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.