Peach cobbler recipe | in good health

  • If I could give an extra star, I would – and so did some of my guests at last week’s barbecue. I trusted Bon Appetit—found some great peaches at Whole Foods, used good butter, and put them together when guests arrived and went into the oven. When I took it out of the oven, it smelled so good! Well – it’s dessert time – I put plates, ice cream and utensils outside and tell everyone to dig in. And after everyone was served, some went back to the baking dish to scrape the pan. The comments were very very good. . . “Best cobbler I’ve ever tasted” “I haven’t tasted a cobbler this good in 20 years” (must be a Nana cobbler) “I can’t stop eating it”

  • Very delicious!! I wanted to do something a little different than a regular cobbler with some peaches I got at the farmers market, and see the reviews saying this was the most cake they actually sold me on! I reduced the white sugar by 1/4 cup as suggested by many of the reviews and I never missed it. My bakery wasn’t necessarily great, but it tasted amazing. She brought some to a co-worker and her husband and she ate most of the stock as we talked in her kitchen, so she was a fan haha. It’s not hard to make and great use of some ripe peaches!

  • Delicious recipe! I followed the advice to reduce the sugar by 0.25 cups (1.75 cups total) and was happy with the result. I also replaced the turbinado sugar with brown sugar because that was what came in handy. Agree with all the reviewers that this really does produce an old fashioned oil cake and is not a cobbler but still really nice. Gorgeous wet crumbs.

  • This is a great recipe. I appreciate the reviews that reduced the sugar by 1/4 cup. I totally agree that this is a clever thing to do, it really brings the flavors of the peach forward. Agree, too, that this is more like an old oil cake than a cobbler. The crumbs are moist, delicious and very nostalgic. I will definitely take this again!

  • I made this one last week with fresh farmer’s market peaches, and boy, was it a hit. It’s definitely a cobbler side cake, as other reviewers have mentioned, but I enjoyed it – it was mushy and cakey in spots, but crunchy and brown around the edges. I reduced the amount of sugar in the mixture, by a quarter cup or so. My husband and I are only at my house, so we had it with vanilla ice cream over the course of a few days. It held up well in the fridge.

  • Very delicious! I kept the recipe, with the only addition being two handfuls of blueberries I wasn’t sure when I added the batter to the butter, it looked kind of funky, followed the directions and baked an hour later it looked and smelled amazing delicious!

  • Very easy and delicious! I added a pinch of Grand Marnier to the peach/sugar/mace mixture and let it soak for 30 minutes. Check after 48-50 minutes of baking.

  • I whisked a bowl of maple whipped cream to go with it and it was absolutely delicious. I took some liberties in doubling the salt and vanilla, and cutting the sugar in the mixture into 3/4 of the brown sugar. Mace stole the show. I’m glad I was able to find it. I will come to it in aromatic dishes and deserts in the future.

  • Divide the recipe in half and bake in 8 x 8, then add the unsweetened soy milk to the whole milk. It turned out to be amazing! I finished baking my mini cobbler for less than 30 minutes, the edges were crunchy and the middle was tender. I used less white sugar than the recipe calls for in the mixture, and thought it was the perfect sweetness. A perfect summer treat, will definitely make it again!

  • This was very good, but like some of the other reviewers, it wasn’t what I was expecting. It’s more of a cake than a cobbler. I think I should have moved it a little more to make it as beautiful as the picture. I baked mine at the stated temperature but for 47-48 minutes and it was brown! Thanks for the feature, these are the classics you’ll keep for years to come.

  • Nice! It looks more like a fried peach cake than a cobbler but the recipe is excellent. The second time I made it, I added juice if it was half a lemon to a peach and that seemed to break up the sweetness a bit – in a good way. Definitely let the peaches sit for a half hour or so, especially if they haven’t ripened like mine. Don’t waste their juices! I think you can do that with berries, too. I will definitely try.

  • This was the first time I ate (and made) a cobbler and it turned out great! My guests asked me for the recipe (always a good sign).

  • Very well!! I used 2/3 cup of granulated sugar and 125g of butter and mixed some of the cinnamon and sugar syrup from the peaches into the flour mixture. I think I might try this with coconut flour next time!

  • It turned out well. I couldn’t find mace in three grocery stores, so I also substituted nutmeg. I was confused about the swirl instructions for scooping butter. The mixture was sinking to the bottom when I scooped it into the baking dish, so whisk to incorporate the ‘swirls’. I checked some other cobbler recipes and was told not to stir once poured. It turned out great even though I’m mixed. Depending on your oven, I’ll check the plate in 50 minutes. I served it with labneh and ice cream from the case.

  • This is definitely a good recipe that most people will love, but for those who enjoy fruit deserts on the less sweet side, the sugar should be cut back. I won’t change the peaches and 1/4 cup sugar, but I will remove the sugar in the mixture by 3/4 cup. Also keep in mind that this is a really spongy cobbler, which I love. It is not crunchy or “crunchy”.

  • Leave a Comment

    Your email address will not be published. Required fields are marked *