Traditional Peach Cobbler
Ingredients
- 533.3 gYellow peach (sliced)
- 100 gBrown sugar
- 120 gWheat flour
- 73.3 gUnsalted butter
- 160 mlWhole milk
- 0.7 tspBaking powder
- 0.7 tspCinnamon powder
- 0.7 pinchFleur de sel
- 0.7 tspVanilla extract
Method
Tender peach slices bubbling in an amber syrup, topped with a golden crust that cracks under the spoon. The scent of browned butter and cinnamon fills the room straight out of the oven.
- 1
Pit and slice the peaches into thick wedges. In a pan, mix the peaches with 50g of brown sugar and cinnamon. Let them sweat over medium heat until the fruit releases its juice and a light syrup forms.
- 2
Place the butter in a baking dish. Put it in the oven at 180°C. Remove the dish as soon as the butter is melted and starts to foam, without letting it burn.
- 3
In a mixing bowl, combine the flour, remaining brown sugar, baking powder, and sea salt. Pour in the milk and vanilla extract. Whisk just enough to get a smooth batter that coats the spoon.
- 4
Pour the batter directly over the melted butter in the dish, do not stir. Arrange the peaches and their syrup on top. Bake for 40 minutes: the batter should rise through the fruit and the surface must be golden brown and firm to the touch.
Frequently asked questions
How do you get this dish right?
- Do not stir the batter and melted butter; this is what creates the crispy edges.
- If the peaches are very ripe, reduce the sugar by 20g to maintain the acidic balance.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in the oven at 150°C to restore the crust's crispness.
