This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.
Ingredients
- peaches, pitted and cut into eighths: 6 piece (fresh)
- lemon, zested and: 1 piece (juiced)
- unsalted butter, at room temperature: 0.5 cup
- ¼ cups white sugar: 1 piece
- ⅓ cups self-rising flour: 1 piece
- rolled oats: 0.33333 cup
- whole milk: 0.66667 cup
- white sugar: 0.25 cup
- water, or as needed to wet topping sugar: 2 Tbsp (cold)
Metric Conversion
Stages of cooking
-
Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
-
Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
-
Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
-
Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
-
Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving. Chef John
