Fresh peach cobbler from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 235) by Ina Garten

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Notes about this recipe

  • ChelseaP on May 22, 2021

    Bit of a faff blanching and peeling the peaches but was so delicious I forgave Ina for making me do it!

  • anya_sf on June 24, 2017

    I made 1/2 recipe, using 6 smaller peaches, in a deep 8"x8" pan. I peeled the peaches with a serrated peeler, which I find easier than blanching. There wasn't much topping, but it expanded while baking, so it was enough. I dolloped/spread the topping on with a regular spoon, which seemed easier than the scoop. Because my pan was deep, I didn't place it on a baking sheet because there was no fear of overflowing. I think that also kept it from browning too quickly. I worried that there was a lot of sugar, but the cobbler wasn't too sweet - just right. That may depend on your peaches; mine were fairly acidic. It was delicious both plain and with vanilla ice cream.

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