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