A Boat, a Whale, and a Walrus, a cookbook by Renee Erickson, served as the source of inspiration for this dish. You can use the method to make additional fruit cobblers. It’s significantly crispier than a typical cobbler. With vanilla ice cream, serve warm.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 large fresh peaches, pitted and cut into eighths
- 1 lemon, 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
Instructions
- 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.
- Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
- 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.
- 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.
- Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
- 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.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 279 mg |
| Sugars | 45 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
By leaving the peels on the peaches, they turned very dark, almost dark brown. I baked it about 5 minutes longer than specified because some said that it was gooey in the middle. It was too long but I don’t think 5 minutes would make that much difference in the color of the peaches. It tasted pretty good though.
The recipe did not work out, though I followed the recipe. I took it out of the oven and it looked perfect!, golden and crisp. But, when I cut into it, doughy batter oozed out. Only the edges were completely baked. It was also too sweet for me, but that is relative. I don’t know if the batter was just spooned on instead of spread all over? I don’t know.
Baked up beautifully but Peaches watery, crust soggy in the center.
Delicious, the topping is great, however I prefer a crumble top, which is why I gave it 4 stars. I would definitely make again because it’s so easy.
I have made this recipe about three times and each time it took over 2 hours to bake. It tastes fine but it’s bland and doesn’t have much flavor.
The best!!
Absolutely a scrumptious recipe that the two of us ate like crazy. I used muesli instead of oatmeal because I had just used the last of it. I also made a blueberry cobbler using the recipe, and it was excellent. I will definitely be making this recipe again soon! De
loved it! Added freshly grated nutmeg. cinnamon and a little vanilla to the batter.
This is a winning peach cobbler recipe for our household! It is super easy to make, especially with an electric mixer and canned peaches. I will definitely use fresh peaches when they are in season. The only change I will make next time is to reduce the amount of sugar in the batter since we will most likely top the cobbler with ice cream. I baked it in an 8×8 USA Pan metal baking pan at 350°F for 55 minutes. The batter was fully baked throughout with a very crispy top. It tasted good both warm and chilled. My husband declared that it’s better than his all-time favorite peach cobbler from Cooper’s Old Time Pit BBQ in Texas. Update – I baked it again with double the recipe in a 9×13 metal pan using 2 cans of 29oz sliced peaches plus one can of 15oz cherries at 375°F for 55 minutes. There was no overflow/dripping anywhere so I think I can add one more can of 15oz fruit next time (total of 3x29oz).
This is now my go-to recipe for any fruit cobbler. The crust reminds me of the topping of creme brulee.
Cut the sugar in half … it’s plenty sweet and if you want it sweeter, that’s what Ice Cream is for! Added 2 Tsp Cinnamon, 2 Tsp Nutmeg and 1 TBS Vanilla to the batter. Also made variants with different fruit combinations. All of them are yummy! – Peaches and Blueberries – Peaches and Raspberries – Peaches and Craisins (Cranberry Raisins) – Nectarines – Apples – Apples and Raisins
I have made many peach cobblers but always with the same issue, “I wish it was a little crispier”. I ran across this recipe and tried it last night. OMG, this is not only super delicious but has a nice crunch to the top. The only things I changes was to use a mix of the peach juice with the milk, sprinkled a little cinnamon on the peaches and I did 1/2 cup brown sugar and 3/4 cup white sugar. I have read the comments and saw these recommendations so tried them as well. This is A MUST and I will make this many many times. I used canned peaches for this.
It was amazing with peaches so now I’m trying this cobbler crust recipe with apples. Amazing!! I will be using this for all my fruit cobblers
Really good Recipe came out really good and delicious, And the crust was perfect.
I have made this 3-4 times now. I do use a slightly bigger oval baking dish but other than that only change is vanilla sugar on top. I also typically find a fairly large juicy lemon as I love the flavour combo. PS I keep a sealed jar full of sugar where I put my scraped out vanilla beans in with sugar and just top up as needed.
I used 1/2 light brown sugar and half white in the mixture. I doubled the oatmeal and added some vanilla too. I used 1/2 canned, 1/2 fresh peaches. Used a 9×13 pan as I made 1.5 x the recipe. Turned out good. But felt it could cook longer than 45 min. Probably 60 min would be good. Flavor yummy and the 15 more minutes would make it even more crispy.
Loved the simplicity of the cobbler topping
I loved the flavor of the lemon rind and the crispiness of the cobbler.
easy to make – i did not put a lot of sugar on top – just a few crumbles. make sure to serve with ice cream!!
Love this simple tasty looking perfect dessert. I will be using this today with the peaches I picked picked at the fruit loop in Hood River, Oregon. Adore the video! Thank you very much, Nora
When I see ripe peaches at the market, I immediately think of this recipe. I make it exactly how it is written and it comes out delicious every time!