I was in the mood for a celebratory dessert today, and remembered the large box of canned peaches we have in the pantry. We’ve made peach crisp a few times, but I wanted something a little more cake-like. So we made peach cobbler:
It was amazing. It had a thin, crispy crust on top that reminded me a little of meringue, a lemony-cake layer underneath, and a thick peachy goop on the bottom. The cake topping gets a little extra fluff and loft by adding eggs, and instant tapioca helps to keep the bottom from getting soggy, while making the peach goop particularly goopy.
This is an adaptation of this recipe. I’ve recently edited this post to add weights to the ingredients, so you can speed things up a bit using a kitchen scale.
This recipe makes about six servings. Preheat your oven to 350°F, and find a dish for baking your cobbler; I used an 8×8 Pyrex dish, but you could use anything of similar size. Add:
- 1/3 C (3 oz) of juice from your canned peaches (discard the rest)
- About 30 oz of canned peaches (drained). Peeled fresh or frozen is fine too.
- 1/2 tsp vanilla (I used vanilla paste)
- 1/2 tsp lime juice (or lemon)
- 1/4 C (2 oz) brown sugar (tightly packed)
- 4 tbsp instant tapioca
Stir everything together. Next, we need to make the topping. In a separate bowl (I used a food processor), add:
- 1 C (5 oz) flour
- 2/3 C (5 oz) sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 C (2 oz) cold butter
Mix these together until the butter is incorporated into the dry ingredients. If you’re using a food processor, this only takes a few seconds. After everything is mixed together, add:
- 2 eggs
Then, stir the mixture (with a spoon!) until the eggs are fully mixed in. It will make a thick, sticky, pasty mess. Use a couple of spoons to scoop up bits of the paste and spread it around the top of your peach mix. You want it to be pretty even, but it doesn’t have to be perfect, because it will rise and seal together while the cobbler is cooking.
Put your cobbler in the oven and cook it for about 55 minutes. It should become pleasantly golden brown on top, and the peach mix should bubble up the sides. Let it cool for ten minutes after you take it out so that all the hot liquids can set. We served it with whipped cream, but it would also be great with vanilla ice cream. Enjoy!