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Active Time
30 minutes
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Total Time
1 hour 40 Minutes
Original Boat Street Café owner Susan Kaplan handed this recipe down to me when I took the reins, and although it’s changed over the years, it’s still a favorite. The method is a bit unusual: I dress unpeeled juicy peaches with lemon zest, then smear the batter on top, followed by a dousing of sugar and a bit of hot water. The result is a delicate crackly crust unrivaled in the world of cobblers. Use the same crust to top summer berries, if you prefer.
Ingredients
8 servings
Step 1
Preheat the oven to 350 degrees F.
Step 2
Put the peaches in a 9-by-13-inch (or similar) baking pan or gratin dish. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top.
Step 3
In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1½ cups of the sugar on medium speed until sandy, about 1 minute. Add the flour, baking powder, and salt, and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
Step 4
Plop the batter in 6 large blobs over the top of the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place.
Step 5
Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping. (Use it all. It’s a strange method, but it works.)
Step 6
Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry—be sure to check in a few places.)
Step 7
Let the cobbler sit for about a half an hour to firm up before serving warm in big bowls, with heavy cream poured on top.
Leave a Review
Reviews (25)
Back to TopI haven't made this yet BUT I will. I was wondering about the ripeness of peaches? Will the baking time be enough to soften hard, not quite ripe peaches? I will find out but thought to throw this question out there. I love cobbler anyway you make it! :)
Mr. Dave
Branford, FL
7/6/2022
Can this be made with frozen peaches? Would it work if I diced them?
Anonymous
Challis, Idaho
11/29/2021
I made this for our family last month and it was a huge hit. I followed the recipe exactly with the only difference being a flour substitute that my daughter brought with her. Our granddaughter has gluten sensitivity so I used the substitute which turned out to be just as good as regular flour. Even with that, the cobbler is on the list now as a family favorite.
Sharon
Florida
9/14/2021
I made mine with a mix of peaches and plums. It was the perfect sweetness with the addition of plums. I’ll made this again and again. I think the sugar melting makes for a superior crunch.
Karen
Bethesda, MD
9/9/2021
Four forks for result when made with 1.5x dough and reducing sugar to 1 cup. Also halve sugar on top. Like others I added some ginger to the pears and vanilla to the dough. Even cobbler haters loved it.
ptstaub1869
Maryland
8/1/2021
Has anyone made this using a hand mixer instead of the stand mixer with paddle attachment? I really want to make this but don't have a stand mixer.
Jill Elaine Young
Norco, CA
7/23/2021
Has anyone tried this recipe in a "make ahead" mode. Seems like all the steps are "of the moment" and it doesn't have a long shelf life?
annofark
Philadelphia,PA
7/21/2021
I've been making a variation of this recipe for about 20 years using blueberries. But I've used a 9 X 9 pan and it comes out great every time, and it's one of the most requested desserts in the family!
Allentown, PA
6/3/2021
Peel the fruit. this was easy and tasty, a great easy option in peach season. agree that less sugar is better, brings out the taste of the peaches and I added powdered ginger and a bit of chopped crystalized ginger because they're such a great compliment to peaches
Anonymous
Montreal, QC
11/22/2020
Way too sweet. I tolerate sugar much better as I've gotten older but this was a sugar bomb. In it's favor...the crunch topping was really outstanding and unique. Will I make it again..yes...it is just unique enough for a crowd. I added blueberries to the peaches...bad idea. They took away from the peachy goodness..make sure you liberally use the lemon and zest. Used some vanilla. Not so sure that was a good idea. Will leave it out. Bottom line..tweak this dessert.
kkopec
Door County,WI
9/10/2020
Not sure why everyone gives this great reviews when they say they’ve modified the recipe. I halved the recipe (thank goodness) and had to use less sugar on the top when it was obvious the full amount was way too much. It was still horribly sweet. I also agree with another reviewer, not enough pastry either. I understand the idea of this cobbler is to let the peaches shine but even a pinch of cinnamon or nutmeg would have added some much needed flavor. The only thing interesting was the crunchy top. The hot water crust is what made me want to try this. I would not make this again, there are much better ways to use delicious summer peaches.
damonandchad4297
Arlington, VA
9/10/2020
Omitted lemon juice & zest and added some raspberries. Reduced sugar to 3/4 the amount called for. Very tasty, good amount of cakey-ness, and a bit of crunch. Soggy the next day though (otherwise almost 4 forks).
cannelle
8/24/2020
This.was.anazing. 1/2’d the recipe and made it with fresh cherries because that’s what I had. It was incredible. For anyone complaining about the amount of sugar, just cut back on it a bit depending on the sweetness of the fruit. The sugar on top with hot water was weird but it TOTALLY WORKED- amazing crunchy sugary crust balanced by the cakey goodness and summer fruit. I used 1/2 the amount of sugar in the topping and it was delightful. Will def put this into regular dresser rotation and looking forward to some fall fruit change ups.
greenmtgirl1
Stowe VT
8/23/2020
This is the best fruit dessert I have ever had! Easy to make and so good! Use all of the sugar and the hot water , it is perfect! It is easy to halve the recipe as well and is equally delicious.
susan1112
Toronto Canada
8/21/2020
有人问如果有人已成功一半the recipe. i did. i used an 8x8 pan instead of the 9x13 and it worked out great. the end result really is impressive. it’s everything it claims to be. crispy, crunchy, great flavor. i did not think it was too sweet as some other reviewers stated. i made the recipe as written. & i would make it again, and for company for sure.
jneums226
NJ
8/17/2020
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