Peach Cobbler

A golden crust that cracks under the spoon, revealing melting peaches in a syrupy sauce. The scent of warm cinnamon and browned butter fills the room.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 442
• Protein: 5 g
• Carbs: 65 g
• Fat: 18 g

Ingredients

• 533.3 g Yellow peach ( peeled and sliced into wedges )
• 133.3 g Brown sugar ( divided )
• 76.7 g Minimum butter sweet ( diced )
• 83.3 g Wheat flour
• 160 ml Whole milk
• 0.7 tbsp Baking powder
• 0.7 tsp Cinnamon powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Fruit preparation

   Peel the peaches and cut into thick wedges. Mix with 100g of brown sugar, cinnamon, and the juice of half a lemon. They should start releasing juice and looking glossy.

2. Browned butter

   Preheat oven to 190°C. Place butter in the baking dish and put in the oven. Remove the dish as soon as the butter foams and smells like toasted hazelnuts.

3. Cobbler batter

   In a bowl, whisk flour, remaining sugar, baking powder, salt, milk, and vanilla. The batter should be smooth and coat the spoon without being too thick.

4. Assembly

   Pour the batter directly onto the hot butter in the dish. Do not stir. Arrange peaches and their syrup on top. The butter will rise up around the edges.

5. Baking

   Bake for 45 minutes. The crust should be deeply golden and firm to the touch, while the fruit juices should bubble vigorously around the sides.

Chef's tips

• Do not stir the batter and the butter, this is what creates that unique heterogeneous and crispy texture.
• Use very ripe peaches: if they are firm to the touch, let them ripen for a day or two more.
• If the top browns too quickly, cover with parchment paper to finish cooking the fruit.

Storage

Keeps for 2 days in the refrigerator. Reheat for 5 minutes in a hot oven to restore the crispiness.