The YUM Team

Written By Essej Videos

Rick’s Peach Cobbler

by Margaret Ann Kreher

Fresh juicy peaches baked into a sweet, thick saucy filling nestled in a soft biscuit crust, crisp on the edges and bubbly throughout, served warm with vanilla ice cream. And it all magically comes together in the oven with minimal prep. Aka the yummiest and easiest crowd-pleasing dessert to celebrate the best of summer.RICK’s Peach Cobbler

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This recipe is dedicated to the late Rick Caron, who indulged in every bite of life and enjoyed this peach cobbler into his very last days.

by Margaret Ann Kreher, a MAK and Her Cheese recipe

INGREDIENTS

  • 1/4 cup unsalted butter

FOR THE PEACHES:

  • 2.5 - 3 cups sliced fresh peaches

  • 1 tsp lemon juice

  • 1 tsp bourbon

  • 1/2 cup cane sugar

  • 2 tsp cornstarch

FOR THE BATTER:

  • 2/3 cup (80g) all-purpose flour

  • 1/3 cup cane sugar

  • 1/3 cup maple sugar (or additional 1/3 cup cane sugar)

  • 1/8 + 1/16 tsp sea salt

  • 2 tsp baking powder

  • 1/4 tsp cinnamon

  • 1/8 tsp nutmeg

  • 1/2 cup whole milk

  • 1 tsp vanilla

  • ice cream or gelato for serving (vanilla, sweet cream, butter pecan)

INSTRUCTIONS 

  1. Preheat oven to 350ºF.

  2. Place butter in a 7x9" glass baking dish. Transfer to the preheated oven until the butter is fully melted (about 5 minutes). Tilt pan to evenly cover the bottom.

  3. Meanwhile, add sliced peaches, lemon, bourbon, 1/2 cup sugar, and cornstarch to a saucepan. Heat over medium-low, stirring occasionally, until the sugar melts and the ingredients are evenly combined.

  4. In a large mixing bowl, stir together the flour, 2/3 cup sugar (1/3 cup cane + 1/3 cup maple sugar if available), salt, baking powder, cinnamon, and nutmeg.

  5. Separately, measure 1/2 cup milk and mix in vanilla.

  6. Pour milk/vanilla into dry ingredients. Gently stir just until combined. Do not over-mix, some lumps are fine.

  7. Pour the batter over the melted butter in the dish.

  8. Spoon peaches and sauce on top of the batter.

  9. Bake 40-50 minutes, or until the top and edges are crispy and the center is cooked. Cool on a wire rack a few minutes before cutting.

  10. Best served warm with ice cream/gelato. After it has fully cooled, refrigerate leftovers to store up to about 5 days.



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