Brandied Peach Cobbler

By Naperville Magazine
July 2024 View more Recipe

By Kelli Ra Anderson

Is it really even summer until you’ve had peach cobbler? This fruit-forward recipe featuring spoon-size chunks instead of irregular slices allows this season’s fresh peaches to shine. A secret to easier preparation? Halving the peeled peach along its middle girth instead of cutting from top to bottom (bonus: pits release more easily with just a slight wiggle). After separating the halves, dice the fruit into 1-inch chunks for more even baking and easier eating.

Adding a warm hint of cinnamon and a splash of brandy, the tangy filling beneath a buttery-sweet crisp crust and a pillowy center will have friends and family reaching for seconds. The only thing missing? A scoop of vanilla ice cream.

INGREDIENTS

5 cups fresh peaches—peeled, pitted, and diced (or 2 drained 32-ounce canned peaches, without syrup)
1½ cups sugar
1 cup and 3 tablespoons all-purpose flour
1 tablespoon juice and zest of 1 lemon
6 tablespoons of butter
½ teaspoon vanilla extract
½ teaspoon cinnamon
¾ teaspoon salt
3 tablespoons brandy
1 teaspoon baking powder
2 eggs, beaten
2 tablespoons decorative sugar (optional)

DIRECTIONS

1. Preheat the oven to 375 degrees.

2. Bring water to a boil in a pot. Cut a shallow X in the bottom of each peach. Lower the fruit into boiling water for 1 to 2 minutes before submerging them in the ice bath (a bowl of water, half filled with ice).

3. Slip off the skins, halve the peaches, remove the pits, and slice flesh into 1-inch chunks. (If fruit is too firm, skin may require a peeler.) Mix peaches and ½ cup sugar in a bowl. Set aside for 30 minutes.

4. In a separate bowl for the topping, mix 1 cup flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Cut in 4 tablespoons of butter until crumbly. Add in the egg and stir until smooth (it will be very thick).

5. Strain off any juice from the peaches and reduce by half in a pan over medium heat. Return syrup to the peaches and stir in lemon juice, zest, 3 tablespoons of flour, vanilla, cinnamon, ¼ teaspoon salt, and brandy.

6. Pour the peach mixture into a 9-by-9-inch or 13-by-9-inch baking dish. Dot with 2 tablespoons of butter.

7. Spoon the batter over the peaches, spreading out as best as you can (it may not cover every inch). Sprinkle with decorative sugar, if desired.

8. Set the baking dish on a foil-lined baking sheet and bake for 50 minutes or until the top is golden brown and a toothpick inserted into the crust comes out clean.

9. Remove to cool and serve with vanilla ice cream or whipped cream.

PRO TIP: To select the best fresh peaches, look for vibrant color and flesh that gives a little with a gentle squeeze near the shoulder. Peaches do not ripen after picking so avoid hard, unripe fruit.

Photos: Kellira Media