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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5 Responses to “beach-house baking: peach streusel pie”

  1. Brian @ A Thought For Food — August 22, 2015 @ 10:56 am

    We don’t have water up here like that. When we do get to experience it on our travels, I find it hypnotizing. That calm, blue water. I expect we’ll have that when we go to Hawaii in December and Mexico in February. It sounds like you and the family had a nice vacation. There’s something so satisfying about having a fresh baked pie to enjoy with the ones you love. 

    I definitely remember the days of middle school and how challenging it could all be. But I’m sure with the support of her parents, she’ll get through it and find a place where she feels comfortable. 

  2. Gail — August 22, 2015 @ 1:16 pm

    That old Pillsbury tagline from long ago is memorable in its truth:  ‘Nothin’ says lovin’ like somethin’ from the oven…’

  3. What Gail said ^^^^ I baked so much this summer for new friends in France – nothing says “thanks for tending our garden when we are in Canada” better than a plum cake, right? I totally understand where you are coming from re: nourishing others/ yourself. Good luck as you (all) enter the middle school phase. No words of wisdom but I know you will all rock this new phase….

  4. Paula — August 23, 2015 @ 4:20 pm

    Your pie looks as wonderful as your beach vacation! The perfect rest and relaxation you needed before contending with your daughter’s first year of middle school. It can be as worrisome as it is exciting and full of new adventures. I hope that she (and you) have a wonderful transition year. My only advice is that if she is the victim of any bullying, that you report it to her teacher (s) and principal right away and insist on a meeting with them to see how they are going to deal with it. Hopefully, she and you won’t have to deal with this throughout the coming semester.

  5. Abby — August 24, 2015 @ 3:00 pm

    Wishing you, your daughter, and your entire family the best of luck this fall! And what a gorgeous pie… xx

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