Peach Cobbler
Ingredients
- 533.3 gYellow peach (peeled and sliced into wedges)
- 133.3 gBrown sugar (divided)
- 76.7 gUnsalted butter (diced)
- 83.3 gWheat flour
- 160 mlWhole milk
- 0.7 tbspBaking powder
- 0.7 tspCinnamon powder
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat for 5 minutes in a hot oven to restore the crispiness.
