Peach cobbler

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make peach cobbler? Prepare your food. Any peaches are suitable for cobbler - fresh, canned, frozen. Instead of peaches or together with them, you can use other fruits or berries. I took a measuring glass with a volume of 250 ml. I reduced the amount of sugar by almost half, but this is a matter of taste. The fat content of milk does not matter.

2. STEP 2

   

   Take a bowl for the dough. Sift flour into it. By doing this, you will not only remove possible debris, but also saturate the flour with oxygen, which will make the baked goods much fluffier and airier.

3. STEP 3

   

   Add other dry products to the flour - sugar, baking powder and salt. Salt in sweet pies acts as a flavor enhancer, so don’t skip it. Mix the ingredients well with a whisk. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

4. STEP 4

   

   Pour milk into the flour mixture in a thin stream while stirring constantly. Continue stirring the dough until smooth and without lumps. The dough has the consistency of pancakes. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

5. STEP 5

   

   Take a suitable baking dish. I have a large ceramic one, measuring 31*17 cm, but you can use several small molds to serve the cobbler in portions. Place the butter, cut into pieces, into the mold (or molds). Turn on the oven to 180°C. Place the pan with the butter in the oven and wait until the butter has completely melted. Read about how to choose a baking dish in a separate article at the link at the end of the recipe.

6. STEP 6

   

   Meanwhile, prepare the peaches. Wash and dry them. Then cut into halves and remove the pit. Cut each half into 4 more pieces. The resulting slices are quite large; next time I would cut the peaches smaller.

7. STEP 7

   

   Meanwhile, the butter has melted; remove the pan from the oven. Don't turn off the oven.

8. STEP 8

   

   And immediately, without waiting for the oil to cool, pour the dough into the mold. The oil will be at the top, as it should be, it will make the top of the pie beautiful and fragrant. There is no need to mix the dough with butter.

9. STEP 9

   

   Place peaches on top. Since I have a rather large mold, the layer of dough turned out to be thin, and the peaches did not drown in it, but remained on top. I advise you to take a smaller form for such a quantity of products, then there will be dough over the peaches.

10. STEP 10

    

    Place the pan with the cobbler in the oven. Bake it for about 30-35 minutes. Since my peaches were on top, I determined readiness by time. If there is dough on top, look at it - it should turn golden. Remove the finished cobbler from the oven and cool slightly. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

11. STEP 11

    

    Serve the cobbler warm with a scoop of vanilla ice cream. Bon appetit!

Comments on the recipe

Natalia M

15.08.2023

4.9

As I have seen, cobblers are sometimes very different from each other) I prepared this version. My peaches were very ripe, sweet and tender. Taking into account the author’s experience, I decided to cut the fruits into slices, and then slices in half; I peeled the skin, because... she herself separated from the peaches. So, I melted the butter in the oven and poured the dough into the middle. The dough immediately seemed to form a crust around the edges. Then I laid out the pieces of peaches. I baked it a little longer than in the recipe, the middle didn’t want to bake, because the peaches were very juicy) By the way, I reduced the sugar by 1/3 because of the great sweetness of the fruit. The cobbler turned out interesting, I liked the fried crust, it has such an unusual structure, it stretches a little. I photographed the piece while it was hot; it didn’t have time to set. To be honest, I thought he would remain like this. But after cooling in the refrigerator, the cake turned out to be quite stable in shape. I liked the taste of peach cobbler. The middle is tender, sweet, fragrant. I think I should try making it with apples. Thanks to the author for a new experience!