August 19th 2024.
Melissa Clark, a writer for The New York Times, explains that cobblers are a beloved dessert with no clear definition. For some, it's baked peaches with pie dough and a flaky crust, for others it's syrupy berries with biscuit-like toppings shaped like cobblestones. There are also those who believe that cobblers consist of a batter strewed with fruit, resulting in a solid and caky texture with jammy pockets throughout. In her YouTube series, "Shortcut vs. Showstopper," Clark sets out to find her own place on this spectrum.
She gravitates towards the batter version of cobbler, which is the easiest to make as it doesn't require cold fat or a gentle touch when working with the dough. To streamline the process even further, she decides to cook everything in one skillet. Clark makes two tweaks to add depth to the flavor without adding extra work. She simmers the peaches with brown sugar and lemon juice for caramel and tangy notes, and also browns the butter for a nutty and toasty character.
For a showstopping version of cobbler, Clark draws inspiration from a French apple tarte Tatin and creates an upside-down peach cobbler with a crunchy sour cream biscuit topping. She notes that both versions of cobbler can be made with fresh, frozen, or out-of-season fruit, but using fresh peaches at their peak will result in the best flavor. And, it's a great way to use up overripe fruit.
To make the easy buttermilk peach cobbler, simply layer ripe, juicy fruit over a batter and bake it for a tender, cakelike texture. The butter is browned before being mixed into the batter for added depth and the buttermilk gives it a lovely tang. This cobbler can be served warm or at room temperature, and it's recommended to enjoy it on the same day it's baked for the best taste.
Cobblers are a beloved dessert for many, with their bubbling fruit and buttery, sugary base. However, there is much debate about what exactly constitutes a cobbler. Some say it's baked peaches with a raw pie dough, others believe it's syrupy berries with fluffy biscuits, and there are those who think it's a batter studded with fruit. For Melissa Clark, finding her place on this spectrum was the first step in creating an easy and delicious cobbler for the final episode of her YouTube series, "Shortcut vs. Showstopper."
After much consideration, Melissa gravitated towards the batter version as it is the easiest to make. Unlike pie or biscuit dough, which require a gentle touch and cold butter, the batter cobbler uses melted butter, making it more forgiving for novice bakers. To streamline the process even further, Melissa decided to cook everything in one skillet, reducing cleanup.
To add depth to the batter cobbler, Melissa simmers the peaches in brown sugar and lemon juice, creating caramel notes and a tangy flavor. But she takes it one step further by browning the butter before adding it to the batter, giving the cobbler a nutty and toasty character.
For a showstopping version, Melissa draws inspiration from her upside-down peach cobbler recipe, which combines the French apple tarte Tatin with a biscuit-topped peach cobbler. This time, she uses fresh peaches instead of apples and tops it with crunchy sour cream biscuits.
While both cobblers can be made year-round with frozen or out-of-season fruit, Melissa recommends using fresh summer peaches for the best flavor. However, any stone fruit can be used, and even overripe fruit can be salvaged in a cobbler. The high heat of the oven will concentrate the juices and create a delicious and fragrant dessert.
To make Melissa's easy buttermilk peach cobbler, simply layer the fruit over the batter and bake until golden and bubbly. Serve it warm or at room temperature, preferably on the same day it's baked. With minimal effort and maximum flavor, this cobbler is sure to become a staple in your dessert repertoire.
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