-
-
-
-
-
+1
Crispy Peach Cobbler
1 hour 35 minutes
Chef John's version of a cobbler, using rolled oats, is a lot crispier than a regular cobbler. You can use this technique for other fruit cobblers. Serve warm with vanilla ice cream.
Chef John
2 people made this
Ingredients
Serves: 8
- 6 large fresh peaches, pitted and cut into eighths
- 1 lemon, zested and juiced
- Batter
- 115g unsalted butter, at room temperature
- 1 1/4 cups caster sugar
- 1/3 cup rolled oats
- 1 1/3 cups self-raising flour
- 2/3 cup milk
- 1/4 cup caster sugar
- 2 tablespoons cold water, or as needed to wet topping sugar
Directions
Preparation:20min ›
Cook:45min ›
Extra time:30min cooling ›
Ready in:1hour35min
- Preheat oven to 190 degrees C. Place a baking tray on the rack under the middle rack to catch drips. Generously grease a 1.5 litre (6-cup) baking dish.
- Place peach into prepared baking dish. Sprinkle with lemon juice and zest.
- Stir butter and 1 1/4 cups sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter.
- Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
- Bake in oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
Make the batter
Chef's Note:
To make your own self-raising flour, whisk 1 1/3 cups plain flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt together in a bowl.
