Chef John's Peach Cobbler

Chef John's Peach Cobbler

88
Chef John 21373

"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 562 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  3. 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.
  4. Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  5. Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  6. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  7. Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

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.
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Reviews

88
  1. 98 Ratings

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We didn't like the Chinese five spice powder flavor. It was just an off taste to us.

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 ...

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...