ad hoc-inspired peach cobbler

Thomas Keller’s Ad Hoc cookbook is now one of my favorites. But, like most of the cookbooks I’ve purchased lately, I tend to read all the recipes but never make a single one. For a recent meal, I decided to give the cobbler recipe in Ad Hoc a try. The recipe is for blueberry cobbler, but since my husband is anything but a blueberry fan, I had to go with peaches.

I used seven large peaches, but ten or eleven would have been better. After mixing the fresh sliced and peeled fruit with sugar, a bit of flour, and lemon zest, I poured the peaches into a 9 x 13 inch pan and topped it with the homemade topping.

a watched pot...

The cobbler smelled delicious as it was baking in the oven. I usually go more for chocolate desserts, but the aromas that filled my kitchen were heavenly and irresistible.
peach cobbler

After baking it for 40 minutes at 350 degrees, the peaches bubbled and the topping was golden brown on top.

peaches and crust

The cake-like topping was wonderful with a subtle sweetness, and the cinnamon sugar topping added a nice flavor to each bite. I didn’t think there was enough juiciness in the fruit, but I can probably remedy this by using more fruit next time around.

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6 Responses to “ad hoc-inspired peach cobbler”

  1. Merry — February 21, 2010 @ 7:25 pm

    Yum! The photos look delicious.

  2. Erica — March 16, 2010 @ 8:45 pm

    This looks divine! Was the topping a pie crust? I would have thought a crumble would have topped this cobbler, but your crust looks so much better. How did it taste?

    • merrygourmet replied: — March 17th, 2010 @ 8:38 am

      Erica – It was really good, actually. The topping is more cake-like. I think it even improved after a day. I’ll make it again, but next time I’ll add more peaches. It needed more fruit.

  3. Wendyibake — August 4, 2010 @ 6:10 pm

    how much sugar?

    • merrygourmet

      merrygourmet replied: — August 4th, 2010 @ 7:15 pm

      Wendy – There is a total of 1 cup of sugar in the whole recipe – 3/4 cup in the topping, 1/4 cup in the filling.

  4. Swissalpine — September 5, 2011 @ 7:39 pm

    Could you please share the recipe for the homemade topping? I am interested in more cake-like cobblers. Thanks!

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