The hot sugar crust reminds me of King Arthur Flour's tip on brownies: to get that shiny, crackling, paper-y crust, you have to partially melt the sugar into the butter before mixing it into the batter. This sounds like a similar principle!
I’ve never had a cobbler with the peel still on the peaches. I’m going to try this. But what about sugar and cinnamon mixed w the peaches? Oh well... I’m still gonna try this 🍑😊🍑
That boiling water over the sugar is GENIUS! Thank you for the awesome tutorial, I subscribed and have been binge watching!!!!!!! You’ve got some recipes that are vegan and some recipes that are pretty easy to “veganize” but I would love more of your GENIUS recipes to be vegan recipes!!!!! I love your channel!!!!!
Hi Kathleen! Totally hear you on the vegan Genius recipes -- we've got a few here, if you'd like to start with those: Vegan Deli Bowls: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IM6mldqLbNk.html Vegan 15-Minute Tomato Soup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-stHFZ1vFMDc.html Vegan Coconut Water Soup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7YC-2ccF4Jo.html Vegan Chocolate Chip Cookies(!!): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SHgsy49W0Ds.html Hope this helps!
I've never made a peach dessert with the peel on; I'm going to try that. A lot less work if all a person has to do is chop the peaches rather than peel and chop.
Whenever using fresh fruit in a cobbler, I find it best to cook it on the stovetop, add cornstarch mixed with water if needed to thicken. It’s another step, but fresh fruit can be tricky. An experienced cook might also test the cobbler for consistency and cook longer if more liquid needs to be cooked off. You can lay some foil over the crust to keep it from over browning when longer cooking is needed. And, of course, ovens may be different temperatures than the setting on the oven claims to be. May be cooler or warmer than the setting. Experience with a particular oven will always be a learning curve. How did women manage to bake anything successfully in a wood stove? Mystery.
I’m about to make this for the third time. This cobbler is really really delicious! I do add a little bit of sugar to my peaches though… I like my desserts a little bit sweeter. I think people could definitely add cinnamon if they wanted to or even something like lavender or orange blossom water. By the way it was just a pleasure to watch you guys doing this recipe again. I love your chemistry you’re both so fun!
So glad that your Dansk "Butter Warmer" dribbles when you pour. That makes 5 out of 5. They are so damn stylish but I always make a mess when I pour my hot milk.
Hi! While we haven't tried them, some of the commenters on our recipe page mentioned using apples, or a mix of pears, apples and cranberries: food52.com/recipes/77584-renee-erickson-s-peach-cobbler-with-hot-sugar-crust Hope this helps!
