Peach (or Pluot) Cobbler with Hot Sugar Crust
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Kristen Miglore’s Genius Desserts arrived at my door at the end of August, and about five minutes later, I found myself at my Co-op buying peaches, the cobbler with hot sugar crust calling my name.
The peaches, unfortunately, were rock hard, and for a minute I considered putting the experiment on hold until the peaches ripened. I decided instead to compromise: I would use the rock-hard peaches immediately, but halve the recipe to minimize waste in the event of disaster.
Much to my delight and surprise, after 80 minutes in the oven, the peaches softened beautifully and not an iota of fruit or crumb was wasted. The following weekend, Labor Day, I made the full recipe, dividing the batter among two pans, using peaches—ripe this time— in one, pluots in another. And this past weekend, I used Honey Crisp apples. I brought the cobbler to a small get together with friends, where, as melting vanilla ice cream pooled around the stewy, sugar-crusted fruit, it was met with rave reviews.
Phew! I’ve been trying to get this cobbler post out for weeks, and I feared it would have to wait till next summer, but this recipe continues proving to be both versatile and forgiving—any number of fruits at any level of ripeness seem to work; scale the recipe up or down as needed.
Did I mention it’s easy, too? When using stone fruit, there’s no need to peel: the cut fruit go right into the pan with a little lemon zest, juice, and nothing more—there’s no thickening agent; just fruit. The batter is a mix of softened butter, sugar, a nice amount of salt, baking powder, flour, and milk. It comes together in about 5 minutes.
Note: This is not a traditional cobbler. For one, the batter is not at all biscuit-like (made with cold butter cut into flour, mixed with cold liquid) and cannot be cut into discs and dropped neatly over the fruit. Second, it employs a curious method:
Kristen writes: “Only after smoothing on a layer of batter and dusting the top with sugar do you encounter the uncomfortable step of sloshing hot water over the top of your lovely cobbler.” As the cobbler bakes, the water steams away, and “a dainty crust forms, blanketing the cake and saucy peaches like a sheet of Bubble Wrap, begging to be popped.”
The crust is so, so good—upon removing the cobbler from the oven, it’s nearly impossible not to tap a spoon into to send cracks rippling across its surface. The crust is very thin and light, unlike many recipes of its kind, and the cobbler as a whole is on the delicate side: a thin layer of bubbling fruit topped with a shatteringly crisp crust. It’s really lovely.
Friends, I’ve included the full recipe for the peach cobbler below and the half recipe for the apple cobbler on the next post. And I hope to share more recipes from Genius Desserts this fall — so far, I’ve made Maida Heatter’s East 62nd Street Lemon Cake, which was a huge hit with kids and friends alike, and Cook’s Illustrated Blondies, which I had made and loved shortly after Kristen first wrote about them. They are just as good as ever.
Friends, as you know, I am a huge fan of Food52 and Kristen Miglore, whose writing is as enjoyable as her recipes—I look forward every week to her Wednesday column, which never fails to make me laugh, to teach me something, to make me rethink something else, or to get me scribbling down a grocery list. Genius Desserts, a combination of greatest hits — think: Dorie’s World Peace Cookies , David Lebovitz’s Chocolate sorbet — and new surprises, is no exception.
UPDATE: GIVEAWAY IS CLOSED. WINNER IS DEBBIE HALTZMAN. I’VE EMAILED YOU. Friends, I have an extra, author-signed copy of Genius Desserts, which I would love to give to one of you. Do you have an all-time favorite dessert? Let me know in the comments. For the giveaway, U.S. residents only (sorry, Friends from afar!!).
Peach (or Pluot!) Cobbler with Hot Sugar Crust
- Total Time: 1 hour 40 minutes
- Yield: 8-10
Description
From Kristen Miglore’s Food52 Genius Desserts
To make a half recipe and to use apples, see this post: Apple Cobbler with Hot Sugar Crust
If you like video guidance, I made this in Instagram Stories
Tart pan: This summer, after realizing I didn’t have a good pan in which to make clafouti, I invested in this set of Toulouse tart pans from Food52’s Shop. I absolutely love them. I’ve used them to make eggplant involtini, quinoa-stuffed poblano peppers, and, as here, peach and pluot cobbler with hot sugar crust. They are dishwasher safe and clean up like a dream.
Ingredients
- 10 large, ripe peaches (about 4 1/2 pounds / 2kg) or pluots or other stone fruit, pitted but not peeled, cut into 1-inch (2.5cm) chunks
- 1 large lemon
- 1/2 cup (110g) unsalted butter, softened
- 2 cups (400g) sugar, divided
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (185g) whole milk
- 1/2 cup (120g) hot water
- Heavy cream or ice cream, for serving
Instructions
- Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Arrange the peaches in a 9 by 13-inch (23 by 33cm) or two 10-inch pie plates or other similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1⁄4 cup (60g) of lemon juice over the top.
- In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
- Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit.
- Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.
- Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places.
- Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
196 Comments on “Peach (or Pluot) Cobbler with Hot Sugar Crust”
I keep coming back to a summer tart recipe from Cuisine at home with lemon curd and topped with berries.
French galette des rois! Though I’ve never been brave enough to make one myself.
dark chocolate whoopie pies covered in chocolate.
Favorite dessert definitely has to be a berry cobbler!
Cherry pie, crisp or crumble!
Oeufe la neige….made alongside my French mom.
No need to enter me in the giveaway, I have the book already – my files tell me that I bookmarked 13 recipes as “must-make” but this one you made escaped my radar… very interesting recipe indeed, I should add it to my list
Chocolate waffle brownies with chocolate icing is our family’s top request!
I took Genius Desserts out of the library and have been drooling ever since! I’ll be trying this Crazy Cobbler this weekend!
I can’t wait to try this recipe as we JUST came from apple picking and i don’t feel like making more applesauce! Thank you!
my all time favorite recipe is Sweet potato pie.. Might be simple and boring to most but it’s something that says fall is upon us more than anything else. It smells like October-January
I would have said chocolate cake until I saw your lovely cobbler pictures. I can’t wait to give the cobbler a try! Thank you.
Apple, Peach, Plum……any fruit! I can wait to try this!
This looks so delicious — cannot wait to try it. Trying to pick a favorite dessert is like trying to pick a favorite book (or cookbook!!), but probably a warm fudgy brownie with homemade vanilla ice cream wins.
Sticky toffee pudding!
I love carrot cake!!!!
Pie – almost any kind – apple definitely, peach, lemon cream, chocolate cream, slab pie, hand pie, turnovers. Basically anything with a butter crust! Thanks for the delicious recipe again!
Anything gooey and warm!! But especially chocolate!
Chocolate pecan pie..from Molly Katzen”s Still Life with Menu…a Holiday classic.
Love desserts, but I have to say my favorite is a nice vanilla Panna Cotta with raspberry sauce. I’v Been think
Of making a pumpkin one with rice Carmel on the bottom.
I like fruit pies but I’m definitely a cake over pie girl! Cake seems special as I usually make for an occasion i.e. birthday, party etc.
Chocolate chip cookies!
Out Family favorite is New York style cheesecake! But I liked to bake a German Apple Cake. Slthough, wow!! I think I will be making a peach plum cobbler soon!❤
Coconut cake
I love anything chocolate, however my all time favorite is Natillas, mmmmm think I’ll go make some.
Blackberry Cobbler, without a doubt, is my all-time favorite.
But this recipe you shared is a Must Make Now. I love Honeycrisp Apples and this made me wish I had a few more in the bowl at home. Might have to stop after work to get some! Thanks, Ali!
A local chef shared he recipe for pumpkin cheesecake that I love to bake and share with family and friends.
Wow. Pinning this. Looks so good.
And the unique crust sounds yummy.
I am a huge fan of David, Dorie etc as well.
Hard to choice one fave.
But, a tradition with southern roots either hummingbird cai.e. Or, elusive to find Montgomery lemon pie…two of about 20 family faves.
My family’s favorite is an old NYT’s recipe for a Whiskey Soaked Dark Chocolate Cake that I serve with unsweetened whipped cream. For me, I like Amanda Hesser’s Almond Cake or Marion Burros’ Plum Cake.
Cooks Illustrated’s Pecan bars are the absolute best. And not difficult to make, either. Just be sure to use fresh pecans. I’m picky and stock my freezer with an order from Georgia every year.
Chocolate cake with mocha buttercream aka my birthday cake.