Top | The Perfect Peach

Hearty Peach Cobbler

(recipe, David Mas Masumoto, Marcy Masumoto, Nikiko Masumoto)


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Introduction

This wholesome cobbler can double for breakfast or dessert in the Masumoto household. Because Mas has a sweet tooth and goes to bed long before I do during the harvest season, I often bake this cobbler before going to bed, then leave it on the kitchen counter to cool. By the time I get up in the morning, he has already eaten a good portion of it! I almost always make it in a 9-by-13-inch baking dish, because I have lots of peaches available. Just increase the recipe by 50 percent for a 9-by-13-inch baking dish. —Marcy

Ingredients

    Filling
    1. 6 to 7 cups peeled and diced soft or gushy peaches
    2. 2 Tbsp. instant tapioca
    3. ¼ to ⅓ cup granulated sugar
    4. 2 tsp. freshly squeezed lemon juice
    5. ¼ tsp. kosher salt
    Topping
    1. ⅔ cup rolled oats, preferably old-fashioned
    2. 2½ Tbsp. granulated sugar
    3. ¾ tsp. kosher salt
    4. Grated zest of ½ lemon
    5. ⅔ cup unbleached all-purpose flour
    6. 2 tsp. baking powder
    7. 3½ Tbsp. cold unsalted butter, cut into cubes
    8. ⅓ cup heavy cream
    9. 2½ Tbsp. buttermilk
    To finish
    1. 1 to 2 tsp. turbinado sugar (optional)

    Steps

    1. Preheat the oven to 400 degrees. Have ready a 9-inch square baking dish.
    2. To make the filling, in a large bowl, combine the peaches, tapioca, granulated sugar, lemon juice, and salt, using the larger amount of sugar if your peaches aren't very sweet. Mix gently with a large spoon to combine the ingredients evenly. Pour the filling into the baking dish and set aside.
    3. To make the topping, in a bowl, combine the oats, granulated sugar, salt, and lemon zest. Sift together the flour and baking powder, add to the oat mixture, and whisk to combine. Scatter the butter over the dry ingredients. Using a pastry blender or your fingers, work in the butter until it is the size of small peas. Add the cream and buttermilk and mix with a fork just until evenly moistened.
    4. Drop ¼ cup clumps of topping on top of the peach filling, distributing them evenly. Sprinkle the clumps with the turbinado sugar.
    5. Bake for 35 to 40 minutes, until the topping is golden and baked all the way through (it should sound hollow when tapped with a spoon) and the peaches are bubbling. Remove from the oven and let cool completely. The filling will set as the cobbler cools. Serve at room temperature.