern lass to be: big personality, big laugh, big heart, and a very (very) big appetite for life and food. 
This Peach Cobbler recipe comes to you from Heather Hancock of Baptiste & Wilson, born and raised in the South, now living right here in Sydney! Baptiste & Wilson is a catering company I use for events from time to time when I can’t manage the cooking myself.

Nutrition

Calories: 465cal | Carbohydrates: 79g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 299mg | Potassium: 731mg | Fiber: 5g | Sugar: 51g | Vitamin A: 1428IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 2mg

Life of Dozer

Just another Friday morning in the Life of Dozer – at the park with his mates!

The post Peach Cobbler appeared first on RecipeTin Eats.

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Incredible Parmesan Zucchini Gratin (Zucchini Casserole)

Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd! This recipe is a twist on classic scalloped potatoes. Gratins are so rich and indulgent, they make any meal a joy to serve and eat.…

Incredible Parmesan Zucchini Gratin (Zucchini Casserole)

Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd!

This recipe is a twist on classic scalloped potatoes. Gratins are so rich and indulgent, they make any meal a joy to serve and eat. Try creamy cauliflower, brussels sprouts, or potato and mushroom gratins for a more mouthwatering flavor you will LOVE!

Parmesan Zucchini Gratin in a white dish.

Zucchini Casserole Recipe

If you want a side dish to impress this is it! Not only is Zucchini tasty, but it’s also good for you too! It’s low in calories, keto-friendly, and packed with antioxidants, potassium, and vitamins B and C. For those times when you really want comfort food but don’t want to overload in calories, this is the dish for you. Zucchini gratin is just as satisfying and filling as a potato dish with half the carbs!

The other great thing about this recipe is that it is extremely easy to throw together. It utilizes so many simple ingredients that you may not even need to go shop for any! I know your family is going to go crazy over this quick and easy dish. As a side, it pairs so well with a variety of dishes, but honestly, this zucchini gratin is so good, you may want to just eat it alone!

Zucchini Gratin Ingredients

These pantry staples come together to create the most hearty, cheesy goodness! Zucchini gratin is the perfect combination and the best side dish at the table this summertime. For complete recipe details, see the recipe card below.

  • Zucchini: You will need 6 medium zucchinis, sliced. You can also grate your zucchini instead for a more noodle-like texture.
  • Mozzarella Cheese: The stretchy, melty texture of Mozzarella is perfect for gratins.
  • Parmesan Cheese: Parmesan adds a great flavor and nuttiness.
  • Cheddar Cheese: Cheddar is always a favorite for sharp flavor and color.
  • Milk: Any percent of milk will do, skim, 1%, 2% or even whole.
  • Heavy Whipping Cream: Adds moisture and thickness to your creamy sauce.
  • Flour: For use as a thickening agent. All-purpose flour works great!
  • Butter: Adds a rich flavor to your gratin. Everything is better with butter!
  • Salt: Add more or less to taste.
  • Garlic Powder: For a perfect savory flavor! Trust me, you want garlic in this.

Zucchini Gratin Cheesy Topping

If you love cheese then this topping is to die for! Bake the zucchini gratin just enough to have the cheese melt with that crusted overlay on top of the casserole. You are going to love this combination once baked!

  • Bread Crumbs: You can use Panko or Regular bread crumbs
  • Parmesan: This adds extra flavor and texture to your gratin.
  • Butter: Holds everything together and helps it taste amazing.

Making Three Cheese Zucchini Gratin

In just 4 easy steps, you will have a delicious dinner that the whole family will love! This zucchini gratin recipe only takes 15 minutes of prep time and then it’s hands-off!

  1. Mix Together Sauce: In a medium sauce pan melt the butter and whisk in the flour until thick. Slowly whisk in the milk and heavy cream. Stir in the cheese and mix till melted. Add in the garlic powder and salt.
  2. Layer: Cut the zucchini into ¼ inch slices. Layer on the bottom of sprayed 2 quart casserole dish. Spoon some of the sauce on top of the first layer. Layer more zucchini and sauce till you’ve used it all ending with sauce last.
  3. Add Topping: For the topping mix together the bread crumbs and parmesan and sprinkle on top. Pour the melted butter on top.
  4. Bake: Bake at 375 degrees for 25-30 min till bubbly and heated through. Broil the top for about 5 minutes until golden brown.
The process of making zucchini casserole.

Parmesan Zucchini Gratin Tips and Variations

Parmesan zucchini gratin is an easy, tasty dish that everyone will enjoy. Use these great tips and tricks to customize and enhance your dish!

  • Using Different Cheeses: You can definitely mix up the cheeses to your liking or to work with what you’re serving. From cream cheese, feta, to pepper jack you can get creative with it. Gruyere and brie are also great additions- they add more creaminess to your zucchini gratin sauce.
  • Cream: You can use half and half if you want to reduce the fat of your gratin.
  • Cut Zucchini Evenly: Slice your zucchini evenly so that it cooks at the same rate. You can use yellow zucchini here as well or a mixture of both.
  • Spices: Add in different spices for extra zing. Make it Italian with basil and oregano. For a Mexican take, use cumin, chili powder, and paprika.
  • Toppings: For a fun twist, try French fried onions on top! I also recommend sprinkling homemade Italian seasoning on top for an extra pop of flavor.
  • Zucchini Too Watery: Zucchini naturally has a very high water content, so there are a couple tricks I use to make sure your gratin doesn’t become too watery. The first is to sprinkle your freshly cut zucchini with salt and let it sit in a strainer. The salt will work to pull the water out. You can also sauté your zucchini before layering to reduce its moisture.
Parmesan Zucchini Gratin in a white dish.

What to Serve With Zucchini Gratin

Parmesan zucchini gratin pairs perfectly with grilled meats and seafood. Try a roasted chicken or baked salmon for a super satisfying meal. This gratin is so good on its own, though, you could easily have this as your main dish served with a loaf of crusty bread and a side salad and you’ve got a delectable dinner on your hands!

Perfect Garlic Roasted Chicken with Vegetables

Baked Parmesan Garlic Herb Salmon in Foil

Roasted Honey Garlic Butter Chicken

Buttery Garlic Lime Salmon with Asparagus in Foil

Storing Leftover au Zucchini Gratin

  • In the Refrigerator: Keep in a sealed container for up to 3 days in the fridge.
  • To Reheat: Cook in oven at 350 degrees Fahrenheit until warm.
  • Make Ahead: You can mix this up and freeze for up to 2 months. Thaw overnight in the fridge and then bake as directed. You may need to add 5-10 minutes to make sure it cooks all the way through.
Taking a scoop of Parmesan Zucchini Gratin.

Bread

My Favorite Zucchini Bread Recipe (Tried and True!)

Dinner

Zucchini Pizza

Dinner

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Three Cheese Zucchini Gratin

Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd!
Course Side Dish
Cuisine American
Keyword zucchini casserole, zucchini gratin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 423kcal
Author Alyssa Rivers

Ingredients

  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cup whipping cream can also use half and half
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 6 small zucchini sliced about ¼ inch thick
  • Snipped fresh chives for garnish

Instructions

  • Preheat oven to 400 degrees. Lightly spray a 2-quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.
  • Arrange half of the zucchini in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by ½ cup mozzarella cheese. Repeat with another layer of zucchini and sauce topped with mozzarella cheese and remaining parmesan cheese.
  • Bake for 25 minutes or until the zucchini are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Notes

Updated on July 23, 2021
Originally Posted on August 7, 2014

Nutrition

Calories: 423kcal | Carbohydrates: 18g | Protein: 21g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 1103mg | Potassium: 619mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1369IU | Vitamin C: 35mg | Calcium: 560mg | Iron: 2mg
Source : The Recipe Critic More   

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