SOUTHERN PEACH COBBLER
SOUTHERN PEACH COBBLER
#SIAintheKitchen
Now, I am no stranger to a cobbler. Or a crisp. Or a crumble. In fact, the three are so similarly related, with slight differences:
Cobbler – buttery, biscuit topped fruit
Crisp – fruit topped with a streusel-like crumb, containing oats
Crumble – similar to a crisp, no oats included
But did you know that there are different types of cobblers?! There’s a one like described above, biscuit-topped, syrupy bottom and delicious. Then there is a Southern version were the batter is placed on the bottom of the pan and fruit is placed on top, with the batter rising to meet the fruit. I tried making a Southern peach cobbler today on Instagram live and it certainly was not what I was expecting.
In fact, I really did not know what to expect. The recipe as such a departure from anything I’ve known. I actually had read through quite a few Southern cobbler-style recipes and they were all quite similar. All recipes that I had found started off with melting a stick of butter in the pan you plan on baking the cobbler in. A batter is whisked into the bottom of the pan and peaches on top. It looks entirely wrong before, during and after the baking process. There was just so much butter! It was like swimming in a pool but the end result left my kitchen smelling like a peachy keen dream.
The finished product was vastly different than any cobbler I had ever had. It featured and almost cake-like bottom – I would say almost custardy or similar to that of a clafoutis (minus the eggs, of course). It threw me off completely but I did enjoy the buttery taste – texture, I am getting used to. It is 100% best when served warm and hot, straight from the oven. If you’re feeling extra decadent, add some whipped cream and ice cream and have yourself a treat.
SOUTHERN PEACH COBBLER – serves 4 – 6 (recipe adapted from Tastes Better from Scratch)
½ stick butter, cut into cubes
1 cup all-purpose flour
½ cup granulated sugar
1 tsp kosher salt
1 cup almond milk
1 jar peaches, 1 cup of liquid reserved
Preheat the oven to 350F and set the rack to the middle.
In an 8 x 8” baking dish, cube the butter and place into the dish. Place in the oven and let the butter melt while you prep the other ingredients.
In a small bowl, mix the flour, sugar, salt milk and 1 cup of the liquid that the peaches were preserved in. Mix together until well-combined and pour into the buttered pan. Lightly whisk the butter and batter together. Place the peaches on top of the batter and bake for 35 – 40 minutes or until slightly browned on top. The batter should rise and peak through the peaches. Serve immediately.