Try this The Best Peach Cobbler recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 stick unsalted butter
- 1 tablespoon brown sugar
- 1 cup half and half
- about 4 cups peaches (can use fresh or frozen)
- 1 teaspoon freshly grated nutmeg
- 1/2 to 1 cup water (usually need 1 cup if using frozen)
- 1/4-1/2 cup brown sugar
- 1 cup all-purpose or self-rising flour
- 2 teaspoons baking powder (if using all-purpose flour)
- 1/4 teaspoon salt (if using all-purpose flour)
- 1 cup granluated sugar
- Carbohydrate 56.0042675036452 g
- Cholesterol 52.7537500189232 mg
- Fat 18.7952150058815 g
- Fiber 1.0720625038147 g
- Protein 4.84352875151562 g
- Saturated Fat 11.7028418786609 g
- Serving Size 1 1 -10 serving (136g)
- Sodium 28.0685000213817 mg
- Sugar 54.9322049998305 g
- Trans Fat 1.27429787530379 g
- Calories 409 calories
Step-by-step
- Preheat oven to 350°.
- Stir together peaches, ¼ cup brown sugar, water, 1 teaspoon cinnamon, nutmeg, and 1 teaspoon vanilla in a large saucepan or Dutch oven.
- Bring to a boil, then turn down to a simmer until ready to use.
- Taste and if they aren’t sweet enough then another ¼ cup of brown sugar.
- Melt the butter in a 13x9 inch baking dish.
- In a large bowl, whisk together the flour, baking powder and salt, then add the sugar and whisk until well blended. (If using self-rising flour, do not add the baking powder and salt.)
- Slowly stir in the half and half and remaining teaspoon of vanilla extract.
- Once butter is melted, slowly pour the batter over the butter but do not stir.
- Gently spoon the peaches and any accumulated juices over the mixture and DO NOT STIR.
- Sprinkle a tablespoon (or small handful) of brown sugar and teaspoon cinnamon over the top of the batter.
- Bake for about 45 minutes to 1 hour or until golden brown and bubbly.
Written quantities and simple steps omit the chemical reality of how flour, fat, and sugar interact inside a hot oven. When cold half-and-half meets warm melted unsalted butter, the dairy fats solidify into tiny pockets that create flaky strata rather than a uniform cake texture. Bakers must resist the urge to combine the components because the distinct boundaries between batter, fruit, and butter are what generate the characteristic contrasting textures upon baking at 350 degrees.
Thermal conductivity dictates success in this dessert, making the choice of baking vessel critically important. Heavy glass or ceramic 13x9 inch dishes retain heat longer and promote the deep caramelization required where the batter touches the pan edges. Thin metal pans transfer heat too rapidly, often burning the bottom before the fruit reaches a rolling simmer and the top crust turns a deep golden brown.
Fruit preparation demands careful attention to moisture content, especially when transitioning between fresh produce and frozen alternatives. Frozen fruit releases significantly more liquid during the initial saucepan simmer, requiring the addition of a full cup of water to prevent scorching before the starches break down. Taste the simmering fruit mixture actively during this stage, adjusting the brown sugar quantity upward by a quarter cup if the peaches lack natural acidity and sweetness.
Final assembly requires absolute restraint regarding the spoon. Pouring the batter directly over the melted butter without stirring establishes the foundation for the rising crust, and spooning the warm fruit on top without mixing ensures the heavy juices sink into designated channels. Bake the assembly for 45 minutes to one hour until the bubbling juices turn thick and glossy.
