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.

35 comments:

Raihan Rijanto 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!

Alf Igel 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.

Tyler Sumners said...

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

Albert Taylor 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?"

Vanessa Williams said...

Could frozen peaches be used in this recipe?

who is this said...

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

who is this said...

Just made this with White Peaches OH MY sooooo good

John Sale 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.

700 700 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!

Novella Gilbert 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!!

Ivy Wells 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!

Nunzio Lazzara 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!

Kit Wilson 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?

TA Anderson 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 :)

Leo Lefrancois 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 :-)