Learn how to make a Peach Cobbler Recipe! Visit foodwishes.blogspot.com/2011/0... for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Summer Peach Dessert Recipe!
Wow. This was absolutely incredible. By far, the best cobbler recipe I've ever come across. I spruced it up with a little whiskey over the peaches, and some vanilla in the batter. Thank you Chef John for giving me a recipe I will keep making for the rest of my life.
Even though this is considered a summer dish I've been making it for my family's Thanksgiving dinner for the last 8 years! Thank you for this gift of a recipe, Chef! You've helped to spread joy in the hearts of my family for many years with your recipes!
I grew up with my mom making this cobbler. This is what a true cobbler is. You can also substitute muscovado brown sugar in place of the granulated sugar for the batter for an even more delicious cobbler.
Amen! I always saw my mama/grannie use brown sugar. I am in the kitchen right now and used half brown/half white. Brown makes it more of a caramel type flavor. Old southern style...
Planet Unto Her Own, if you're in the US, any grocery store will have self-rising flour. In other countries, it may have other names, don't know where you are. UK, they say self-raising rather than self-rising. I only use unbleached flour, it can be harder to find unbleached self-rising. But, yeah, just adding your own salt and baking soda will work just as well. I usually use 1 tsp baking powder and 1/2 tsp salt per cup of flour, as a general rule. If using buttermilk, sour cream, sour milk, or yogurt, also add 1/2 to 1 tsp baking soda, depending on how much of the soured/cultured ingredients you use.
jbeargrr Thanks for the info! Also, I have always found that using yogurt in my cakes makes the resulting product kind of dense, is there any solution for that....
Planet Unto Her Own, I don't use yogurt in cakes, but some other recipes call for it. I just included it in rule-of-thumb tips for when to add baking soda in addition to baking powder, not this particular recipe. I sometimes substitute yogurt mixed with whole milk if I'm out of buttermilk when I make pancakes, biscuits, or cornbread. I wing it a lot.
I have this in the oven as I'm typing and my house smells freaking AMAZING!!! That little bit of 5 spice really packs a punch! Btw, I used 1.5C flour, 3 tsp baking powder and 1/2 tsp salt and it's rising beautifully.
I have made this several times over quarantine. Now I get to make it for my family for the Fourth of July! Its amazing, easy and im sure it will be a big hit
Just made this tonight! Even though your directions say that making self rising flour doesn’t work well, it worked perfectly for me!!! This is delicious and I did top it with homemade whip cream 😊
Saw this and made it the same day, (last night). Our peach tree is so full and decided to look up a quick recipe. Used what i had on hand (as far as spices) with a few extras, and it came out wonderful! Thanks for your post
This is exactly like my grandmother's recipe. So nice to see this kind of peach cobbler made. I'll give it a try and hope I get it right. ❤️ Thank you.
Absolutely delicious! This is my go to recipe for peach cobbler. You will not be disappointed. Everyone I serve this to loves it. Thank you for sharing Chef John❤️
This was the first Chef John recipe I ever made, and it remains my favorite. Just made it for my daughter last weekend. Still amazing. Thanks, Chef John 😊
I moved from Texas, cobbler is super popular in the South, to Nebraska a few years back. They could not understand my issue with their cobblers. I actually had a restaurant manager lose his temper with me (and take it off our bill) when I pointed out that their "cobbler" was actually a crumble. The topping was streusel for crying out loud!
A cobbler is a dish with fruit on the bottom, crust on top. So then, Crumbles and crisps are actually types of cobblers with variations on how the crusts are made.
Ah... Boyscout peach cobbler was the best. Yellow cake mix, canned peaches, cast iron dutch oven buried in coals for a few hours. Drizzle a bit of evaporated milk over it. So simple. So delicious.
I am loving all of these videos Chef John! They're coming out at such a great pace, hopefully it's not unrealistic to hope that you will continue making videos at this pace !
I have always heard it's called "cobbler" because of the way the crust "cobbles up" during baking.....a little homage to the magic :) Had to see how you make your cobbler, since I am from the South. This is how I make it....except for the Five Spice, which is an inspired idea I will try. To those whose crust did not rise: 1. Check the expiration date on your baking powder or self-rising flour. 2. Make sure you drop the fruit and syrup GENTLY on top of the batter and don't stir it in at all.
Just made this with 3 tsp of baking powder instead (baking powder expired... but can’t really go to the store just for that or self rising, so...) and canned peaches. Thank you Chef John, this is perfection!
Worth the effort. I bought some overripe peaches on markdown and they worked beautifully. Do get self-rising flour for this as it is different than adding baking powder and salt to AP flour. I will halve the sugar next time as it was too sweet for even my sweet tooth but that's totally subjective. It still had some spongy dough in the middle but it was all syrupy and lovely so that was still ok too.
Blog only has ingredients, I always follow along with the video and create a Google Doc to save the recipe. Here it is in its entirety. You're welcome! :) Peach Cobbler - Food Wishes INGREDIENTS: For the peaches: 5-6 cups sliced peaches (if you use canned peaches, do not make the syrup) 1/8 tsp Chinese 5-spice 1 tsp freshly grated lemon zest 1 cup water 1 cups sugar For the batter: 1 stick (1/2 cup) butter (real butter! Do NOT use margarine!) 1 cups sugar 1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!) 1 1/2 cups milk DIRECTIONS: Put peaches in a bowl. Add lemon zest and Chinese 5-Spice, toss and set aside. Next, make the simple syrup. Put sugar and water in a pan, bring to a simmer and when syrup is clear, add in the peaches. Bring to a simmer and cook for about two minutes. Turn burner off and set aside. Next, toss in a stick of butter into your baking dish and melt on top of the stove. As soon as it’s melted, remove from heat and set aside. Next, in a bowl, mix sugar and self-rising flour. Add in cold milk and stir until smooth. Pour the mixture into the melted butter and stir. Next, gently place the peaches including the syrup on top of the batter, do NOT stir it in, just place on top of the batter. Place in preheated 350 degree oven for about 45 minutes to an hour. You want to see the syrup bubbling up around the sides and crust be golden brown. Let cool down a bit before serving. Serve with ice cream. And as always, enjoy!
Learned to make this from my mother-in-law some 40 + years ago. Easy as falling off a log, and I use other fillings such as rasp berries, blue berries, black berries and pine apple. Always delicious with a dollop of vanilla ice cream.
Irma it was no problem, plus the question was 3 weeks old so you probably already figured something out if you made it yet. I hope it turned out well if you did make it :)
You make this look so easy...I will try not to burn my house down making this...looks delicious...and it is like magic...bcuz I never would’ve thought that this would really bake properly...
Ive been told that this dessert is called a cobbler because it originates from the word "cobble" as in "to cobble something together" (meaning to kind of put a bunch of things together into one, a little bit haphzardly) This is because back then, people needed to use large amounts of fruit before it went bad, so they would throw together, or "cobble together" some common household ingredients into a delicious dessert.
Its the end of August and I have been trying all summer to make a GREAT peach cobbler. Why oh why didn't I just come to you first?! You Chef John, are the money maker!
My life: Just finished making a hot peach cobbler straight out of the oven Chef john: let it cool for 15 minutes Me: *take a big old spoon Scorches mouth" Totally Worth it
Ingredients: For the peaches: 5-6 cups sliced peaches (if you use canned peaches, do not make the syrup) 1/8 tsp Chinese 5-spice 1 tsp freshly grated lemon zest 1 cup water 1 cups sugar For the batter: 1 stick (1/2 cup) butter (real butter! Do NOT use margarine!) 1 cups sugar 1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!) 1 1/2 cups milk
I tried it and substituted 1/4 tsp cinnamon for the Chinese 5 spice (it's not something I had available) and frozen peaches that I rinsed very lightly to remove all ice and outer water and then used as if fresh. The flavor was great and I loved that I was able to just use my little 2.5 qt cast iron pot for the baking. My only issue was that the crust, in my opinion, was too cake-like on top and turned into sweet dumplings on the bottom. Like I said, the result was very yummy and entirely edible but I do like a little flakiness to my upper crust and less dumpling consistency to the bottom crust. I do recommend trying this recipe, it's super simple and very tasty but I was expecting a different texture. Oh well, it's a nice simple dessert to have in my repertoire.
OK Just love Chef John's Recipes. I have my own Cobber I don't want to verr from (very similar) but everytime I watch his videos I learn something. Thanks CJ
This recipe is incredible and so, so easy! I did not use the self rising flour but I did make my own with *fresh* baking powder and the end result was absolutely perfect.
THANK U CHEF JOHN! I MADE IT!! but without using self rising flour i used flour and 2 ts and half of bp and it turned out PERFECTTTT THE SAME AS URS!! XD sorri im just excited n so happy to see everyone loved it! thanks to u!! oh n yeah i didnt used fresh peaches i used canned one =3
A cobbler is a dish with fruit on the bottom and crust on top. It doesn't matter what type of crust is used. There are generally regional differences. Some people use self rising like in this video. Others use pie crust or biscuit dough. Crumbles and crisps are also just different types of crusts. Crumbles have crusts made of crumbled flour, sugar and butter. Crisps have oats or granola. Pies have a bottom crust or are completed enclosed in a bottom and top crust.
I went and bought 5 beautiful freestone peaches, followed chef John's directions meticulously, in fact I even bought the same IMUSA Calderon he used. Result.... my peaches cooked on top of the flour beautifully, but instead of the "magic" of the flour (self-rising) as he demanded us use, forming a beautiful crust extremely sadly, became a well seasoned sweet goo-paste like substance that anchored firmly on the bottom. Only on the very outer edges of the mixture did ANY rise above the peaches, maybe 1/16 of an inch. I have no clue why, but it was an expensive failing endeavor. The disposal machine did make quick work of it however. On a better note his Lambage Rolls came out WONDERFUL. I have been cooking for over 60 years and they were the best ever.
Yum!! What if I use a glass pan?? And if I use canned peaches..how many to equal our to your recipe?? I will use the peaches that come in juice if I'm using all that sugar but if I use the ones that come in the thick syrup, I won't.
if u don't share it with ur friends, and u ate that whole alone, is possible, :-) I dont worry about fats, some people die young even they are physically fit,,
Chef John - I love all your videos, I love everything about them! Thank you for sharing all these delicious recipes with us all! I will be making quit a few of your recipes for my family at the end of this month when we all go meet at our timeshare! I'm excited! YUM! Thank you!!
I use self rising flour and it never rises above the peaches... for those that want the outer crust, do yourself a favor and pour some of that batter ON TOP of the peaches. You can thank me later...
Maybe the ratio of flowers to peaches has to do with whether or the batter rises above the peaches. I've not had that experience, but I will pay attention when I make the cobbler to see the difference. Thank you good point
