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[1] Classic peach cobbler with sugar-topped biscuits (photos #1, #3, #4, and #5 © King Arthur Baking).
[2] When peaches are out of season, you can use frozen peaches or substitute fresh mango (photo © Good Eggs).
[3] Always use pure vanilla extract. Imitation vanilla extract (vanillin) is less expensive, and tastes it (think of imitation maple syrup).
[4] You can use pastry flour or all-purpose flour.
[5] Coarse sparkling sugar, a garnish for cookies and other baked goods. See the different types of sugar. |
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April 13th is National Peach Cobbler Day. Yes, you can make peach cobbler from frozen peaches—which is what you’d have to do right now, because peaches are summer fruits.
If you use frozen peaches, be sure they’re thawed and at room temperature.
Below:
> Classic peach cobbler recipe.
> More cobbler recipes.
> The history of peaches.
> The history of cobbler.
> The difference between cobbler, crumble, crisp, betty, buckle, grunt, pandowdy, slump, and other baked fruit dishes.
> The different types of pies and pastries: a photo glossary.
RECIPE: CLASSIC PEACH COBBLER
Prep time is 15 minutes and bake time is 45 to 50 minutes.
Thanks to King Arthur Baking for this recipe. Another tip from King Arthur:
> How to peel peaches without a knife.
Ingredients For 12 Servings
For The Filling
5 to 6 ripe peaches (about 908g unpeeled), peeled, pitted, and sliced; or 4 heaping cups (908g) frozen sliced peaches, thawed to room temperature
2/3 cup (132g) granulated sugar
2 tablespoons (28g) lemon juice
1 teaspoon pure vanilla extract
1/4 cup (35g) Pie Filling Enhancer (*or, see the substitute below)
1/8 teaspoon table salt
For The Topping
2 cups (226g) King Arthur Pastry Flour Blend or 2 cups (240g) King Arthur Unbleached All-Purpose Flour (or substitute)
1 teaspoon table salt
1 tablespoon baking powder
2 teaspoons granulated sugar
1 to 1-1/4 cups (227g to 283g) heavy cream, enough to make a cohesive dough
1 to 2 tablespoons (14g to 28g) milk or melted butter, for brushing on top
Optional: coarse sparkling sugar, for sprinkling on top
Optional: vanilla ice cream or whipped cream for topping
Preparation
1. PREHEAT the oven to 350°F. Lightly grease two 9″ round pans.
2. MAKE the filling: Combine all the filling ingredients, and spoon the peach filling into the prepared pan.
3. MAKE the topping: Whisk or sift together the flour, salt, baking powder, and sugar.
4. STIR in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1-1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off.
5. PAT the dough into a lightly greased 9″ round pan. Use a 2″ round biscuit cutter to cut as many biscuits as you can, leaving them in the pan.
6. TURN the pan over onto a lightly greased or lightly floured surface, rapping it a few times to make the dough fall out. Lift off the pan, pick up the cut biscuits, and space them atop the peach filling. You’ll have leftover biscuit dough, which you can shape into additional biscuits to bake in that same pan, if desired, when the cobbler is finished.
7. BRUSH the biscuits with milk or butter, and sprinkle with coarse white sparkling sugar.
8. BAKE the cobbler for 45 to 50 minutes, until the filling is bubbly and the biscuits are golden brown.
9. REMOVE the cobbler from the oven, and let it rest at room temperature for about 20 to 30 minutes before serving. This allows the filling to set somewhat. Don’t worry, it will still be warm when you serve it.
10. SCOOP the cobbler into serving dishes, including a biscuit with each serving. Top with vanilla ice cream or whipped cream, if desired.
MORE COBBLER & RELATED RECIPES
Apple-Pear Brown Betty
Best Apples For Apple Crisp
Classic Apple Crisp
Cherry Cobbler
Crumb Top Instead Of Pie Crust
Make A Streusel (A.K.A. Crumble, Crisp) Topping
Old Fashioned Apple Crisp
Pie Dough Crumbles Ice Cream Topping
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