Chef John's Peach Cobbler

Chef John's Peach Cobbler

90
Chef John 22198

"There was a time when being called a shoemaker was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have come into the kitchen and done just as well. This beautiful peach cobbler recipe is so easy, any shoemaker could master it."
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Ingredients

1 h 10 m servings 562 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  5. Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  6. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  7. Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

Footnotes

  • Chef's Note:
  • Canned peaches can be substituted for the fresh peaches in this recipe. If using canned peaches, use the syrup in the can instead of making one with sugar and water.

Reviews

90
  1. 101 Ratings

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Most helpful positive review

Very simple and easy recipe! Only thing I did different was up the temp to 375 and bake time to 55 minutes! I knew from previous cobbler recipes I had tried that the bake time and temp may be a ...

Most helpful critical review

We didn't like the Chinese five spice powder flavor. It was just an off taste to us.

We didn't like the Chinese five spice powder flavor. It was just an off taste to us.

Very simple and easy recipe! Only thing I did different was up the temp to 375 and bake time to 55 minutes! I knew from previous cobbler recipes I had tried that the bake time and temp may be a ...

This is an excellent recipe! To the reviewers who said that they had too much liquid after baking or that the crust never rose to the top, YOU USED THE WRONG TYPE OF FLOUR. This recipe calls for...

I didn't have any Chinese 5 Spice, so I substituted Pumpkin Pie Spice and some ground chipotle. The flavors were fantastic, but there was SO much liquid in the finished product. I'll cut the sim...

Came out perfect! To the people who do not have self-rising flour: For every 1 cup of all-purpose flour, add 1 1/2 tsp of baking power and 1 tsp of salt. Mix that together and you should have se...

Made it as written with an additional 1/2 t cinnamon to the peach mixture and the oven at 375 instead of 350. Mine was not runny, however I made sure to boil the peaches for a full 2 minutes at...

Great flavor, but after an hour and a half on 350 degrees, there was still so much juice and uncooked batter that I had to add an oatmeal/butter/flour topping to help sop it up a bit. Like the 5...

This came out looking perfectly, the crust was nice and golden and the syrup was all pretty inside. The problem was the sweetness. I did feel weird using two cups of sugar, one for the syrup and...

there was so much liquid left after it was baked that it over-flowed! either you need to add more flour to the batter or you need to cut back on the syrop