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Dot’s Peach Cobbler

with Crystallized Ginger

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a bowl of warm peach cobbler and a scoop of vanilla ice cream
Prep Time: 
60 minutes
Number of Servings: 
Serves 8
Recipe Source: 
The Red Truck Bakery Farmhouse Cookbook by Brian Noyes ($28, Clarkson Potter/Publishers, 2022)

Ingredients

  • 8 Tbsp (1 stick) unsalted butter
  • 4 large ripe peaches, peeled, pitted, and cut into medium slices (about 3 cups)
  • 1 1⁄4 cups sugar, divided
  • 1 Tbsp plus 1 1⁄2 tsp finely chopped crystallized ginger
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1⁄2 tsp kosher salt
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • Vanilla ice cream, for serving (optional)

Directions

  1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish.
  2. In a large bowl, combine peaches, 3⁄4 cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly.
  3. In a separate large bowl, whisk together flour, remaining 1⁄2 cup sugar, baking powder, and salt.
  4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.
  5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit.
  6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking.
  7. Serve warm with ice cream, if desired.

Notes

  • This cobbler is made in a different style, with a thin butter-based batter that rises up through the fruit while baking.
Nutrition Info: 
Without ice cream: 346 Calories, 3 g Protein, 56 g Carbohydrates, 43 g Total sugars (31 g Added sugars), 2 g Fiber, 13 g Total fat (8 g sat), 256 mg Sodium, ★★ Phosphorus, ★ Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Folate

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Contributor

Brian Noyes

Brian Noyes is the founder of Red Truck Bakery. While art director at several major magazines, he trained at culinary schools and left publishing to open a bakery in rural Virginia. They now have two locations, ship thousands of items nationwide every year.

He has written two cookbooks: The Red Truck Bakery Cookbook (with Nevin Martell) and The Red Truck Bakery Farmhouse Cookbook.

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