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My review
Chef John's Peach Cobbler
59k
Chef John
"There was a time when being called a shoemaker was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have come into the kitchen and done just as well. This beautiful peach cobbler recipe is so easy, any shoemaker could master it."
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Ingredients
1 h 10 m servings 562Original recipe yields 6 servings (1 cobbler)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
- Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
- Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
- Pour melted butter into a Dutch oven. Pour batter over the melted butter.
- Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
- Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.
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Footnotes
- Chef's Note:
- Canned peaches can be substituted for the fresh peaches in this recipe. If using canned peaches, use the syrup in the can instead of making one with sugar and water.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 140160 Ratings
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Most helpful positive review
8/10/2012
This is an excellent recipe! To the reviewers who said that they had too much liquid after baking or that the crust never rose to the top, YOU USED THE WRONG TYPE OF FLOUR. This recipe calls for...
Most helpful critical review
4/25/2012
We didn't like the Chinese five spice powder flavor. It was just an off taste to us.
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4/25/2012
We didn't like the Chinese five spice powder flavor. It was just an off taste to us.
8/10/2012
This is an excellent recipe! To the reviewers who said that they had too much liquid after baking or that the crust never rose to the top, YOU USED THE WRONG TYPE OF FLOUR. This recipe calls for...
6/24/2012
Very simple and easy recipe! Only thing I did different was up the temp to 375 and bake time to 55 minutes! I knew from previous cobbler recipes I had tried that the bake time and temp may be a ...
8/19/2012
Came out perfect! To the people who do not have self-rising flour: For every 1 cup of all-purpose flour, add 1 1/2 tsp of baking power and 1 tsp of salt. Mix that together and you should have se...
7/11/2012
I didn't have any Chinese 5 Spice, so I substituted Pumpkin Pie Spice and some ground chipotle. The flavors were fantastic, but there was SO much liquid in the finished product. I'll cut the sim...
7/30/2012
This came out looking perfectly, the crust was nice and golden and the syrup was all pretty inside. The problem was the sweetness. I did feel weird using two cups of sugar, one for the syrup and...
7/25/2012
Made it as written with an additional 1/2 t cinnamon to the peach mixture and the oven at 375 instead of 350. Mine was not runny, however I made sure to boil the peaches for a full 2 minutes at...
6/19/2012
Great flavor, but after an hour and a half on 350 degrees, there was still so much juice and uncooked batter that I had to add an oatmeal/butter/flour topping to help sop it up a bit. Like the 5...
8/11/2012
I made this and was somewhat concerned it would be a failure because of all the neagative reviews and time/temp modifications suggested. Do not increase the temp or cooking time it was perfect ...