Peach Cobbler

Ingredients Instructions
From Aaron's kitchen

Peach Cobbler

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Ingredients

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Peach Filling

  • Fresh peaches (left unpeeled to prevent slipping while cutting) (0:08)
  • 100 g white sugar (3:12)
  • 50 g brown sugar (3:26)
  • 14 g cornstarch (3:26)
  • 100 mL water (3:26)
  • A splash of white vinegar (used as a substitute for lemon juice) (3:56)
  • 29.5 mL ground ginger (4:17)
  • 29.5 mL ground cinnamon (4:24)
  • 19.5 mL salt (4:36)

Crust & Assembly

  • 180 g all-purpose flour (5:19)
  • 14 g baking soda (5:46)
  • 4 g salt (5:34)
  • 29.5 mL ground ginger (6:08)
  • 29.5 mL ground cinnamon (6:08)
  • 100 mL water (plus a teeny splash more if needed) (5:19)
  • 250 mL heavy whipping cream (6:56)
  • 150 mL melted butter (7:50)

Step-by-Step Instructions

Step 1: Prep and Cook the Peaches

  1. Slice and core your fresh peaches, leaving the skin on for easier handling (1:01).
  2. In a small bowl, mix together the white sugar, brown sugar, cornstarch, and 100 mL of water (3:00).
  3. Pour this dry and wet sugar mixture over the peaches in a pot (3:46).
  4. Add a splash of white vinegar, ginger, cinnamon, and 19.5 mL of salt (3:56).
  5. Cook on the stovetop over low heat until the peaches brown slightly and a thick syrup develops (4:49). Remove from heat and set aside (6:40).

Step 2: Make the Batter

  1. In a mixing bowl, combine the flour, baking soda, 4 g of salt, and 29.5 mL each of ginger and cinnamon to ensure the dough is flavorful (5:19).
  2. Pour in 100 mL of water and the heavy whipping cream (6:56).
  3. Whisk everything together until it reaches a thick pancake batter consistency (add a tiny splash of water if it is too thick) (8:17).

Step 3: Assemble the Cobbler

  1. Pour 150 mL of melted butter into the bottom of your baking dish (7:50).
  2. Pour the thick batter directly over the butter and spread it out evenly across the dish (8:17). Do not mix the batter into the butter.
  3. Carefully spoon the cooked peaches and their syrup right on top of the batter, spacing the fruit out evenly (8:55). The crust will naturally rise up around the fruit as it bakes (9:07).

Step 4: Bake

  1. Bake in a preheated oven at 190 °C for 50 minutes (9:26).
  2. Serve warm, ideally topped with vanilla ice cream (9:58)!

Recipe from Aaron in the Kitchen. View the original page.

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