This is my kind of cobbler- crispy on top. More cake-like, less bread-like.
- 8 large peaches (about 4½ pounds), unpeeled, cut into 1-inch chunks
- Zest and juice of 1 large lemon
- 1-2 T minute tapioca, OPTIONAL
- ½ cup (1 stick) unsalted butter, softened
- 2 cups sugar, DIVIDED
- 1½ cups (about 192 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
- ½ cup hot tap water
- Preheat the oven to 350 degrees F.
- Put the peaches in a 9-by-13-inch baking pan. Pat the peaches into a roughly even layer, then, using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top. Spread tapioca over dish.
- In a stand mixer, cream the butter and 1½ cups of the sugar on medium speed about 1 minute. Add the flour, baking powder, and salt, and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. With the mixer on low speed, slowly add in the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes. (Add a little more milk, if needed, to make it spreadable)
- Plop the batter in large blobs over the top of the peaches. Carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place.
- Sprinkle the remaining ½ cup sugar directly over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping.
- Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry—be sure to check in a few places.)
- Let the cobbler sit for about a half an hour to firm up before serving.
