Crisp Peach Cobbler
Description
Chef John's version is a lot crispier than a regular cobbler, and you can use this technique for other fruit cobblers. Serve warm with vanilla ice cream.
Ingredients
•
6 large fresh peaches, pitted and cut into eighths
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1 lemon, zested and juiced
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1/2 cup unsalted butter, at room temperature
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1 1/4 cups white sugar
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1 1/3 cups self-rising flour
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1/3 cup rolled oats
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2/3 cup whole milk
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1/4 cup white sugar
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2 tablespoons cold water, or as needed to wet topping sugar
Directions
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.
2
Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
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.
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.
5
Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.