Crisp Peach Cobbler


  • 6 large fresh peaches, pitted and cut into eighths
  • 1lemon, zested and juiced
  • ½ cup unsalted butter, at room temperature
  • 1 ¼ cups white sugar
  • 1 ⅓ cups self-rising flour
  • ⅓ cup rolled oats
  • ⅔ cup whole milk
  • ¼ cup white sugar
  • 2 tablespoons cold water, or as needed to wet topping sugar
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.


  • Step 2

    Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.

  • Step 3

    Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.

  • Step 4

    Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.

  • Step 5

    Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

  • Chef's Note:

    To make your own self-rising flour, whisk 1 1/3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt together in a bowl.

    If you don’t have a water spritzer, you can use a pastry brush to moisten the sugar topping.

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