Food, Fun, Ohio, recipe, Sweets

Stahl’s Summer Peach Cobbler

IMG_0974As promised I am writing today thanks to the amazing fresh peaches from Stahl’s market ( after a morning of waterskiing in Ohio.  By the time the car ride was over, I already found a cobbler recipe from the trusty America’s Test Kitchen (Cooks Country).  The peaches we had were so perfectly ripe, they didn’t even need sugar.  This recipe was so simple and used all ingredients we had in the pantry with a simple ooey gooey butter cake topping.  I recently read that to truly be grateful for something you cannot have access to it all year round.  Maybe this is why we love girl scout cookies so much.  Or why everyone goes crazy for pumpkin spice lattes every fall.  This is definitely one that must be eaten with great peaches, as well as 30 minutes after removing from the oven (although it was great reheated in the oven the next day).



bubbling right out of the oven

4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 1/4 cups (10 1/2 ounces) sugar
1 1/2 teaspoons grated lemon zest
15 ounces (8) peaches, roughly diced
1 1/2 cups (7 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder

1 1/2 cups milk (I used almond)
3/4 teaspoon salt


Crisp corners!

Crisp corners!

1) Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.

2) Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash peaches and 1 tablespoon lemon sugar together in bowl

3) Combine flour, remaining cup of sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.

4) Dollop mashed peach mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm

The recipe was so good there is NOTHING I would change.  The only downside is that it doesn’t photograph well.


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