Wow. This was absolutely incredible. By far, the best cobbler recipe I've ever come across. I spruced it up with a little whiskey over the peaches, and some vanilla in the batter. Thank you Chef John for giving me a recipe I will keep making for the rest of my life.
I'm baaaaaack! August 17, 2024! First time I saw this video was in 2019 and I made the most amazing peach cobbler from your recipe that it has motivated me to can peaches almost every summer since then. There have been a couple of years where the Palisades Peaches didn't come in because of April frost that took out most of the crop. I just came across a jar of peaches I made in 2019 so I'm about to whip up a wonderful peach cobbler and yours is the best recipe on the planet!💝 13 years and 1.5 million views is all the proof I need!
Even though this is considered a summer dish I've been making it for my family's Thanksgiving dinner for the last 8 years! Thank you for this gift of a recipe, Chef! You've helped to spread joy in the hearts of my family for many years with your recipes!
I grew up with my mom making this cobbler. This is what a true cobbler is. You can also substitute muscovado brown sugar in place of the granulated sugar for the batter for an even more delicious cobbler.
Amen! I always saw my mama/grannie use brown sugar. I am in the kitchen right now and used half brown/half white. Brown makes it more of a caramel type flavor. Old southern style...
Planet Unto Her Own, if you're in the US, any grocery store will have self-rising flour. In other countries, it may have other names, don't know where you are. UK, they say self-raising rather than self-rising. I only use unbleached flour, it can be harder to find unbleached self-rising. But, yeah, just adding your own salt and baking soda will work just as well. I usually use 1 tsp baking powder and 1/2 tsp salt per cup of flour, as a general rule. If using buttermilk, sour cream, sour milk, or yogurt, also add 1/2 to 1 tsp baking soda, depending on how much of the soured/cultured ingredients you use.
jbeargrr Thanks for the info! Also, I have always found that using yogurt in my cakes makes the resulting product kind of dense, is there any solution for that....
Planet Unto Her Own, I don't use yogurt in cakes, but some other recipes call for it. I just included it in rule-of-thumb tips for when to add baking soda in addition to baking powder, not this particular recipe. I sometimes substitute yogurt mixed with whole milk if I'm out of buttermilk when I make pancakes, biscuits, or cornbread. I wing it a lot.
I have this in the oven as I'm typing and my house smells freaking AMAZING!!! That little bit of 5 spice really packs a punch! Btw, I used 1.5C flour, 3 tsp baking powder and 1/2 tsp salt and it's rising beautifully.
Ingredients: For the peaches: 5-6 cups sliced peaches (if you use canned peaches, do not make the syrup) 1/8 tsp Chinese 5-spice 1 tsp freshly grated lemon zest 1 cup water 1 cups sugar For the batter: 1 stick (1/2 cup) butter (real butter! Do NOT use margarine!) 1 cups sugar 1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!) 1 1/2 cups milk
I have made this several times over quarantine. Now I get to make it for my family for the Fourth of July! Its amazing, easy and im sure it will be a big hit
Just made this tonight! Even though your directions say that making self rising flour doesn’t work well, it worked perfectly for me!!! This is delicious and I did top it with homemade whip cream 😊
Saw this and made it the same day, (last night). Our peach tree is so full and decided to look up a quick recipe. Used what i had on hand (as far as spices) with a few extras, and it came out wonderful! Thanks for your post
Just made this with 3 tsp of baking powder instead (baking powder expired... but can’t really go to the store just for that or self rising, so...) and canned peaches. Thank you Chef John, this is perfection!
Absolutely delicious! This is my go to recipe for peach cobbler. You will not be disappointed. Everyone I serve this to loves it. Thank you for sharing Chef John❤️
Worth the effort. I bought some overripe peaches on markdown and they worked beautifully. Do get self-rising flour for this as it is different than adding baking powder and salt to AP flour. I will halve the sugar next time as it was too sweet for even my sweet tooth but that's totally subjective. It still had some spongy dough in the middle but it was all syrupy and lovely so that was still ok too.
I made it without the Chinese spices, could not find them in the supermarket, so I put a bit of cinnamon and nutmeg…it came out delicious! Thank you chef John.
This is exactly like my grandmother's recipe. So nice to see this kind of peach cobbler made. I'll give it a try and hope I get it right. ❤️ Thank you.
THANK U CHEF JOHN! I MADE IT!! but without using self rising flour i used flour and 2 ts and half of bp and it turned out PERFECTTTT THE SAME AS URS!! XD sorri im just excited n so happy to see everyone loved it! thanks to u!! oh n yeah i didnt used fresh peaches i used canned one =3
I have always heard it's called "cobbler" because of the way the crust "cobbles up" during baking.....a little homage to the magic :) Had to see how you make your cobbler, since I am from the South. This is how I make it....except for the Five Spice, which is an inspired idea I will try. To those whose crust did not rise: 1. Check the expiration date on your baking powder or self-rising flour. 2. Make sure you drop the fruit and syrup GENTLY on top of the batter and don't stir it in at all.
I am loving all of these videos Chef John! They're coming out at such a great pace, hopefully it's not unrealistic to hope that you will continue making videos at this pace !
Irma it was no problem, plus the question was 3 weeks old so you probably already figured something out if you made it yet. I hope it turned out well if you did make it :)
Learned to make this from my mother-in-law some 40 + years ago. Easy as falling off a log, and I use other fillings such as rasp berries, blue berries, black berries and pine apple. Always delicious with a dollop of vanilla ice cream.
I moved from Texas, cobbler is super popular in the South, to Nebraska a few years back. They could not understand my issue with their cobblers. I actually had a restaurant manager lose his temper with me (and take it off our bill) when I pointed out that their "cobbler" was actually a crumble. The topping was streusel for crying out loud!
A cobbler is a dish with fruit on the bottom, crust on top. So then, Crumbles and crisps are actually types of cobblers with variations on how the crusts are made.
This was the first Chef John recipe I ever made, and it remains my favorite. Just made it for my daughter last weekend. Still amazing. Thanks, Chef John 😊
Ah... Boyscout peach cobbler was the best. Yellow cake mix, canned peaches, cast iron dutch oven buried in coals for a few hours. Drizzle a bit of evaporated milk over it. So simple. So delicious.
great timing chef john! we have a surplus of peaches from our peach trees so we usually freeze them or give them away so they don't go bad but i never thought of making my own peach cobbler!
My life: Just finished making a hot peach cobbler straight out of the oven Chef john: let it cool for 15 minutes Me: *take a big old spoon Scorches mouth" Totally Worth it
I tried it and substituted 1/4 tsp cinnamon for the Chinese 5 spice (it's not something I had available) and frozen peaches that I rinsed very lightly to remove all ice and outer water and then used as if fresh. The flavor was great and I loved that I was able to just use my little 2.5 qt cast iron pot for the baking. My only issue was that the crust, in my opinion, was too cake-like on top and turned into sweet dumplings on the bottom. Like I said, the result was very yummy and entirely edible but I do like a little flakiness to my upper crust and less dumpling consistency to the bottom crust. I do recommend trying this recipe, it's super simple and very tasty but I was expecting a different texture. Oh well, it's a nice simple dessert to have in my repertoire.
You make this look so easy...I will try not to burn my house down making this...looks delicious...and it is like magic...bcuz I never would’ve thought that this would really bake properly...
A cobbler is a dish with fruit on the bottom and crust on top. It doesn't matter what type of crust is used. There are generally regional differences. Some people use self rising like in this video. Others use pie crust or biscuit dough. Crumbles and crisps are also just different types of crusts. Crumbles have crusts made of crumbled flour, sugar and butter. Crisps have oats or granola. Pies have a bottom crust or are completed enclosed in a bottom and top crust.
This recipe is incredible and so, so easy! I did not use the self rising flour but I did make my own with *fresh* baking powder and the end result was absolutely perfect.
Its the end of August and I have been trying all summer to make a GREAT peach cobbler. Why oh why didn't I just come to you first?! You Chef John, are the money maker!
Yum!! What if I use a glass pan?? And if I use canned peaches..how many to equal our to your recipe?? I will use the peaches that come in juice if I'm using all that sugar but if I use the ones that come in the thick syrup, I won't.
Chef John - I love all your videos, I love everything about them! Thank you for sharing all these delicious recipes with us all! I will be making quit a few of your recipes for my family at the end of this month when we all go meet at our timeshare! I'm excited! YUM! Thank you!!
Ive been told that this dessert is called a cobbler because it originates from the word "cobble" as in "to cobble something together" (meaning to kind of put a bunch of things together into one, a little bit haphzardly) This is because back then, people needed to use large amounts of fruit before it went bad, so they would throw together, or "cobble together" some common household ingredients into a delicious dessert.
Blog only has ingredients, I always follow along with the video and create a Google Doc to save the recipe. Here it is in its entirety. You're welcome! :) Peach Cobbler - Food Wishes INGREDIENTS: For the peaches: 5-6 cups sliced peaches (if you use canned peaches, do not make the syrup) 1/8 tsp Chinese 5-spice 1 tsp freshly grated lemon zest 1 cup water 1 cups sugar For the batter: 1 stick (1/2 cup) butter (real butter! Do NOT use margarine!) 1 cups sugar 1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!) 1 1/2 cups milk DIRECTIONS: Put peaches in a bowl. Add lemon zest and Chinese 5-Spice, toss and set aside. Next, make the simple syrup. Put sugar and water in a pan, bring to a simmer and when syrup is clear, add in the peaches. Bring to a simmer and cook for about two minutes. Turn burner off and set aside. Next, toss in a stick of butter into your baking dish and melt on top of the stove. As soon as it’s melted, remove from heat and set aside. Next, in a bowl, mix sugar and self-rising flour. Add in cold milk and stir until smooth. Pour the mixture into the melted butter and stir. Next, gently place the peaches including the syrup on top of the batter, do NOT stir it in, just place on top of the batter. Place in preheated 350 degree oven for about 45 minutes to an hour. You want to see the syrup bubbling up around the sides and crust be golden brown. Let cool down a bit before serving. Serve with ice cream. And as always, enjoy!
What a delicious recipe! I didn't have a dish like yours, but I just put my butter in my usual cake tray and melted it in the oven. Also didn't have any milk left, but I used ~1/2 cup plain Greek yoghurt and 1cup of water and it worked ok!
I made this today for a family barbeque, double recipe and it was a big hit. I served it with vanilla ice cream. I felt I had too much liquid but it seemed to have worked out pretty good in the end, but next time I'd like to serve it sooner, I let it set for several hour and it wasn't crispy. All 18 family members said it was delicious so........THANK YOU !!!!!
OK Just love Chef John's Recipes. I have my own Cobber I don't want to verr from (very similar) but everytime I watch his videos I learn something. Thanks CJ
if u don't share it with ur friends, and u ate that whole alone, is possible, :-) I dont worry about fats, some people die young even they are physically fit,,
I went and bought 5 beautiful freestone peaches, followed chef John's directions meticulously, in fact I even bought the same IMUSA Calderon he used. Result.... my peaches cooked on top of the flour beautifully, but instead of the "magic" of the flour (self-rising) as he demanded us use, forming a beautiful crust extremely sadly, became a well seasoned sweet goo-paste like substance that anchored firmly on the bottom. Only on the very outer edges of the mixture did ANY rise above the peaches, maybe 1/16 of an inch. I have no clue why, but it was an expensive failing endeavor. The disposal machine did make quick work of it however. On a better note his Lambage Rolls came out WONDERFUL. I have been cooking for over 60 years and they were the best ever.
This was AMAZING!.. didn't have 5 spice so I used a bit of cinnamon, ground cloves, nutmeg, and brown sugar (what I had on hand. ) I didn't feel like going to the store for self rising (I usually keep some but was out. ) my homeade self rising using all purpose flour worked perfectly. Thank you for this. Growing up my granny did the other method, placing the batter on top of the peaches. This will be my new go to peach cobbler recipe. 😋🍑
I use self rising flour and it never rises above the peaches... for those that want the outer crust, do yourself a favor and pour some of that batter ON TOP of the peaches. You can thank me later...
Maybe the ratio of flowers to peaches has to do with whether or the batter rises above the peaches. I've not had that experience, but I will pay attention when I make the cobbler to see the difference. Thank you good point
This is how my great-grandmother made it in Alabama, and she did use cloves and cinnamon. But she had never heard of Chinese five-spice powder, so we didn't have any of that LOL. We're going to change her recipe now and start using it. I think she would approve.
Hello Chef John... My family has used this method for Generations. It's an awesome recipe to make a quick dessert. Depending on the fruit, use vanilla or almond extract when you're putting together the liquid parts. You can use canned apple pie filling, cherry pie filling, anything that you have available in your pantry. But I prefer fresh peaches, they really the best. And your guests will think you slaved over the stove to make this wonderful, delicious, satisfying dessert.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/220995/Chef-Johns-Peach-Cobbler/
Yes sir ❤️
Food Wishes that looks very good. I was looking for not using fresh peaches 🍑 vs canned and I ran across this
Mel b
What do I do to get the top to be a little crisp without oats?
My 2 step peach cobbler: Peaches and Vanilla ice cream
Wow. This was absolutely incredible. By far, the best cobbler recipe I've ever come across. I spruced it up with a little whiskey over the peaches, and some vanilla in the batter. Thank you Chef John for giving me a recipe I will keep making for the rest of my life.
I did the same - except I used the peach whiskey and it is just heaven
I'm baaaaaack!
August 17, 2024!
First time I saw this video was in 2019 and I made the most amazing peach cobbler from your recipe that it has motivated me to can peaches almost every summer since then. There have been a couple of years where the Palisades Peaches didn't come in because of April frost that took out most of the crop. I just came across a jar of peaches I made in 2019 so I'm about to whip up a wonderful peach cobbler and yours is the best recipe on the planet!💝
13 years and 1.5 million views is all the proof I need!
Even though this is considered a summer dish I've been making it for my family's Thanksgiving dinner for the last 8 years! Thank you for this gift of a recipe, Chef! You've helped to spread joy in the hearts of my family for many years with your recipes!
I grew up with my mom making this cobbler. This is what a true cobbler is. You can also substitute muscovado brown sugar in place of the granulated sugar for the batter for an even more delicious cobbler.
Amen! I always saw my mama/grannie use brown sugar. I am in the kitchen right now and used half brown/half white. Brown makes it more of a caramel type flavor. Old southern style...
Soooo true. I only use brown sugar when I bake.
It might be already here:
Self-rising flour
1 c. = 1 c. all-purpose + 1 1/2 t. bkg powder & 1/2 t. salt
Diane Davidson You are a life saver! I was wondering where to get self rising flour. I have all these ingredients at hand! Thank you!
thank you!
Planet Unto Her Own, if you're in the US, any grocery store will have self-rising flour. In other countries, it may have other names, don't know where you are. UK, they say self-raising rather than self-rising.
I only use unbleached flour, it can be harder to find unbleached self-rising. But, yeah, just adding your own salt and baking soda will work just as well. I usually use 1 tsp baking powder and 1/2 tsp salt per cup of flour, as a general rule. If using buttermilk, sour cream, sour milk, or yogurt, also add 1/2 to 1 tsp baking soda, depending on how much of the soured/cultured ingredients you use.
jbeargrr Thanks for the info! Also, I have always found that using yogurt in my cakes makes the resulting product kind of dense, is there any solution for that....
Planet Unto Her Own, I don't use yogurt in cakes, but some other recipes call for it. I just included it in rule-of-thumb tips for when to add baking soda in addition to baking powder, not this particular recipe. I sometimes substitute yogurt mixed with whole milk if I'm out of buttermilk when I make pancakes, biscuits, or cornbread. I wing it a lot.
just discovered I can drool lying on my back
Aqeeq Ansari zoo o
I hope there's a lifeguard nearby. Lol.
"Man drowns in bed. Police baffled".
Lol
Aqeeq Ansari 😂 😝
I have this in the oven as I'm typing and my house smells freaking AMAZING!!! That little bit of 5 spice really packs a punch! Btw, I used 1.5C flour, 3 tsp baking powder and 1/2 tsp salt and it's rising beautifully.
I've followed this recipe and made it for my platoon family day. The soldiers loved it! The Chinese Five Spice Poweder is wonderful!
thank you for helping our men and women :p God Bless!
God bless you Jazzlita B for your service. To the platoon as well.
Hello...where do you fine 5 spice powder
@@dahenry8888 try an Asian market
Ingredients:
For the peaches:
5-6 cups sliced peaches (if you use canned peaches, do not make the syrup)
1/8 tsp Chinese 5-spice
1 tsp freshly grated lemon zest
1 cup water
1 cups sugar
For the batter:
1 stick (1/2 cup) butter (real butter! Do NOT use margarine!)
1 cups sugar
1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!)
1 1/2 cups milk
I have made this several times over quarantine. Now I get to make it for my family for the Fourth of July! Its amazing, easy and im sure it will be a big hit
Just made this tonight! Even though your directions say that making self rising flour doesn’t work well, it worked perfectly for me!!! This is delicious and I did top it with homemade whip cream 😊
'I haven't cut my thumb in a while." ....hilarious!
I giggled out loud when he said that!
Just like Mom used to make, but I no longer had the recipe, so I'm so glad I found this episode!
This is the only cobbler my mom would make for us. Thanks Chef for taking me back to my childhood.
I tried this and Chef John....it is sublime. Best cobbler I've ever had. Thanks a ton for this recipe.
Our family also makes apple/peach desserts and they are wonderful. I can't wait to try this recipe.
Love this recipe! Very easy to make. I used the all purpose flour and it came out great. Chef I love your recipes, thank you for all you do!!!
Saw this and made it the same day, (last night). Our peach tree is so full and decided to look up a quick recipe. Used what i had on hand (as far as spices) with a few extras, and it came out wonderful! Thanks for your post
Freestone peaches are late summer peaches. That's the best way to know what yo are getting.
Just made this with 3 tsp of baking powder instead (baking powder expired... but can’t really go to the store just for that or self rising, so...) and canned peaches. Thank you Chef John, this is perfection!
Chef John, just made this today. It was phenomenal!
Absolutely delicious! This is my go to recipe for peach cobbler. You will not be disappointed. Everyone I serve this to loves it. Thank you for sharing Chef John❤️
Worth the effort. I bought some overripe peaches on markdown and they worked beautifully. Do get self-rising flour for this as it is different than adding baking powder and salt to AP flour. I will halve the sugar next time as it was too sweet for even my sweet tooth but that's totally subjective. It still had some spongy dough in the middle but it was all syrupy and lovely so that was still ok too.
I made it without the Chinese spices, could not find them in the supermarket, so I put a bit of cinnamon and nutmeg…it came out delicious! Thank you chef John.
I love your videos and your personality while cooking thanks
This is exactly like my grandmother's recipe. So nice to see this kind of peach cobbler made. I'll give it a try and hope I get it right. ❤️ Thank you.
With a scoop of vanilla ice cream👍
THANK U CHEF JOHN! I MADE IT!! but without using self rising flour i used flour and 2 ts and half of bp and it turned out PERFECTTTT THE SAME AS URS!! XD sorri im just excited n so happy to see everyone loved it! thanks to u!! oh n yeah i didnt used fresh peaches i used canned one =3
I have always heard it's called "cobbler" because of the way the crust "cobbles up" during baking.....a little homage to the magic :)
Had to see how you make your cobbler, since I am from the South. This is how I make it....except for the Five Spice, which is an inspired idea I will try.
To those whose crust did not rise: 1. Check the expiration date on your baking powder or self-rising flour. 2. Make sure you drop the fruit and syrup GENTLY on top of the batter and don't stir it in at all.
Oh Wow It's Chuck Norris.
Hello Chuck😊😊😊
How's life treating ya?
I am loving all of these videos Chef John! They're coming out at such a great pace, hopefully it's not unrealistic to hope that you will continue making videos at this pace !
I just used Strawberries instead of Peaches. Both are equally amazing. Thank you.
LoneRanger, I was just thinking that, because I have some strawberries in the fridge. Good to know yours turned out well!
After cooking the fruit in the sugar and water, do you put all of the liquid in the dish?
Irma I added all of mine in.
MissConcupiscible thank you!
Irma it was no problem, plus the question was 3 weeks old so you probably already figured something out if you made it yet. I hope it turned out well if you did make it :)
Learned to make this from my mother-in-law some 40 + years ago. Easy as falling off a log, and I use other fillings such as rasp berries, blue berries, black berries and pine apple. Always delicious with a dollop of vanilla ice cream.
I moved from Texas, cobbler is super popular in the South, to Nebraska a few years back. They could not understand my issue with their cobblers. I actually had a restaurant manager lose his temper with me (and take it off our bill) when I pointed out that their "cobbler" was actually a crumble. The topping was streusel for crying out loud!
statisticsshow Crumble and Cobbler definitely not the same thing. I’m with you on that 😃
Yeah, I understand your pain. I will not be satisfied with an inferior product, when it is advertised as something else, nor will I pay for it.🍴
A cobbler is a dish with fruit on the bottom, crust on top. So then, Crumbles and crisps are actually types of cobblers with variations on how the crusts are made.
@@samaramolix-marshall4452 Mmmmmm…..Apple Crisp....It's been toooo long.
This was the first Chef John recipe I ever made, and it remains my favorite. Just made it for my daughter last weekend. Still amazing. Thanks, Chef John 😊
I'm not going to lie, this is the BEST peach cobbler I've ever tasted
magic meets science meets awesomeness.
i love you, chef john.
I made this for my bf and he loved it...and keeps asking when ima make more. Thanks Chef John!!!
I just made this and it was so good. I loved that I was able to read the ingredients on the blog while i watched this video. Thanks!
mine worked i added carnation, heavy cream and milk. it was delish
4 years later I ask how much of each did you add? 😆
Tony Peters same 🤣😂😂
@@ashley-annasledge9869 I still don't know lol
Omg this is has to be the best Cobbler video around! *Mouthwatering*
Ah... Boyscout peach cobbler was the best. Yellow cake mix, canned peaches, cast iron dutch oven buried in coals for a few hours. Drizzle a bit of evaporated milk over it.
So simple. So delicious.
where do boy scouts find cake mix in the forest? 😁 is it naturally occurring?
Urban-Québec Josie heehee. You’re terrible but I loved it!!
Sounds delicious! Everything tastes better camping.
cake mix has too many chemicals. Better from scratch.
@@SynthiaRose Literally everything is entirely made of chemicals.
great timing chef john! we have a surplus of peaches from our peach trees so we usually freeze them or give them away so they don't go bad but i never thought of making my own peach cobbler!
My life: Just finished making a hot peach cobbler straight out of the oven
Chef john: let it cool for 15 minutes
Me: *take a big old spoon Scorches mouth" Totally Worth it
This is THE BEST and easiest peach cobbler recipe I hv ever come across...thank u.
I tried it and substituted 1/4 tsp cinnamon for the Chinese 5 spice (it's not something I had available) and frozen peaches that I rinsed very lightly to remove all ice and outer water and then used as if fresh. The flavor was great and I loved that I was able to just use my little 2.5 qt cast iron pot for the baking. My only issue was that the crust, in my opinion, was too cake-like on top and turned into sweet dumplings on the bottom. Like I said, the result was very yummy and entirely edible but I do like a little flakiness to my upper crust and less dumpling consistency to the bottom crust. I do recommend trying this recipe, it's super simple and very tasty but I was expecting a different texture. Oh well, it's a nice simple dessert to have in my repertoire.
statisticsshow put on broil for maybe 5 Minutes
That looks soooo, soooo good. I can't wait to try that mouth watering COBBLER.
THANKS Food Wishes.
Lord have mercy, I can't stop watching this video!
You make this look so easy...I will try not to burn my house down making this...looks delicious...and it is like magic...bcuz I never would’ve thought that this would really bake properly...
I used baking soda along with baking powder and the dough rose right through the peaches.
@BlurbFish That's why the ingredients are listed on the blog. Go check it out!
like your recipe and I like the batter I don't know where people get this thing where they use pie crust for the batter in there peach cobbler
Rodrick Givens I agree. I've seen some who actually put biscuits on top of the fruit. Insanity! This is the only way to make cobbler IMO.
Rodrick Givens THANK YOU!!! It’s actually a peach pie made with pie crust!! 😠
A cobbler is a dish with fruit on the bottom and crust on top. It doesn't matter what type of crust is used. There are generally regional differences. Some people use self rising like in this video. Others use pie crust or biscuit dough. Crumbles and crisps are also just different types of crusts. Crumbles have crusts made of crumbled flour, sugar and butter. Crisps have oats or granola. Pies have a bottom crust or are completed enclosed in a bottom and top crust.
Chef, John, I love your channel that includes your great sense of humor.
My great grandmother used this recipe. She just used twice the butter... 🥰
This recipe is incredible and so, so easy! I did not use the self rising flour but I did make my own with *fresh* baking powder and the end result was absolutely perfect.
Comes out fine with almond milk and 6T butter.
You be you but Chef J cooks for the masses!
WHATEVER...!!
Sorry you got such d*mb and awful replies. I found it very helpful, thank you!! My lactose free friend loved it 🥰
Its the end of August and I have been trying all summer to make a GREAT peach cobbler. Why oh why didn't I just come to you first?! You Chef John, are the money maker!
Hey. Thanks for this Chef John. I haven't had one of these in years...I'm assuming we can do the same with apricots and berries....wonderful.
I just made it today and it was so easy!! The whole house liked it too! Thank you chef John!!!! :)
Yum!! What if I use a glass pan?? And if I use canned peaches..how many to equal our to your recipe??
I will use the peaches that come in juice if I'm using all that sugar but if I use the ones that come in the thick syrup, I won't.
U may have to use some cornstarch to thicken the can syrup
Chef John, I just made this and it is in de oven right now. Can't wait to taste it!! You're the best. Greetings from Turkey.
haha, love your voice! You're so fun to watch.
"Yo, dude! are these freestones?" That's exactly what I'm going to ask the grocery guy.
Chef John - I love all your videos, I love everything about them! Thank you for sharing all these delicious recipes with us all! I will be making quit a few of your recipes for my family at the end of this month when we all go meet at our timeshare! I'm excited! YUM! Thank you!!
Ive been told that this dessert is called a cobbler because it originates from the word "cobble" as in "to cobble something together" (meaning to kind of put a bunch of things together into one, a little bit haphzardly)
This is because back then, people needed to use large amounts of fruit before it went bad, so they would throw together, or "cobble together" some common household ingredients into a delicious dessert.
The best peach cobbler recipe ever! Thank you for sharing .
You remind me of my favorite chef, Alton Brown! New subscriber :)
Magic + Science + AWESOMENESS! Chef J, you are the best!
This dessert is my favorite, can't wait to try this recipe!
Alline Saylor hello, did you try it? I want to make it but would like to know what you thought of this recipe ☺
Best & easiest recipe for peach cobbler. Absolutely loved it!!
Blog only has ingredients, I always follow along with the video and create a Google Doc to save the recipe. Here it is in its entirety. You're welcome! :)
Peach Cobbler - Food Wishes
INGREDIENTS:
For the peaches:
5-6 cups sliced peaches (if you use canned peaches, do not make the syrup)
1/8 tsp Chinese 5-spice
1 tsp freshly grated lemon zest
1 cup water
1 cups sugar
For the batter:
1 stick (1/2 cup) butter (real butter! Do NOT use margarine!)
1 cups sugar
1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!)
1 1/2 cups milk
DIRECTIONS:
Put peaches in a bowl. Add lemon zest and Chinese 5-Spice, toss and set aside.
Next, make the simple syrup. Put sugar and water in a pan, bring to a simmer and when syrup is clear, add in the peaches. Bring to a simmer and cook for about two minutes. Turn burner off and set aside.
Next, toss in a stick of butter into your baking dish and melt on top of the stove. As soon as it’s melted, remove from heat and set aside.
Next, in a bowl, mix sugar and self-rising flour. Add in cold milk and stir until smooth. Pour the mixture into the melted butter and stir.
Next, gently place the peaches including the syrup on top of the batter, do NOT stir it in, just place on top of the batter.
Place in preheated 350 degree oven for about 45 minutes to an hour. You want to see the syrup bubbling up around the sides and crust be golden brown.
Let cool down a bit before serving.
Serve with ice cream.
And as always, enjoy!
This is awesome! Thank you for taking the time to dictate this recipe! I appreciate it
What a delicious recipe!
I didn't have a dish like yours, but I just put my butter in my usual cake tray and melted it in the oven.
Also didn't have any milk left, but I used ~1/2 cup plain Greek yoghurt and 1cup of water and it worked ok!
Produce guy at the local Whole Foods didn’t believe that their were different kinds of peaches…
$42.00 for peaches you think they would know….
I personally enjoy the crisp texture cling peaches.
Takes a bit more work but Worth it.
I made this today for a family barbeque, double recipe and it was a big hit. I served it with vanilla ice cream. I felt I had too much liquid but it seemed to have worked out pretty good in the end, but next time I'd like to serve it sooner, I let it set for several hour and it wasn't crispy. All 18 family members said it was delicious so........THANK YOU !!!!!
Just made this!!! Heaven in a bowl BoooYahhhh!!
WOW... the batter recipe and the results was amazing
Just picked a butt load of peaches from my tree! Guess what Emma's making next!
Are you Russian? I'm wondering because of your last name?
Tiramisu?
I was wondering who Emma is but then I realized they're talking in the third person. Not sure if I'm done or they're secretly a wrestler.
Blues' Channel Lol!
Youre making pizza
Chef you are a lord of grace.
It's called cobbler because it resembles ye olde timee stone paths.
IceDragon978 yup i thought so. the cobble stones
Now that makes sense...old name for old times.. :-)
To cobble = to make or put together roughly or hastily
IceDragon978 We still have some Cobbled streets where I live in Scotland.
Chef John i just made this and OMG it is SOOO good! Even though it isn't summer oh well! Thanks for the recipe!!
"Peach Shoemaker" I almost died
OK Just love Chef John's Recipes. I have my own Cobber I don't want to verr from (very similar) but everytime I watch his videos I learn something. Thanks CJ
If you spend too much time mixing the batter it will become thick due to the flour proteins binding from the heat created
well, that explains it :) Oh well, i guess its all going to the same place though :P
I made this today I used cinnamon & nutmeg instead of the 5 spice powder and all I can say is YUM and THANK YOU 🙌🏻
Awesomeness is a pretty good description.
OMG this recipe is unheard off! Thanks so much
yup just one stick fat we goin light here 😂😂😂😂😂
if u don't share it with ur friends, and u ate that whole alone, is possible, :-)
I dont worry about fats, some people die young even they are physically fit,,
I know. Remember those mashed potatoes with like 4 sticks of butter? 🤣
YUM!! I just picked up some peaches from the local farmers market. I can't wait to eat me some peach cobbler!!! My favorite summer treat!
I went and bought 5 beautiful freestone peaches, followed chef John's directions meticulously, in fact I even bought the same IMUSA Calderon he used. Result.... my peaches cooked on top of the flour beautifully, but instead of the "magic" of the flour (self-rising) as he demanded us use, forming a beautiful crust extremely sadly, became a well seasoned sweet goo-paste like substance that anchored firmly on the bottom. Only on the very outer edges of the mixture did ANY rise above the peaches, maybe 1/16 of an inch. I have no clue why, but it was an expensive failing endeavor. The disposal machine did make quick work of it however. On a better note his Lambage Rolls came out WONDERFUL. I have been cooking for over 60 years and they were the best ever.
You are just a bad cook. This comes out exactly as described, every time.
It doesn't rise for me, and I also used self rising flour. I'm not sure what I am doing wrong. I made this three times, same result...
This was AMAZING!.. didn't have 5 spice so I used a bit of cinnamon, ground cloves, nutmeg, and brown sugar (what I had on hand. ) I didn't feel like going to the store for self rising (I usually keep some but was out. ) my homeade self rising using all purpose flour worked perfectly. Thank you for this. Growing up my granny did the other method, placing the batter on top of the peaches. This will be my new go to peach cobbler recipe. 😋🍑
I use self rising flour and it never rises above the peaches... for those that want the outer crust, do yourself a favor and pour some of that batter ON TOP of the peaches. You can thank me later...
Just out of curiosity.. how old Is the flour?
Maybe the ratio of flowers to peaches has to do with whether or the batter rises above the peaches. I've not had that experience, but I will pay attention when I make the cobbler to see the difference. Thank you good point
Made this yesterday and it was incredible. Thank you Chef John!
Replace this with apples you'll be in heaven with cinnamon lemon juice and brown sugar ohh dear 😔
Chief John that looks amazing my mom loves peach cobbler I'm definitely making this for her. Ty for recipie
This is how my great-grandmother made it in Alabama, and she did use cloves and cinnamon. But she had never heard of Chinese five-spice powder, so we didn't have any of that LOL. We're going to change her recipe now and start using it. I think she would approve.
Made this a while back. It was good but pro tip. DONT BE STINGY ON HOW MANY PEACHES YOU USE. THE MORE THE BETTER. 😂😂
it's 2 in the morning and I'm seriously considering going down stairs and making this, this looks so goodddd
2019 anyone? 😉
I play your videos while playing games - your voice is really calming
ask the person at the market? lol most don't know their fanny from a hole in the ground about food.
😂😂😂 you must be British
Then you're shopping at the wrong market!
The person stocking the fruit will know.
I have been laughing for the past 2 minutes at this one. Ahahahha!!
Cave Lion omg...best comment of the week...hahaha
Hello Chef John...
My family has used this method for Generations. It's an awesome recipe to make a quick dessert. Depending on the fruit, use vanilla or almond extract when you're putting together the liquid parts. You can use canned apple pie filling, cherry pie filling, anything that you have available in your pantry. But I prefer fresh peaches, they really the best. And your guests will think you slaved over the stove to make this wonderful, delicious, satisfying dessert.