Peach cobbler
Adam Ragusea · ♥ 6.3K likes · 161.9K views · 6 min video
Read about cobblers, crisps and crumbles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole peaches
Cut the peaches into wedges straight into the pan with a paring knife down to the pit; reserve a few thin slices for garnish.
- 150 g sugar
- water
- peach liqueur
Add about half the sugar to the peaches with a splash of water or peach liqueur to start it dissolving; heat on fairly high, stirring so the sugar does not burn.
Starting the peach syrup
- 120 g flour
- ½ tsp kosher salt
- 1 tsp baking powder
- 237 ml milk
- vanilla
Combine the flour, the rest of the sugar, kosher salt, baking powder, milk, melted butter and vanilla; stir to a very runny pancake consistency.
Let the batter sit about 10 minutes while the peaches finish; it bakes up fluffier.
Keep cooking the peaches until they break down to a gel-like texture and resemble canned peaches; loosen the syrup with the last shot of liqueur.
Cooking the peaches down to a gel
variation: put the peaches, sugar and schnapps straight in the baking dish for their head start in the oven instead; almost an hour.
Grease the baking dish; pour in the peaches and juice; scoop the thickened batter on top, scoop under the peaches and fold once or twice for a marbled effect; smooth the top.
Bake at 375F / 190C with foil underneath in case the syrup boils over.