Friday, June 30, 2017

Crisp Peach Cobbler – Crispier than a Crisp, Which is Really Just a Crumble

Since we already posted a peach cobbler, I decided to do a peach crisp instead, but I wanted to do a really crispy crisp, and not the same old crumble style. 

I looked at dozens of recipes online, and came across one from the critically acclaimed, “A Boat, a Whale, & a Walrus,” by Renee Erickson. I did change it up a bit, and tweaked the procedure, but that’s where the inspiration is from.

I didn’t mention it in the video, but make sure you put a pan underneath your cobbler as it bakes. I like the heat getting underneath my dish, so I placed the pan on the rack below, but this would probably be fine if you just placed the dish directly on the pan.

This technique should work with any, and all, cobbler-approved fruits, and no matter what you use, it would make a welcomed addition to anyone’s picnic or cookout. Of course, make sure you have plenty of vanilla ice cream around, preferably homemade. So, the next time you’re in possession of some perfectly ripe peaches, I really do hope you give this a try soon. Enjoy!


Ingredients for 8 portions:
6 large peaches, cut into 8ths
zest and juice from 1 lemon
- Placed in a buttered baking dish (about 2-inches deep is perfect)
- Mine dish was 10-inches across, and holds 2 quarts

For the batter:
1/2 cup (1 stick) unsalted butter, room temp
1 1/4 cup granulated white sugar
1 1/3 cups self-rising flour (or all-purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon fine salt)
1/3 cup rolled oats
2/3 cup whole milk
For the top:
1/4 cup granulated white sugar
cold water spritzed generously over the top

- Bake at 375 F for about 45 minutes, or until browned and crispy.

59 comments:

Unknown said...

Hi chef John, since I'm a cobbler newbie, I would like to ask what fruit substitute can I use for this recipe? Since in my country it is hard to get fresh peaches.. or can I use canned peach? Thanks! As always your recipe is nice!

Unknown said...

Looks like you used nectarines, which have no furry skin like peaches.

uguysrsickugotmorepics? said...

I like easy. I like simple. I really like yummy. I like formulas that do not require special trips to fancy kitchen gadget stores or a gps to locate that one grocery store in town that carries that imported rare ingredient. THIS IS GREAT.

Unknown said...

Wow melting the sugar into the batter like that is so cool. I wonder if it would work with pies hmmmmmm

Unknown said...

Chef John, YOU DA MAN!!! I have been following your blog for over two years and I have about 200 of you vids downloaded, many of which I have tried with varying degrees of success. Not through any fault of yours, 99.9% of your recipes that have failed were due to me trying to shortcut something. I am going to make your Peach cobbler tomorrow, it looks wonderful. Once again, YOU DA MAN!!!

ScienceSusan said...

Do you ever use sanding sugar? It is pretty, plus angly.

Unknown said...

Would it be an abomination to use canned peaches?

Mary W said...

Butter dish - just bottom or sides, also? Some recipes define but my question is when they don't how do I know which to do? Why is their a difference? Jim Cary, as the Grinch, would say, "What is the deal?"

Unknown said...

Could frozen peaches be used in this recipe?

Dragonfly said...

WOW, just made it with white peaches, OH My WAS THAT GREAT!!!
Thanks John!

Dragonfly said...

Just made this with White Peaches OH MY sooooo good

Unknown said...

Chef John: I just made this today. I made the crisp/batter exactly per your instructions. Are you sure you used self-rising flour and not regular AP flour? Because my crust was like lava! It boiled over the pan with most of it ending up on the cookie sheet.

clark said...

Excellent recipe, presentation and dessert. Hey, when are you going to start merchandising "Chef John's Freakishly Small Wooden Spoon"?

Gordon Ramsey would be so maddenly jealous!

daniel said...

Chef!
Would the crisp top be any less crisp with brown sugar instead of white? I believe the interplay between water and brown sugar is a bit different (i.e. softer cookies with brown sugar). Thanks for a fantastic blog/channel.

Unknown said...

I followed the instructions and it ended up exactly likes yours. My wife was amazed.

Pierre Miller said...

Why didn't you use a pastry blender for the first step?

Frank said...

Made this yesterday. It was deelish!

Nonie said...

I just made this delicious peach dessert and am having my first bites, topped with vanilla bean ice cream. It's divine. I sprinkled a tablespoon of cinnamon sugar over the peaches. It all goes together quickly and fills the house with a luscious aroma as it bakes. You are absolutely right, Chef John, the peaches do not need to be peeled, they just magically incorporate into the filling. I love the intense peachy flavor and the crisp crust with a light, pleasing, chewy bite after the ice cream melts over it. I'll make this for our annual beach gathering in South Carolina, where the peaches call out your name from the roadside stands. Thanks for this great summer recipe.

JaededJu said...

I made this tonight as a half portion. It is cooling as we speak and it smells amazing! I tweaked the crust a bit and added a dash of cinnamon and nutmeg. I'll let you know how it comes out when we have it for breakfast tomorrow!!

Thanks Chef John.

Love from Nassau, The Bahamas!!

Unknown said...

This was easier and more tender than my usual cobbler that includes an egg and requires pre-cooking the filling. I used home-grown strawberries in place of peaches and it was delicious. Thanks Chef John!

NL said...

I happened to see this recipe just as I had a bunch of peaches getting moldy. I kind of forgot I had bought them. I cleaned them up with a paring knife and made this recipe with the good parts. It came out amazing well. I think I prefer cobbler to pie. That upper crust part was delicious!

Unknown said...

How many cups of fruit do you need if one wants to make say a berry cobbler?

Gordon Welch said...

I made it tonight and it was great. This is going to be one of my go to dessert recipes now. Thanks!

RapidFail said...

How much do you think I could cut down the sugar without compromising texture? I'm thinking of using 2/3 cup for the topping, in addition to the final 1/4 cup sprinkled on top.

puttermuch said...

Our July 4th dessert. Hooray !!!!!

S/V Blondie-Dog said...

Greetings Chef! I'll has ya' done knows dat' I done made me a Crisp Mango Cobbler and it be da' bomb it be dat' darned good! And I also now knows what to do wit' all the cubed up Keit Mango dat' be hibernating in da' back of the freezer in zip-lock baggies. Yippers! Ain't no need for me to go a straying and shaking my neighbors peaches if ya' knows what I means. Thanks! You're da' best!

Sofie230 said...

Made this today with peaches from the farmer's market. Haven't dug in to it yet, but it looks fantastic. And, yes, it passes the crispy fork test.

Happy Independence Day.

NinthRay said...

Crust was great, but my peaches didn't soften very much. They weren't super ripe, so that might be part of my problem. Suggestions?

Unknown said...

Chef John, Where do I post a Food Wish?

Espyw said...

We picked up a basket of peaches from a roadside stand and used them in this recipe yesterday. It was fantastic! Thank you Chef John, for elevating yet another meal in our home!

DivaLea said...

What can I substitute for the oats? I really hate oats.

puttermuch said...

I made this on July 4th and it turned out beautifully. Loved the texture of the (unpeeled) peaches. Will be making this again and again :)

leoj1939@gmail.com said...

Not sure what I did wrong but this turned into a soupy mess. Flavor was OK and the crust was crispy but the lower layer was soupy. As I'm writing this comet the cobbler is in the oven for a rescue bake. Hope it works.
Leo

Mrs Hiles said...

Hey chef, I decided to play around with this one a bit. I currently can't eat dairy, so I subbed with coconut oil and coconut creamer in the crisp - still very light and crunchy, very delicious.

Blueberries are going crazy here in NC right now so I did two pints of those and threw in some finely chopped boxwood basil. It's super delicious, and goes perfectly with the lemon.

Great recipe, as always!

Leo2 said...

I had the same challenge as someone else. Followed instruction, top was crispy but inside was a soupy mess. Interesting. Not certain why but maybe my peaches were too large and I used 5 large peaches. Will try again maybe with some smaller peaches. Tried putting it back inwoven but that didn't help. Oh well, will research and try again. You did have a a recipe for a Lattice top peach pie that you treated with some sugar age got quite a bit of fluid off. Maybe I will consider this step next time. Thanks I do enjoy your videos :-)

Jim said...

Yeah, I got a crispy top and it looked great, but once I dug into it, it was a soupy watery mess underneath, and it was like the peach soup made the underside of the crust just a mixture of wet batter and peach juice. It wasn't very appetizing. I used an 8 inch square glass baking dish that was 2.5 quarts, maybe it was too deep or too much filling? I might try in again in something where the peaches are in a single layer and the batter is spread thinly and just barely covering it.

Saqib Zafar said...

What if I can't find oats? Any alternative?

Unknown said...

Made this and it was fabulous, loved the crunch and the dough was perfection. I wanted to print this from allrecipes and the ingredients are different, they have Chinese 5 spice as one of the ingredients, you may want to look into since the reviews are not so fabulous. Cheers.

Unknown said...

This turned out so delicious! I made this as a Sunday treat for the family and everyone loved it! Thank you for teaching me how to make this wonderful desert!!

Chef John said...

Cheryl, you're on the wrong cobbler recipe page! I had others there.

Stormshadow said...

Chef,
I combined blueberries with the peaches for the crispy cobbler.....freaking dynamite! You owe it to yourself to try my deviation! 😄
Thank you again. Chris

Thomas N said...

Hey chef John, where did you get the dish that you used for this? I tried looking for comparable ones but the depth of them is all wrong. Do you have a make or brand for the one you used? Thanks!

Unknown said...

Here in the San Francisco Bay Area we have so many farmer's markets with peaches galore in July and August. Once I made this I began to make it weekly!

Perfect as described. I might try the blueberry addition, and possibly nutmeg, though the Chef John recipe is perfect-a-mundo.

Unknown said...

Had to put a spoon of cream fresh, forgive the spelling, in the batter.

foodie said...

Helllo,

Thank you for all of your videos. Will you please tell me the name of the pan that you use in this recipe and where I can find one. I love it!

Martin said...

This may have benfited from a tap-a-tap-a. Wow! Yo! I actually found freestone peaches and it was Fabu. (I added a dash of cinnamon to the mix). I realize a potential reason you prefer hand mixing, too: scraping down sides sucks!

Michael said...

I'm wondering if I could use a non-enameled cast iron skillet to bake this in?

Ana said...

Just made this today, it turned out amazing! Your recipes and your puns never disappoint.

Cooking Wife said...

I was skeptical, but this worked like a charm! I had 5 very ripe peaches of medium size and one rather crunchy peach that was large--cut thinner slices of that last one so it cooked down well. I added 1/4 tsp cinnamon to the batter and another 1/4 tsp plus a little freshly grated nutmeg to the peaches(I just grate until I smell nutmeg; no idea how much that is--not a ton). With as sweet as most of my peaches were, I think I could've scaled back the sugar a little (but I don't usually eat sugar so I'm sensitive to it). This is my new go-to cobbler recipe. I'm thinking of making a big one for our 4th of July block party. Thanks for a great recipe!

Glasshoppa said...

How can I turn this into a PIE? I love the recipe and want to present it in a pie crust for a friendly contest. As is, the filling would be too loose. Any guidance? Thanks!!

Laura R. said...

I made two of these today in 9x13” foil pans. They were deep, so there was no spillage to worry about. Followed the recipe exactly and it came out perfect. Reminds me of a cobbler I ate at a Pennsylvania Dutch farmhouse a long time ago. Thanks for sharing the recipe! I will be making this often!

BunchOfTubes said...

Sorry Chef John: This is a great recipe, but it's not a Cobbler. It's a Buckle. Cobblers got their name because the surface of a Cobbler, made by dropping slightly sweetened biscuit dough on top of the fruit ends up looking a little like a cobblestone street - all lumpy. FWIW, this writer says Paula Deen got it wrong, too:
http://www.slate.com/blogs/browbeat/2013/06/12/cobbler_definition_it_is_not_the_same_thing_as_a_crisp_buckle_grunt_slump.html

Gordon Haas,
Medford, Oregon

Marc said...

I made this last night and loved it. The filling is perfectly balanced. Truly amazing considering it’s just peaches, lemon zest, and lemon juice. My only modification next time making this will be is peeling the peaches.

FINELINE920 said...

Possible using buttermilk instead of whole milk? Too rich? Thank You.
L💗VE YOUR RECIPES & VIDEOS!

Tamera said...

I made this for the 4th gathering this year and it was delish. Just bought some more fresh and ripe peaches to do a half recipe tomorrow!! Thank you for sharing!!

Unknown said...

Just made this today, but I think I had self-rising flour and didn't know it added and after adding the baking powder and salt, my dough over flowed the pan. It made a mess, but it still taste good. I also used some buttermilk that I had left over from a lemon cake recipe. Would hthat have also contribute to it over rising too?

Julie said...

Great recipe! I added about a Teaspoon of grated fresh ginger and spiced it up a bit! Yummy and simple!

Unknown said...

It was great ..I normal don't do peaches stuff. But got my other half to eat them. So I tryed this. So yummy. And had a reason to buy vanilla ice creeam . Awesome

Home Cook, Anita said...

OMG! BEST peach cobbler recipe EVER! My son made it for us, and since I now have the recipe, I intend to try it with other fruits as well. Thank you, Chef John.