David's Texas Peach Cobbler

Cobbler, Buckle, Crisp, Betty.

I don't care what you call them, or where you're from....they are all delicious!

They are the best recipes to showcase summer's gorgeous bounty of fruit from your state.

David Lebovitz posted a "Texas" Peach Cobbler, and I knew I had to try it.

A very simple batter that bakes up and around the fruit (wouldn't you call that a "buckle"?, just sayin').

As if you needed yet another peach cobbler recipe, here it is:
I added cherries, because I had some leftover. It's all about the peaches, but of course, add in blueberries or nuts if you like.

David Lebovitz's Texas Peach Cobbler:

4 ounces (115g) unsalted butter, cubed
1 cup (140g) flour
1 cup (200g) granulated sugar
2 teaspoons baking powder, preferably aluminum-free
1 teaspoon freshly grated lemon zest
1/4 teaspoon salt
3/4 cup milk, whole or lowfat
1/2 teaspoon vanilla extract
3 cups sliced, peeled peaches (about 5 medium peaches)
1/2 teaspoon ground cinnamon
4 tablespoons light brown sugar

Preheat the oven to 350ºF.

Melt the butter in a skillet, watching it carefully and swirling it gently. When it starts to take on a light brown color and smells a little nutty, and the bubbles begin to subside, pour the browned butter into an 8-inch (20cm) square baking pan, leaving the blackened bits back in the skillet. I strained the butter in a mesh strainer.

In a medium bowl mix together the flour, sugar, baking powder, lemon zest, and salt with a whisk. Add the milk and vanilla extract, and stir until smooth.

Pour the milk mixture over the butter in the pan without stirring. (Don't worry, the batter will rise up over the peaches as they are baking).

Toss the peach slices with the cinnamon and pour them over the batter in an even layer.

Crumble the brown sugar over the top and baking until the top is golden brown and the center of the cobbler feel just set, about 40 minutes.
Remove from the oven and cool on a wire rack.

Serve with vanilla ice cream or yogurt (yes! we served it with plain yogurt! delish!).


Rowan said…
Looks yum, especially with natural yoghurt! Definitely a recipe to try, once peaches are in season here!
Deborah - Melbourne, Australia
Pam deB said…
Superb taste. I should have baked another 10.
Txreed said…
I love Tyler Florence's Bourbon Peach Cobbler!
Bourbon Peach Cobbler - Tyler Florence
Cook Time: 45 min
Serves: 6 to 8 servings
Heat the oven to 375 degrees F.
In a large bowl add and set aside:
• 8 peaches, peeled and sliced, about 6 to 8 cups ( I have used large bag of frozen)
• ¼ cup bourbon
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
Prepare the dumplings. In food processor add:
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet
• 2/3 cup heavy cream, plus more for brushing
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Worth Appreciating. Great work.