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Ina Garten Peach Cobbler

Ina Garten’s Peach Cobbler

Erin Table for Seven
Ina Garten’s Peach Cobbler recipe is a delicious foolproof dessert, perfect to add to your collection. Butter, cinnamon, nutmeg, vanilla, and lemon juice flavor sweet peaches, which are then covered in a biscuit-like topping that is both crunchy on top and soft and fluffy on the inside.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 432 kcal

Ingredients
 
 

Peaches

  • 5 pounds ripe yet somewhat firm peeled peaches about 14 medium peaches, cut into ¼-inch thick wedges
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 4 tablespoons unsalted butter cut into small cubes
  • 3 tablespoons cornstarch increase up to 4 tablespoons if the peaches are very ripe/soft
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt

Biscuit Topping

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter cut into small cubes
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk

Add later

  • 1 tablespoon raw or coarse sugar may substitute with granulated sugar
  • ¼ teaspoon ground cinnamon

Instructions
 

  • Heat the oven to 375 degrees Fahrenheit (200 Celsius). Using nonstick cooking spray, coat a 9 x 13-inch baking dish.
  • Add all of the “Peach” components (peaches through salt) to the baking dish, toss them together, and spread them out evenly. Bake them in the oven for 15 minutes (it will be very watery after 15 minutes but will thicken later). Prepare the topping in the meantime.
  • In a large food processor, combine the flour with the sugar, baking powder, and salt (or large bowl). Blend (or whisk) until smooth. Add the butter and pulse it several times to incorporate it into the flour mixture until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than a pea). If you don’t have a food processor, use a pastry cutter to cut the butter into the dry ingredients.
  • Whisk the vanilla into the buttermilk in a liquid measuring glass before pouring it into the food processor. Pulse the mixture a few times (do not overmix) until the flour mixture is evenly moistened. If you aren’t using a food processor, form a well in the center of the mixture and pour in the buttermilk. Fold the dough together with a spatula until it begins to come together, but don’t overwork it.
  • Remove the peaches from the oven and immediately cover them with the topping (the peaches need to be piping hot to cook the bottom of the topping). Drop the topping by tiny spoonfuls over the peaches, leaving some space between them so the filling can steam. Add raw sugar and ground cinnamon to the topping.
  • Bake for 45 to 55 minutes or until the filling is thick and bubbly and the topping is brown.

Notes

  • Prepare The Peaches By Slicing Them Thinly, But Not Too Thinly. If you want your peaches to be delicate but not mushy after baking, cut them into slices no thinner than a 1/4-inch thick.
  • Peaches Should Be Sliced Evenly. Peaches that have been uniformly cut thin will cook evenly.
  • Add Additional Cornstarch If The Peaches Are Very Ripe. To prevent the cornstarch from dissolving completely, add an extra half to one tablespoon if your peaches are very ripe and tender.
  • Use Real Butter. Butter, not margarine, is essential for the greatest peach cobbler.
  • For The Biscuit Topping, The Butter Should Be Chilled. As the topping bakes, the cold butter will begin to melt, releasing steam and creating small pockets of air that will make the topping light and fluffy. If the butter softens or melts before the topping bakes, the topping will flatten and be tough.
  • Coat The Peaches With The Topping While They Are Still Hot. The bottom of the cobbler won’t cook properly if the peaches aren’t boiling hot before the topping is added. Make sure you make the topping while the peaches are baking so you can add it when the peaches are piping hot.
  • Don’t Pack On The Topping Too Tightly. If the topping is poured on top of the peach filling without leaving spaces between the dollops, the topping will likely be soggy. Meanwhile, leaving space will allow the peaches to caramelize, the filling to thicken, and the bottom of the topping to cook more quickly.
  • The Biscuit Batter Should Not Be Overworked. Be careful not to overwork the dough by pulsing it too many times or mixing it for too long. If you work the dough too much, the butter will melt and the gluten in the wheat will be overactivated, making for a tough and flat topping. The dough will be fine if it is a bit crumbly.
  • Prevent Burnt Topping. Toppings never get browned in my oven. This peach cobbler recipe is foolproof, but if it’s your first time preparing it, it’s best to be cautious. As soon as the topping begins to brown, tent it with foil and continue baking.
  • Watch For A Bubbling Filling. Peach cobbler is done baking when the topping is golden brown and the syrup is bubbling up the sides of the pan.
  • Serve Warm. When re-heated, this peach cobbler dish shines.

Nutrition

Calories: 432kcalCarbohydrates: 89gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 490mgPotassium: 417mgFiber: 5gSugar: 56gVitamin A: 1125IUVitamin C: 13mgCalcium: 104mgIron: 3mg
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