By Melissa Clark
Published Aug. 14, 2024
- Total Time
- 70 to 80 minutes
- Prep Time
- 10 minutes
- Cook Time
- 60 to 70 minutes
- Rating
- (0)
- Notes
- Read community notes
This easy peach cobbler is made by layering ripe, juicy fruit over batter rather than nestling it under biscuits or pie dough, giving it a tender, cakelike texture. Browning the butter before merging it with the batter adds nutty, caramelized notes, while buttermilk gives it a lovely tang. Fresh summer peaches (or other stone fruit like nectarines, apricots and plums) are ideal here, but frozen fruit also works well. Serve this warm or at room temperature, preferably on the same day as baking.
Featured in: Peach Cobbler, 2 Ways: Spectacularly Simple and Simply Spectacular
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:6 to 8 servings
- 2pounds fresh peaches, pitted and sliced (peeling is optional), or 6 cups frozen peach slices
- ½cup/110 grams packed dark brown sugar
- 2 to 3teaspoons fresh lemon juice
- ½cup/113 grams unsalted butter
- 1½cups/187 grams all-purpose flour
- 1cup/200 grams granulated sugar, more for sprinkling
- 1tablespoon baking powder
- 1teaspoon fine sea salt
- 1½cups/355 milliliters buttermilk
- ½ to 1teaspoon flavoring, such as freshly grated nutmeg, citrus zest, ground cinnamon, ginger or vanilla, or ¼ teaspoon almond extract
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
399 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 50 grams sugars; 5 grams protein; 501 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat the oven to 350 degrees. In a large well-seasoned cast-iron skillet or nonstick pan over medium heat, combine the peaches, brown sugar and lemon juice. Bring the mixture to a simmer, stirring constantly, until the sugar melts and the liquid thickens slightly, 2 to 4 minutes. Pour peaches and liquid into a bowl and set aside. Taste a peach slice; if it seems flat, add another squeeze or two of lemon until bright and lively.
Step
2
Using the same pan (you don’t need to wipe it out), melt the butter over medium heat, swirling the pan occasionally, and let it cook until it smells very nutty, turns golden brown and flecks of dark amber appear, 2 to 4 minutes. Turn off the heat and reserve the brown butter in the pan.
Step
3
In a mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Pour in buttermilk and any flavorings you like, and mix just until combined.
Step
4
Scrape the batter on top of the brown butter in the pan, but don’t mix it in. The butter will rise and cover some of the batter at the pan’s edges, and this is good. Scatter the peach slices and their juices on top of the batter without stirring. Sprinkle with a little more sugar if you like, for crunch.
Step
5
Bake until the cobbler is golden brown on top, 50 to 60 minutes. Transfer the pan to a wire rack to cool slightly. Serve warm or at room temperature.
Ratings
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Golem
What exactly is a "large" pan? I have 10" and a 12" cast iron pans and 15" stainless steel and non-stick pans. I'm assuming this calls for a 10" pan but if it's for a 12" pan then the ingredients will overflow in a 10" pan and make a mess either in the oven or on a sheet pan.Other readers have complained in the past about imprecise measurements such as large, small, medium and whatever. It should be easy enough in the recipe to indicated what size pan the author used.
Baker Lee
Brown the butter after making the batter because the butter will continue to cook and burn after you’ve taken it off the heat. This way you can pour the batter into the browned butter as soon as the butter reaches the correct level of brown ness.
RLV
How big is a "large cast-iron skillet?"
mary robins
Scrape the batter on top of the brown butter in the pan? Not sure what this means.
Whitney
Thank you for supplying weights for ingredients. I wish you did it for all recipes, especially baking!
Anne
I'd love to make this to bring to a barbecue but I don't know if I could slide it off the pan onto a serving dish. Any thoughts?
Denis
Made this twice last year and will do it again, maybe with apricots. A great flavoring is bourbon whipped cream for serving..25 cup confectioner’s sugar, almost as much bourbon, and a pint to a quart of heavy cream. Leftovers go well in coffee.
dimmerswitch
Thanks, Denis, I love your idea of bourbon whipped cream with this. Will do. :-)
me in nj
What size pan to halve the ingredients?
Baker Lee
Brown the butter after making the batter because the butter will continue to cook and burn after you’ve taken it off the heat. This way you can pour the batter into the browned butter as soon as the butter reaches the correct level of brown ness.
RLV
How big is a "large cast-iron skillet?"
Golem
What exactly is a "large" pan? I have 10" and a 12" cast iron pans and 15" stainless steel and non-stick pans. I'm assuming this calls for a 10" pan but if it's for a 12" pan then the ingredients will overflow in a 10" pan and make a mess either in the oven or on a sheet pan.Other readers have complained in the past about imprecise measurements such as large, small, medium and whatever. It should be easy enough in the recipe to indicated what size pan the author used.
Bernavel
I made it in an 11 inch nonstick skillet and it came out perfect. I also used two @ 1 pound bags of frozen peaches. Easy
William Wroblicka
The pan in the picture accompanying this recipe looks like a 10-incher to me. But if you have a variety of pan sizes at your disposal, just use some common sense: Put the peaches in one of your pans. If they fit comfortably -- i.e., without overflowing or leaving gaps of empty space -- then proceed with the recipe using that pan. Otherwise, use a smaller or larger pan as the case may be.
glammie
Pan sizes are standardized - 8", 10" or 12". I think a 10" should do the trick. Using a sheet pan is a good idea, and if it overflows, take a breath, chillax and remember that baking is a metaphor for life. It can be messy and you're bound to dirty a few pans in the process.
Private notes are only visible to you.
