📝 About This Recipe
This authentic Cajun-style cobbler is a soul-warming staple of the Bayou, known for its unique 'custard-bottom' crust that rises through the fruit as it bakes. Unlike biscuit-topped versions, this recipe uses a rich, buttery batter and a hint of warm spices like nutmeg and cinnamon to complement sun-ripened peaches. It’s a rustic, effortlessly elegant dessert that captures the hospitality and sweet, slow-burning charm of Southern Louisiana.
🥗 Ingredients
The Fruit Base
- 5-6 cups Fresh Peaches (peeled, pitted, and sliced into 1/2-inch wedges)
- 1/2 cup Granulated Sugar (adjust based on sweetness of fruit)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
The Batter
- 1/2 cup Salted Butter (one full stick)
- 1 cup All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 1 cup Whole Milk (room temperature)
- 1 teaspoon Vanilla Extract (pure Bourbon vanilla preferred)
The Topping
- 1 tablespoon Turbinado Sugar (for a crunchy finish)
- 1/4 teaspoon Ground Cinnamon (to sprinkle on top)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Place the stick of salted butter into a 9x13 inch ceramic or cast-iron baking dish.
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2
Place the baking dish with the butter into the preheating oven for about 5-7 minutes. Watch closely; you want the butter to melt and just begin to sizzle, but not brown or burn.
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3
While the butter melts, prepare the fruit. In a large saucepan, combine the sliced peaches, 1/2 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and nutmeg.
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4
Bring the peach mixture to a gentle simmer over medium heat. Cook for 3-5 minutes until the peaches release their juices and the sugar dissolves into a light syrup.
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5
In a medium mixing bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt until well combined.
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6
Slowly pour the milk and vanilla extract into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps in the batter are perfectly fine.
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7
Carefully remove the hot baking dish with the melted butter from the oven.
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8
Pour the batter directly over the melted butter. Crucially, DO NOT STIR the batter into the butter. Let the butter pool around the edges.
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9
Gently spoon the warm peaches and their syrup over the top of the batter. Again, DO NOT STIR. The batter will naturally rise up through the fruit as it bakes.
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10
Mix the turbinado sugar and remaining cinnamon together, then sprinkle evenly over the top of the cobbler.
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11
Bake in the center rack of the oven for 40-45 minutes. The top should be golden brown and the batter should be set and slightly springy to the touch.
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12
Remove from the oven and let it rest for at least 10-15 minutes. This resting period allows the juices to thicken into a delicious sauce.
💡 Chef's Tips
Use the ripest peaches you can find; if they are slightly soft, they will produce the best syrup. If using canned peaches in a pinch, drain half the syrup to prevent the cobbler from becoming soggy. Never stir the layers! The magic of a Cajun cobbler is the way the batter 'swims' through the butter and fruit to create a crusty top and custard bottom. For an extra touch of Louisiana, add a tablespoon of dark rum or bourbon to the peach mixture while simmering.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. A drizzle of fresh heavy cream or a dollop of homemade Chantilly cream adds a lovely richness. Pair with a cup of chicory coffee or a cold glass of sweet tea for the ultimate Southern experience. Top with a few toasted pecan halves for an added buttery crunch.