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The classics

Peach Cobbler

You pour it in, and you never stir it

A peach cobbler makes itself if you leave it alone. The butter melts in the dish, the batter goes over it without stirring, the peaches go on top without stirring either, and in forty-five minutes the batter has climbed around the fruit by itself. Grandma Ruth's rule was that stirring is the one thing that stops it. Nine ingredients, six steps, and twenty minutes of standing that everybody skips once.

Serves 8 · prep 15 min · cook 45 min · rest 20 min

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The ingredients

  • 8 peaches
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 lemon
  • 1 tsp vanilla extract

How to make it

  1. Melt the butter straight in the baking dish in the oven, and leave it there.
  2. Toss the sliced peaches with half the sugar, the lemon juice and the cinnamon, and let them sit fifteen minutes.
  3. Whisk the flour, the rest of the sugar, the baking powder, the milk and the vanilla into a loose batter.
  4. Pour the batter over the melted butter without stirring, then spoon the peaches on top without stirring either.
  5. Bake at 350 °F for forty-five minutes: the batter climbs around the fruit on its own.
  6. Let it sit twenty minutes, or the whole thing runs when you serve it.

What makes the difference. You never stir it. The batter has to come up through the fruit by itself, and stirring is the one thing that stops it.

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