Renee Erickson’S Peach Cobbler With Hot Sugar Crust

Name: Renee Erickson’S Peach Cobbler With Hot Sugar Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large, ripe peaches (about 4 1/2 pounds / 2kg), pitted but not peeled, cut into 1-inch (2.5cm) chunks; 1 large lemon; 1/2 cup (110g) unsalted butter, softened; 2 cups (400g) sugar; 1 1/2 cups (190g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 3/4 cup (185g) whole milk; 1/2 cup (120g) hot water; Heavy cream, for serving

Servings: persons

1
Heat the oven to 350u00b0F (175u00b0C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil.
2
Arrange the peaches in a 9 by 13-inch (23 by 33cm) or similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1/4 cup (60g) of lemon juice over the top.
3
In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
4
Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit so it's no more than about 1/2 inch (1.3cm) thick in any one place.
5
Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.
6
Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging-be sure to check in a few places.
7
Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.

792

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 large, ripe peaches (about 4 1/2 pounds / 2kg), pitted but not peeled, cut into 1-inch (2.5cm) chunks, 1 large lemon, 1/2 cup (110g) unsalted butter, softened, 2 cups (400g) sugar, and more.

Yes, Renee Erickson’S Peach Cobbler With Hot Sugar Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!