Peach Cobbler
To make your peach cobbler extra special add lemon zest to your buttered baking dish, then fold toasted walnuts into the biscuit-like topping. Both are easy wins boosting flavor and dimension. Peak summer fruit classic!
I do a few things to make a stand-out peach cobbler. The first thing is have patience, because a good cobbler depends on great fruit. Beyond that, I add a couple ingredients for depth and dimension, while still adhering to the ideas that cobblers and (related) crisps should be simple and easy. The opposite of fussy. You want to be able to throw one together on a whim as a sweet treat to share with friends after a night of grilling. Or, as a compliment to a family-style dinner. The good news is our peaches have been wildly delicious this year, so let’s jump into a few cobbler details and considerations.
Choosing Peaches for Peach Cobbler
The best cobblers are made with ripe fruit. The aroma of peaches is the best indicator of ripeness. Go for the peaches that smell the most peachy. The other way to tell is to gently handle the peach you’re considering. The best ones will give to a bit of pressure but aren’t soft all over. Store your peaches at room temperature until perfectly ripe, then you need to eat them (ideal) or move them to a refrigerator and enjoy over the next couple of days.
What Varietal of Peach is Best?
The correct answer is: the best peach cobblers start with peaches that are ripe, fragrant, and delicious.
How to Make Peach Cobbler
To make a cobbler there are a number of steps. You basically make a fruit mixture by tossing your fruit, in this case peaches, along with sugar and a thickener. The other component is the biscuit-like topping. This is dolloped over the fruit in a baking pan and baked until the topping is golden and well set, and the fruit is bubbling.
Special touches: I like to butter the cobbler pan and add lemon zest. It perfumes the whole dessert and provides balance to the sweetness of the peaches. 
Above, you can see the fruit being gently tossed.
This is the topping dough, above. Aim for a tender result by avoiding the temptation to over mix. Minimal handling will result in a more tender dough.
You can see, above, what the cobbler looks like before going into the oven. I'd even argue that your dollops should be a bit smaller than what you see here, to ensure full and even baking.
What to Serve with Peach Cobbler
Peaches and cream is a classic combination for good reason. You could lightly sweeten the cream or coconut milk here, maybe use the tiniest pinch of salt as well. I also like to skip the cream, on occasion, and explore the citrus side of things - in line with the lemon zest and juice in the recipe.
- Gelato
- Drizzle of Cream
- Dollop of loosely whipped cream (classic)
- Drizzle of coconut milk
- Coconut yogurt
- Lime Sherbet
- Grapefruit Sorbet
More Peach Recipes
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Peach Cobbler
Keep in mind fruit can be all over the map when it comes to sweetness. You may need to add a bit of extra sugar to the fruit mixture, or scale back to your liking. The biscuit topping isn’t overly sweet, so keep that in mind.
- 1 lemon, zest and juice
- 5 cups ripe peaches, cut into 3/4-inch pieces (about 3 medium peaches)
- 1 tablespoon cornstarch or arrowroot
- 1/4 cup / 55g granulated sugar
- 1 1/4 cup / 150g whole wheat pastry flour or all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup / 70g granulated sugar
- 1/4 + teaspoon fine grain sea salt
- 1/2 cup / 50g toasted walnuts or pecans, chopped
- 1 egg
- 1/2 cup buttermilk or yogurt
- 3 tablespoons butter, melted and cooled a bit, plus more for the pan
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Preheat oven to 425°F, racks in the top third. Butter a 9x9-inch baking dish. Sprinkle with the lemon zest.
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To make the fruit base, combine the peaches, cornstarch and sugar in a medium bowl and gently toss. Give the mixture a big squeeze of lemon juice, and gently toss again. Set aside.
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To make the cobbler topping, combine the flour, baking powder, sugar, salt, and nuts in a large bowl. In another separate bowl whisk together the egg and buttermilk, whisk in the butter. Fold the buttermilk mixture into the flour mixture until it’s barely combined.
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Pour the fruit into the prepared pan. Top the peaches with the buttermilk dough by dropping dollops into the pan a SCANT tablespoon each - not too big or they won’t bake through (important!). I like to thwap the pan against the counter a few times to flatten out the dumplings a bit. Push the batter around and out to the edges with your fingers if you need to. I like a lot of coverage with a few windows and cracks for the peaches to peep through and the juices to bubble up.
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Bake for 15-20 minutes or until the top is golden and cooked through completely.
Serves 8.
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Peach Salsa
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Green Bean Salad with Peaches
This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.
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https://bojongourmet.com/southern-style-peach-cobbler-with-maple/
Bojon gourmet is an excellent source for GF
Yes, absolutely!
I would be absolutely thrilled if you would post a gluten free cobbler or crisp (not using GF replacement flour but almond or tiger nut flour, etc.), also made without refined sugar. I have tried several times and I can’t get it right.
Oooh. That’s def. a tall order Kris. I’m wondering if Aran had one over at Cannelle et Vanille, or in one of her books.
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