Swine & Sea — Peach Cobbler — French Creole Recipe

Peach Cobbler

When it comes to fruit desserts I tend to fall in the line with either a galette or a cobbler. While I enjoy a pie the crust-to-filling ratio always seems off to me. My grandmother was known for peach cobbler and I’m sure I will have more than a couple of cousins send me a note about how I didn’t use her recipe. Though to be honest, I’ve never known it. So take this Peach Cobbler recipe as my own inspired by my grandmother's love for it.

Recipe

  • 5

    peaches

  • ¼ cup

    light brown sugar

  • ¼ cup

    granulated sugar

  • 1 tsp.

    ground cinnamon

  • 1 cup

    unsalted butter

  • 2 cups

    all-purpose flour

  • 1 Tbsp.

    baking powder

  • 1 tsp.

    Kosher salt

  • 2 cups

    whole milk

  • 1 Tbsp.

    pure vanilla extract
    Step 1

  • Preheat the oven to 375° and place a rack in the middle position.

    • Step 2

  • In the meantime, peel the peaches, halve and remove the seeds. Cut the peach into quarter inch pieces.

    • Step 3

  • Add the peaches into a large mixing bowl. Add the brown sugar, ground cinnamon, and the granulated sugar and toss to combine. Set aside.

    • Step 4

  • Cook the butter in a small sauce pan over medium heat. Stir often until the butter foams and then turns brown.

    • Step 5

  • Pour the brown butter into a 13" x 9" baking dish. In a medium size mixing bowl whisk the all-purpose flour, baking powder, and the Kosher salt. Whisk in the whole milk and vanilla.

    • Step 6

  • Pour the batter into the baking dish. Top the batter with the peaches.

    • Step 7

  • Bake the peach cobbler until golden brown, approximately 1 hour. Allow the cobbler to slightly cool. Serve with vanilla ice cream.