Ina Garten Fresh Peach Cobbler

Ina Garten fresh peach cobbler takes 1 hour 25 minutes and ripe peaches, orange juice and a buttery drop biscuit topping to make a bubbly, golden summer dessert. This make ahead easy dessert fits Fourth of July cookouts, Sunday family dinner and summer potlucks.

Cook only the diced peaches in the thickened orange sauce, then fold in the raw wedges. Cooking every peach turns the filling to mush, while this way you keep tender slices in a glossy sauce.

Ina Garten always made fruit crisps and skipped cobblers, because rolling out biscuits after all that fruit prep felt like too much. A drop biscuit topping adapted from Mark Bittman solved it, since the dough goes from food processor to dollops in minutes, and the recipe comes from Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Fresh Peach Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

35

minutes

Cooking time

1

hour 

Calories

560

kcal

Tender peach wedges sit in a thick, orange-scented sauce under a tender, golden drop biscuit crust. The topping bakes up crisp at the edges and soft in the middle, then everything cools a bit before the ice cream goes on.

Ingredients

• 4 pounds ripe peaches (8 to 10 large peaches)
  

• 3/4 cup sugar, plus extra for sprinkling
  

• 3 tablespoons cornstarch
  

• 1/2 teaspoon grated orange zest
  

• 1/3 cup freshly squeezed orange juice
  

• 1 tablespoon unsalted butter
  

• FOR THE TOPPING:
  

• 1 cup all-purpose flour
  

• 3/4 cup sugar, plus 2 tablespoons, divided
  

• 1 teaspoon baking powder
  

• 3/4 teaspoon kosher salt
  

• 12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
  

• 2 extra-large eggs
  

• 1 teaspoon pure vanilla extract
  

• 1/4 teaspoon ground cinnamon
  

• Vanilla ice cream, such as Häagen-Dazs, for serving
  

Directions

• Prep the oven: Preheat the oven to 350°F. Then line a sheet pan with parchment paper, which will catch any bubbling juices later.
• Peel the peaches: Bring a medium pot of water to a boil and immerse the 4 pounds of peaches in batches for 30 seconds to 3 minutes. Test along the way, then move them to ice water once the skins slip off easily with a paring knife.
• Cut the peaches: Large-dice a quarter of the peeled peaches and set them aside. Then cut the rest into wedges in a large bowl.
• Make the sauce: Whisk 3/4 cup sugar, 3 tablespoons cornstarch, 1/2 teaspoon orange zest, 1/3 cup orange juice and 1 tablespoon butter in a medium saucepan. Bring it to a boil, then add only the diced peaches and boil again.
• Simmer the filling: Lower the heat and simmer for 3 to 5 minutes, stirring occasionally, until the liquid turns thick and translucent. Then mix the cooked peaches with the wedges and pour everything into an 8 1/2 x 11 1/2 x 2-inch oval baking dish.
• Mix the topping: Pulse 1 cup flour, 3/4 cup sugar, 1 teaspoon baking powder and 3/4 teaspoon kosher salt in a food processor. Add 12 tablespoons cold diced butter and pulse 15 to 20 times, until the pieces are the size of peas.
• Add the eggs: Beat 2 eggs with 1 teaspoon vanilla in a small bowl, then add them to the processor. Pulse just until the mixture is evenly moistened, so the topping stays tender.
• Top the cobbler: Spoon dollops of dough over the peaches with a 1 3/4-inch ice cream scoop, and don't worry that it won't cover them all. Combine the remaining 2 tablespoons sugar with 1/4 teaspoon cinnamon, then sprinkle it on top.
• Bake until golden: Set the dish on the prepared sheet pan and bake for 50 to 60 minutes. Cover loosely with foil halfway through if the topping browns too fast, and bake until it springs back in the middle and at the edge.
• Cool and serve: Let the cobbler cool for at least 30 minutes so the juices settle. Then serve it warm with vanilla ice cream.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, OXO medium cookie scoop, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this peach cobbler ahead of time?

Yes, you can bake it up to 2 hours before dinner and leave it at room temperature. Then reheat it while you're serving dinner so it's warm for dessert.

Can I use frozen or canned peaches instead of fresh?

Fresh ripe peaches give the best flavor, and they're the whole point of this recipe. If you must use frozen, thaw and drain them well first, since extra water makes the filling runny. Skip canned, which tend to be too soft and sweet.

How do I store leftover cobbler?

Cover the dish and keep it in the fridge for up to 2 days. Reheat portions in a 350°F oven until warm, because the microwave softens the crisp topping.

Do I need a food processor for the topping?

No, a pastry cutter or two knives will cut the cold butter into the flour mixture just as well. Stop when the butter pieces are about the size of peas, then stir in the eggs and vanilla gently.

What's the most common mistake with fruit cobblers?

Pulling it out too early is the usual one, because an underbaked topping is doughy in the middle. Wait until the center springs back when touched, just like the edge, then give it time to cool so the filling thickens.