Q1: What is self-rising flour, and can I make my own substitute?

Self-rising flour is a convenient baking ingredient that has baking powder and salt already blended into it. Yes, you can easily make your own! To make 1 cup of self-rising flour, just whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of fine salt .

Q2: What makes the topping on this cobbler so crispy?

The secret is the final step before baking: sprinkling the top of the batter with a layer of granulated sugar and then spritzing it with water . The water dissolves the sugar, and as it bakes in the hot oven, it recrystallizes into a thin, delicate, and wonderfully crisp shell, almost like a meringue.

Q3: Do I absolutely have to peel the peaches?

While you can leave the skins on if you are short on time, peeling the peaches is highly recommended for the best, most pleasant texture. Peach skins can sometimes become a bit tough or curly during baking, which can be unappealing in the final, soft dessert.

Q4: My topping is soggy, not crisp. What happened?

If your topping is soggy, it's likely that not enough of the moisture cooked out during baking. Make sure your oven is fully preheated, and don't be afraid to let the top get a deep, golden brown color. Also, ensure you are letting the cobbler cool for at least 30 minutes before covering it, as trapping the steam can make the top soft.

Q5: Can I use canned or frozen peaches instead of fresh?

Yes, you can. If using canned peaches (about two 29-ounce cans), be sure to drain them very well and pat them dry. If using frozen sliced peaches (about 5-6 cups), you should thaw and drain them well before using them to avoid a watery filling. However, for the absolute best flavor and texture, fresh, in-season peaches are highly recommended for this recipe.

The Best Unique & Easy Crisp Peach Cobbler Recipe

The Best Unique & Easy Crisp Peach Cobbler

A classic peach cobbler featuring fresh, sliced peaches tossed with lemon juice and zest. The fruit is covered with a thick, creamy batter made from creamed butter, sugar, self-rising flour, and oats. A unique finishing step involves sprinkling the batter with sugar and spritzing it with water to create a deliciously crisp, glazed top crust when baked. The cobbler is baked until the topping is golden brown and the peach filling is bubbly.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes (includes cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Filling:
6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
Batter:
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
Glaze:
¼ cup white sugar
2 tablespoons cold water

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Instructions

Preheat the oven to 375°F (190°C). Generously butter a 2-quart, 2-inch deep baking dish. Place a baking sheet on the rack below to catch any drips.
Place the peach sections into the prepared baking dish and sprinkle them with the lemon juice and zest.
Make the Batter: In a mixing bowl, stir the room temperature butter and 1 ¼ cups of sugar together for 4 to 5 minutes, until creamed into a sugary paste.
Add the oats and self-rising flour; stir for another 4 to 5 minutes, until the mixture resembles coarse crumbs.
Pour in the milk and stir for 3 to 4 minutes, until the mixture is wet and creamy, like a thick, spreadable batter.
Assemble and Bake: Drop the batter by spoonfuls on top of the peaches and then spread it evenly over the surface.
Sprinkle the ¼ cup of sugar for the glaze over the batter. Spritz the sugar with water until it is all wet and glistening.
Bake on the middle rack for about 45 minutes, until the topping is browned and crispy.
Let the cobbler cool for at least 30 minutes before serving to allow the filling to set.

Notes

This recipe uses self-rising flour, which contains leavening agents and salt, as a shortcut for the batter.
Placing a baking sheet on the rack below the cobbler is a helpful tip to catch any bubbling fruit juices that might spill over.
The final step of sprinkling the batter with sugar and spritzing it with water is key to creating the signature crisp topping.
The cobbler needs to rest for at least 30 minutes after baking for the filling to set properly.

Nutrition

Serving Size: 1/8 of cobbler
Calories: 450-550
Sugar: 55-65 g
Sodium: 300-400 mg
Fat: 18-24 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 3-4 g
Protein: 5-7 g
Cholesterol: 50-70 mg

Find it online: https://cookupjoy.com/crisp-peach-cobbler-recipe/