Peach Batter Cobbler with Ginger

“My grandmother made the best peach cobblers. It was one of her hallmark desserts. She topped juicy peaches with strips of the most delicate pastry you could imagine and sprinkled sugar all over the top for a glittery finish. My mouth is watering, just thinking about it!

“Although Mom-ma, as we called her, could whip up some pastry dough in no time, that skill is something of a lost art. I know I can’t do it. That’s why I was so excited to discover batter cobblers! Making a cobbler does not get any easier than this, and the flavor is very reminiscent of Mom-ma’s peach cobbler, even without the flaky crust.”
~ Bobbi

We love ginger and honey, so we decided to add some of each for a change of pace. If you want a more traditional flavor (like Mom-ma’s) just leave out the ginger and add about 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour mixture and substitute sugar for the honey.

Don’t know how to cut a peach? Take a look at our basic instructions in Peaches 101, or follow the directions in our recipe.

We’ve made this cobbler many times, with numerous tweaks. Sometimes, we add the peaches first, then pour the batter over them. The batter forms a solid crust, nicely browned and slightly crisp:

However, we prefer the look of placing the peaches on top with the batter bubbling up in between, and that’s how we’ve written the recipe.

We tried adding more peaches, but that can be problematic. Because the peaches are so juicy, the center doesn’t cook properly (although it still tastes great).

So, we finally found that happy place using as many peaches as possible, but not too many to alter the batter. Additionally, we do not allow the peaches time to macerate*– we stir in a little honey right before we use them. Be mindful that the flavor will vary depending on how sweet the peaches are. We have tried to keep the sugar down as much as possible, but there might be times you’ll want a little extra sweetener (in the peaches or batter) if yours are very tart.

*Terminology:
Macerate – to soften by soaking in juices. Example: Adding sugar to fruit pulls out the juices and softens the fruit, forming a sweet syrup.

Difficulty:

Moderate

Cost:

Inexpensive!

Serves:9people

Serving Size:1/9th of cobbler

Peach Batter Cobbler with Ginger

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This recipe is a nod to our grandma's old-fashioned peach cobbler. We've simplified it by using a batter crust instead of pastry dough strips. Ginger gives this version an updated taste, but you can always leave it out if you prefer. The amount of honey we specify is based on ripe, sweet peaches but can be adjusted based on how sweet your peaches are and how sweet you like your cobbler. Ours is just sweet enough without being too sweet for our taste buds.

• CourseDessert
• CuisineAmerican

Tools:knife and cutting board, large and medium bowls, measuring cups and spoons, 8x8-inch baking dish

	Prep Time
	20 minutes

Cook Time	Passive Time
50-60 minutes	30 minutes

Prep Time 20 minutes

Cook Time Passive Time 50-60 minutes 30 minutes

Difficulty: Moderate Cost: Inexpensive! Serves:9people Serving Size:1/9th of cobbler

Peach Batter Cobbler with Ginger Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This recipe is a nod to our grandma's old-fashioned peach cobbler. We've simplified it by using a batter crust instead of pastry dough strips. Ginger gives this version an updated taste, but you can always leave it out if you prefer. The amount of honey we specify is based on ripe, sweet peaches but can be adjusted based on how sweet your peaches are and how sweet you like your cobbler. Ours is just sweet enough without being too sweet for our taste buds. CourseDessert CuisineAmerican Tools:knife and cutting board, large and medium bowls, measuring cups and spoons, 8x8-inch baking dish Prep Time 20 minutes Cook Time Passive Time 50-60 minutes 30 minutes Prep Time 20 minutes Cook Time Passive Time 50-60 minutes 30 minutes

Ingredients

Filling:

• 3 cups peaches (chopped or sliced)
• 2 tablespoons honey *
• 1 teaspoon minced fresh ginger or ground ginger (optional)

Batter:

• 1/4 cup butter (1/2 stick)
• 1/2 cup all-purpose white flour
• 1/3 cup whole wheat flour (pastry flour recommended)
• 1/2 cup granulated sugar
• 1-1/2 teaspoons ground ginger (1/2 tablespoon)
• 1-1/2 teaspoons baking powder (1/2 tablespoon)
• 1/4 teaspoon salt
• 3/4 cup milk

Garnish:

• 2 tablespoons granulated sugar

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350°F.
2. Peel peaches if desired and slice or chop into large chunks. Place in a large bowl. Mince ginger and stir into peaches. Do not add honey yet (it will cause the peaches to macerate,* which you don’t want here).

   
3. When oven has reached the proper temperature, put butter in baking dish and place in oven to melt.

   
4. While butter melts, combine all remaining ingredients for the batter, except the milk, in a medium bowl, and mix. Measure out the milk, but DO NOT ADD it yet! Get ready to do the next steps quickly.
5. When the butter has melted and is bubbling, but not burned, remove the dish from the oven. Immediately and quickly stir milk into the dry ingredients with a whisk (or fork). Don't overmix.

   
6. Immediately pour the batter directly into the center of the baking dish with the melted butter in it, but do not stir. (It will start to bubble up and cook a little.)

   
7. Very quickly toss peaches with honey, then pour on top of the batter. Arrange evenly throughout, pushing them down into the batter, but not stirring.

   
8. Sprinkle sugar over the mixture, and bake 50 to 60 minutes, or until bubbling and browned on top.

   
9. Cool at least 30 minutes to set, if you can stand to wait!

   

Recipe Notes

*Tips:

• To slice or chop peaches, cut into quarters, top to bottom and remove pit. Slice each quarter lengthwise into two or three slices. To chop, turn and slice across in half or thirds, to end up with large, bite-size pieces.
• To substitute sugar for honey in most recipes, double the amount of sugar. Conversely, if substituting honey for sugar, halve the amount.
• Be sure to mince or grate fresh ginger into very tiny pieces, as it can be unpleasantly spicy if you bite into a large piece.

Terminology:

• Macerate– to soften by soaking in juices. Example: Adding sugar to fruit pulls out the juices and softens the fruit. It also forms a sweet syrup.

SERVING SUGGESTIONS:

• Serve plain, or with cream (whipped or not).
• Serve with vanilla, ginger, peach, or butter pecan ice cream.

VARIATION:

• Traditional taste – Substitute 1 teaspoon cinnamon and 1/4 teaspoon nutmeg for the ginger in the batter. Omit ginger in peaches, and add sugar instead of honey.

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