Renee Erickson's peach cobbler with hot sugar crust from Food52 by Renee Erickson

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Notes about this recipe

  • anya_sf on August 18, 2018

    Half the recipe definitely served 4 generously. My instinct was to reduce the sugar (so much!), but it seemed crucial to this recipe, so I used the stated amount. Spreading the topping was a bit tricky, but spooning multiple smaller blobs of dough helped. I couldn't quite get it even, but it did not seem to matter in the end. It baked in 75 minutes. After 30 minutes of cooling, the cobbler was still very warm and liquid - I'd wait 45 minutes at least before serving. You really don't notice the peach skins at all. We enjoyed the cobbler very much. It's sweet, but good by itself - no cream (or ice cream) needed.

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