Traditional Peach Cobbler

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 431
• Protein: 5 g
• Carbs: 63 g
• Fat: 17 g

Ingredients

• 533.3 g Yellow peach ( sliced )
• 100 g Brown sugar
• 120 g Wheat flour
• 73.3 g Minimum butter sweet
• 160 ml Whole milk
• 0.7 tsp Baking powder
• 0.7 tsp Cinnamon powder
• 0.7 pinch Fleur de sel
• 0.7 tsp Vanilla extract

Instructions

1. Preparing the fruit

   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. Melting the butter

   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. Cobbler batter

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat in the oven at 150°C to restore the crust's crispness.