Peach Cobbler
also called cobbler · peach cobbler · deep dish peach cobbler · dropped biscuit cobbler
- Meat and Three
- serves 8
- recipe says 1 hr 15 min
- Custards & Puddings
Three ways to read this recipe
The table
| Bake the fruit twenty minutes before the topping goes anywhere near it. | |||
| 3 lb(1.4 kg; peeled and sliced thick)ripe peaches | toss the fruit | bake the fruit alone 375°F 20 min | spoon the dough on, bake 375°F 35 min |
| 3/4 cup(150 g)granulated sugar | |||
| 2 Tbs(16 g)cornstarch | |||
| 2 Tbslemon juice | |||
| 1/2 tspground cinnamon | |||
| 1/4 tspfine sea salt | |||
| 1 1/2 cups(195 g)all-purpose flour | whisk the dry | cut the butter in, cream to a shaggy dough | |
| 1/4 cup(50 g)granulated sugar | |||
| 2 tsp(8 g)baking powder | |||
| 1/2 tspfine sea salt | |||
| 6 Tbs(85 g; cubed)cold unsalted butter | |||
| 3/4 cup(180 mL)heavy cream | |||
| 2 Tbs(25 g)demerara sugar | |||
| Cool it half an hour before it is spooned out. Straight from the oven the juice runs off the plate | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
Before anything else
2toss the fruit
4whisk the dry
5cut the butter in, cream to a shaggy dough
goes in with what step 4 made
6spoon the dough on, bake 375°F 35 min
goes in with what steps 3 and 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 55 min3 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Narrow — the topping goes onto fruit already baked twenty minutes; dropped onto raw peaches the biscuit sits in cold juice and stays doughy
toss the fruit
not timedfrom the start
whisk the dry
not timedfrom the start
bake the fruit alone 375°F 20 min
20 minwalk awayfrom the start
cut the butter in, cream to a shaggy dough
not timedfrom the start
spoon the dough on, bake 375°F 35 min
35 minwalk away20 min in
- you can walk away
- never timed
You'll need 9x13-in baking dish
Goes with
See how it is written
>> title: Peach Cobbler
>> category: Custards & Puddings
>> tags: peach, dessert, baked, biscuits, southern
>> counters: Meat and Three
>> aka: cobbler, peach cobbler, deep dish peach cobbler, dropped biscuit cobbler
>> servings: 8
>> time: 1 hr 15 min
>> slack: narrow — the topping goes onto fruit already baked twenty minutes; dropped onto raw peaches the biscuit sits in cold juice and stays doughy
>> pairs-with: banana-pudding, sweet-potato-pie, french-vanilla-ice-cream
>> step: Bake the fruit twenty minutes before the topping goes anywhere near it.
Bake the fruit twenty minutes before the topping goes anywhere near it.
>> step: toss the fruit
Toss @ripe peaches{3%lb}(1.4 kg; peeled and sliced thick), @granulated sugar{3/4%cup}(150 g), @cornstarch{2%Tbs}(16 g), @lemon juice{2%Tbs}, @ground cinnamon{1/2%tsp}, @fine sea salt{1/4%tsp}.
>> step: bake the fruit alone 375°F 20 min
Bake @&(~1)sugared peaches{} in a #9x13-in baking dish{} at 375°F (190°C) for ~bake{20%min}.
>> step: whisk the dry
Whisk @all-purpose flour{1 1/2%cup}(195 g), @granulated sugar{1/4%cup}(50 g), @baking powder{2%tsp}(8 g), @fine sea salt{1/2%tsp}.
>> step: cut the butter in, cream to a shaggy dough
Cut @&(~1)dry mixture{} together with @cold unsalted butter{6%Tbs}(85 g; cubed), @heavy cream{3/4%cup}(180 mL) to a shaggy dough.
>> step: spoon the dough on, bake 375°F 35 min
Bake @&(~3)hot peaches{} under spoonfuls of @&(~1)biscuit dough{}, scattered with @demerara sugar{2%Tbs}(25 g), at 375°F (190°C) for ~bake{35%min}.
Cool it half an hour before it is spooned out. Straight from the oven the juice runs off the plate.