Claire Saffitz Makes Peach Cobbler | What's For Dessert

[@Rifat1989Iqbal]

As a new baker I love how she explains everything and tells us why, she is doing something rather than just saying it’s important. She’s truly knowledgable and it’s great she’s sharing her knowledge

[@sergioreal7810]

Same here! It really helps me understand the technical techniques needed to be a great cook!!

[@MathijsHeideveld86]

I made a catering business out of making apple and peach cobblers in dutch ovens over campfires at renaissance fairs etc. I had to stop due to health issues, but seeing this title brings back so many memories of late night cobblers at campfires with so many lovely folks.

[@Rawrmuffin0]

I really appreciate how Claire is so conscious of home cooks and what is necessary and what is for added flair. The constant mention of “no need to clean the whisk or bowl” “frozen is also fine” etc and even her comment “that was really important to me” really touches me. She cares a lot about making dessert and food accessible :)

[@kaymaya8338]

I know we’re transitioning to What’s for Dessert content, but I’d love a video on the Honey Rye Cake from Dessert Person! It’s so autumnal!

[@unit--ns8jh]

I actually made it this monday :) Gotta use up all this leftover rye flour from thrice baked rye cookies somehow ;)

[@Narut0luva12]

You don’t have to look at my other channel but if you’d like to it’s called learning2bake I made it it was very nice.

[@spearchucker37]

The Salad Fingers/Claire crossover event was something I could have never seen coming

[@DanielBasham]

Now we need an Old Greg and Claire crossover

[@DismemberTheAlamo]

Im so glad Vinny brought that up, I was watching / listening to the video and when Claire said "salad fingers" I immediately looked over and was like OH NO!!

[@emilymcglynn]

When the internet was still pure and creepy

[@SauronsAccntnt]

@@emilymcglynn Somehow both innocent and horrendously creepy simultaneously

[@gabcatface]

I’m glad Claire didn’t use a rusty spoon to mix the dough 😂😂😂

[@julieblair7472]

I worked for a jam maker and thought he was crazy when he told me to add rosemary to peaches, but a sprig in the pot really brought back that spark of a fresh peach that you lose when they cook, it's a magical combo. Sage in apples did the same thing.

[@lauramccoy8507]

Nice tip 👌

[@angelica5709]

At what point during the cooking would u add the rosemary? :)

[@julieblair7472]

@@angelica5709 as soon as the peaches start softening, and then we pulled it back out when it was done. We used fresh rosemary. It takes a light touch just to accent the peach flavor, you don't want to overdo it or it will get a chutney vibe.

[@t.martin3179]

Thank you for this tip.

[@lillithanne9704]

Rosemary is lovely blended into butter cookies/shortbread too.

[@joziannebrennan8154]

As someone who is allergic to raw peaches and not cooked peaches (stone fruit allergies are weird), I am happy you finally found a reason to cook a peach. :)

[@ems0up]

"Hello Claire..." felt very Silence of the Lambs to me too hahaha Can't wait to get this book and try this recipe! love having the videos to follow along with!!

[@JoseSanchez-fe8hf]

I have to say…the Vinny and Claire banter is amazing…it feels so authentic? I love this channel so much 😩😮‍💨👨🏽‍🍳

[@rasalghul9331]

As a long time fan of Claire, I prefer less Vinny and just Claire

[@MJ_X2]

I feel this way about mango and mango desserts Nothing you can do to a perfectly ripe mango could ever improve it or be better than just eating it. Peach cobbler is definitely better than just eating a peach for me though

[@blushandsky]

Mine would be strawberry. Superior fruit in my personal ranking 😃

[@jocelin9647]

I agree buuuut mango sticky rice is elite 😊

[@jenniferpercival5449]

OMG this was INSANELY good. Totally worth the time to make this. I can't believe that I am just discovering Claire Saffitz...but now I'm on the train and I don't want to get off!!! This is the best biscuit topping I have ever made on a cobbler. I can't wait to get the book!

[@TheReal_ist]

9:00 "Salad fingers" Yessss vinny knew!!! 😆😆

[@marooon9814]

Thank you for being calm, kind, and comforting. I’ve been having hard times and I’ve always been an insomniac, your videos are a soothing presence of a kind person here with me while I sleep 💗 I appreciate you

[@SUPERSTUDIO17]

I LOVE VINNY EVEN MORE for referencing SALAD FINGERS omfg

[@lucyadams6813]

Putting cold cream on a hot dessert is a big thing in England! Not seen it much in American recipes so happy to see it instead of ice cream 🥰

[@LexiJG]

Vinny referencing Salad Fingers just made my day

[@fizzzizzz]

Thank you for keeping the main portion of the episode on a background of silence! Such a peaceful and lovely backdrop for a stunner recipe and baker!! 🙌🏼

[@hxctalent]

WOW that was a core memory unlocked: Salad Fingers LOL. Beautiful recipe, i'll be using it this weekend in hot hawaii weather, fun times

[@hailofsenbon4467]

I've always loved that you explain why you're doing this step or why you're adding this or why you're NOT adding this particular ingredient. I've learned a lot from your videos. Thank you for sharing your fount of knowledge with us 💖

[@423gtrman]

The first time I saw you on bon appetit I thought Wow this girl knows how to cook .... This video is the most intense peach cobbler I have ever seen. Keep up the good work.

[@kfuemmeler9205]

I made this exactly as written/explain with one addition. Because I am from the south, I added one stick of butter to the baking pan and put in the oven to melt. Then put in the peaches. It was delicious. The butter did not alter Claire’s excellent recipe.

[@kalinkonrad1853]

I love any recipes that she makes but especially ones you don’t need a stand mixer for because there is just some level of relaxation you get when you work with flour and dough by hand!

[@HolyCrapitsaDragon]

Literally JUST searched my Dessert Person book for a peach cobbler recipe yesterday because I have a ton of fresh peaches and was sad to see there wasn’t one. What perfect timing! Can’t wait to make this in the next couple of days.

[@gbc6480]

Claire's excitement of her new book just burst out of my tiny screen...definitely ordering it!

[@philiplitvak8099]

I gotta say that I loved the comparison between biscuits and shortcake, like where the recipes diverge. I feel that ideas like that really help make baking intuitive because it puts things on a big spectrum, so you can imagine what would happen when you change different parts of recipes. I'm excited to see more comparisons like this in future videos!

[@SamGiles]

Comfort food at its best. Both texturally and flavour wise, everything about this cobbler looks absolutely divine. Thank you for sharing, Claire!

[@user-dq1ef2xw6k]

I love hearing why you came up with certain instructions in each recipe, and even why each recipe has made the book! Can’t wait to buy it 😊

[@shellystack7142]

I can't wait to try this. I love that you solved the soggy, uncooked biscuit topping layer! Thank you!

[@cyenna01]

Omg the change in editing to match the new book! Excited for the What’s for Dessert era!

[@thievingfirestarter]

Thank god Vinny brought up that Salad Fingers animation, that’s literally all I was thinking when Claire said that

[@trevors6991]

I don’t think I’ve seen anything as appetizing as this. The shot of you pouring the heavy cream on top is perfection, I have to make this immediately!!

[@zekereed5990]

I just found this channel last night....cannot stop watching. I am making this, my uncle used to make peach cobbler in a dutch oven. It was amazing, and this looks amazing. I am so excited thanks for doing what you do

[@OLB_2024]

im binge watching all the videos you have-- the only thing that makes me happy right now. Didnt know i needed to watch cooking videos until now

[@deejaydubla]

I just want to say: having seen the new book twice now, I really appreciate the old school font used throughout. It feels very elegant & very classic cookbook.

[@BrilliantWhenYouGlow]

You share my philosophy on peaches - eating them plain is always best!

[@vigilantcosmicpenguin8721]

I'm kind of of the same mind, but I think that when you add cream to them, it's just, well, peaches and cream.

[@jazzybear.]

I feel so at peace just watching and listening to Claire. I forgot my passion for baking for a bit but her recipes make me want to try my hand at so many things. I love it here.

[@fosterthechild3435]

So excited for this new book and to try all the recipes out! Really hoping to see you do a book full of Christmas recipes, or even a book that encompasses multiple holiday ideas! Keep up the great work, Claire.

[@brentholcomb7842]

Can't wait to try this recipe! Looks amazing. I've always used my grandma's recipe, which has homemade pie dough on the bottom and lattice pie crust on top with the sprinkle of sugar. Brings back my childhood. She also made strawberry cobbler which was my favorite of all!

[@maddyh6372]

I LOVE everything you do- it is truly so comforting to watch you in your element. I’ve always loved baking and I usually follow recipes, so to say the least I’m so excited for your book, I just preordered it on Amazon!!! We love you and all your hard work Claire. 🫶🏼🫶🏼🥰

[@MJ-en5hi]

Looks delicious as always! I usually skip freezing my flour because I'm lazy (and, as you know, freezer space is hard to come by). When I made rough puff from Dessert Person the other day I actually did it, and I will never go back! It made more of a difference than I was expecting and it was by far my best pastry dough yet! Love everything from Dessert Person and I can't wait to watch/bake my way through What's for Dessert!

[@ddpxt9]

Amazing recipe! So easy to follow and the results were amazing!!! Fluffy biscuits crispy top with no soggy bits and delicious not overly sweet spiced peach filling

[@nolansykinsley3734]

I love that every recipe is your favorite. I feel that way about my accomplishments as well. They are your favorite in their own way, and deserve to be so!

[@king_salamander3938]

claireeeee!!! i didnt realise you had your own channel. i really enjoyed watching bon appetit and i was so sad when you left, but respected your desicion and now im extra glad to know you have your own channel. luv ya!!

[@NhiNguyen-ov1rx]

Just made this recipe, and it was AMAZING!! Truly the best peach cobbler recipe, and it'll be my go to from now on

[@manderly109]

Omg !!!! Claire. I just made eclairs using your recipe and they turned out so well. Thank you!!!! You’re amazing

[@nicoles9373]

I only discovered your content a few months ago, binge-watched a lot before deciding I need a hobby that doesn’t stress me out. Thanks for inspiring me to take up baking! Can’t wait to work through both books :)

[@jonathan7p]

I love the bird divebomb outside at 19:47 catching the camera's attention a little. I had to rewind and see what was up.

[@TheBereangirl]

Is that what that was? I'll have to go back.😂

[@MrsBrit1]

I think it was a squirrel

[@jonathan7p]

@@MrsBrit1 Ah you very well could be right.

[@vigilantcosmicpenguin8721]

Yeah, that kind of distracted me from what Claire was saying.

[@hauntedmasc]

i didn't know i needed claire reacting to salad fingers but omggg

[@ElizabethGonzalez-tj8gl]

oh my god peach is my favorite fruit, so along with Vinny’s dad, this might be my favorite too

[@jcthompson7666]

Yup, I pre-ordered. But what I wanted to comment on is this recipe brought me back to your other great cobbler with cherries & biscuit dough from your Bon Appetit days. Your detailed tips here are so helpful.

[@kenkavanagh2018]

I LOVE the cream biscuit dough! I have used it many different recipes....Love your stuff Claire!

[@YounisKamali]

CLAIREEE watching you cook always excities me to cook and make deserts for my family, and i always talk for hours about you to my family because you inspire me alot.

[@Trblsum96]

Omg 😱.. you weirdo.. quit stalking her!!

[@brendahall1119]

I got peaches from the peach truck this summer too! I made several peach cobblers all with that gross gooey dough. I’ve looked everywhere for a recipe like this and I’m so glad you created this and can’t wait to try it with the peaches I froze!! You’re the best!!!

[@Rodviet]

Claire! I can’t wait for the new book! 💕 the first one was so helpful. I love how your new kitchen came out, it’s so spacious! Please show us the fridge space lol

[@lisatarzia5468]

Same recipe with canned peaches?

[@PLASTICPOPCORN4]

i made this with blueberries and it came out soooo good. Biscuits were super fluffy. Made it with frozen mango and peaches and i think i may have added to much cream. Still good but definitely more dense.

[@Wookie_Tan]

That filling to crust ratio is ideal, I love it

[@floraluxla]

Your channel has quickly become my favorite. I watch you with breakfast, listen to you while I'm working, and wind down with you at night. And I don't even bake! LMAO! Your ability to articulate your ideas into a teachable "why" is my favorite part. Thanks for the awesome content, Claire! From LA with love to you and yours.

[@averymclaren]

I made this yesterday and it was a resounding success among family! Thanks so much for a recipe that comes together in a snap and is high quality. 👍🏽 Peachy keen!

[@broccolirahb]

Claire, you are wonderful. Thank you for these videos, recipes, cookbooks, all of it. Also, agree w Cal: Salad Fingers is creepy.

[@jpcoleman1976]

I made this for my family on Sunday came out perfect and the best part of your desserts is they are never overly sweet

[@xoxobrialee]

I loved learning the spices you can pair with peaches! I’m a new baker and I always thought that spices like Nutmeg, Ginger, Cinnamon, etc we’re only for Apple Pie! Thank me for sharing this recipe Claire! Bravo as always!

[@yolkyolk3148]

claire living her best creative life, i just love it 💗

[@jazpeitia06]

Hi Claire. I am so excited for the new book! My Dessert Person copy is looking for some company. A little piece of advice here (probably for the 3rd book of new upcoming videos) I would love to see in your recipes the use of standard measurements since in other countries variations may happened. Not just about using grams or ounces over cups but stop using measurements like "sticks" since for example in Mexico the weight of a standard butter or cream cheese stick weights almost 25 grams less than the ones distributed in the USA. Also some ingredients even though the internet are hard to find or too expensive, like Demerara sugar; so substitutes will help a lot. A more global mind set that considers some of us folks outside the USA will be much appreciated! Thanks anyways. Love and admire your work!

[@randomname24680]

On the same topic, I'd love some discussion about alternatives : what to use to replace buttermilk for example, that's not available in every country. Could be a video on its own!

[@lynnstlaurent6789]

Great suggestions! I don’t know what a pint is off the top of my head.

[@ReginaldTAP3]

@@randomname24680 Hi, I just wanted to say that adding lemon juice to whole milk and letting it sit for a bit is a great way to “create” buttermilk if you can’t get any :)

[@jazpeitia06]

@@randomname24680 adding to ReginaldTAB3 comment, the rule of thumb for "house made" buttermilk is 1 cup or 240 ml of whole milk with 1 TBSP or 15-20 ml of lemon juice. For another popular... Sour cream that is not available in my country (we only use acid cream, that is different from the sour) I use Greek yogurt and have the nearest results. Have a good baking!

[@Kogobean]

oh this is good idea! here in Canada we don't actually have heavy cream, the closest thing we have is whipping cream which works but it has different qualities so when i made Claire's brown butter chocolate chip cookies i used half and half like the recipe said i could use since i wasn't sure if i was able to use whipping cream. they came out delicious luckily, shared some with my neighbours and they loved it!

[@classicalbean]

Claire, I made this tonight and it is a 5 star recipe. I have had problem of the biscuits not baking through before. Your method works great! ❤

[@audiomxr]

Peach Truck peaches are superb! Other than eating them, this recipe seems very worthy of their excellence.

[@johannebeerbaum1546]

I love your videos….all deserts come out as expected……HOORAY….Not guaranteed by following all books of others to a tee….🤣💕

[@Luke22022]

I just got the book today! I can't wait to try this recipe. Thank you.

[@brianross9753]

I love this recipe! It’s not too sweet or gloopy. It really lets the peaches shine. Many recipes called for a whole cup of sugar in the biscuits and another in the peaches, but Claire got the balance right. And it’s delicious. I made a few changes. I added 1/3 teaspoon baking soda in addition to the baking powder, and I correspondingly swapped half of the cream for buttermilk. To me the tang from buttermilk and the seasoning from baking soda is essential in biscuits. I also used lime juice/zest instead of lemon. And I added 2 tbsp of bourbon to the peaches after cooking before baking. I also brushed the biscuits with buttermilk because I had more leftover than cream. Otherwise I followed the recipe.

[@terbhang]

YUMMERS! This turned out great, and I was so happy to produce a crusty top that wasn't gluey as it intersected the fruit. We had only 2.5 pounds of ripe fresh peaches, so I hopped to Trader Joes and scored a pound of frozen, then sliced two Honeycrisp apples --- and with all that pre-cooking, I never felt like I hit "apple!" in the tasting. Also, the cobbler lasted covered well, for three days in the fridge. So grateful for this supremely tasty recipe, Clare!

[@rstepp]

Well done Claire….My son and I made your wonderful recipe this evening..Oh my, looking forward to your new book…totally support you after BA.

[@shermansherbert2570]

The cover photo for the book is amazing. 11/10 will buy because of the cover photo.

[@urwhatueat2170]

I love that uncooked transition between the biscuit and fruit. It is a whole extra experience of moist peachiness. Will try heavy cream next time. Hummmm another cook book? This one might justify a bookshelf expansion.

[@hollieallbaugh5753]

I already pre-ordered my book to my favorite local bookstore and I could not be more excited to get my hands on it!

[@dachandewuffsteiger]

Looks like a great biscuit style cobbler. I never had those though our family style was always more of a batter. We'd put that in the bottom, then add the peaches on top and then as it baked they'd swap spots into a sort of crispy, bouncy, moist sections of dough and fruit layer below that was all thick and silky.

[@heatherchase8935]

I’ve never heard of it being done that way before. That sounds incredible 🤤

[@dachandewuffsteiger]

@@heatherchase8935 it makes for a very peach forward baked dough/dumpling texture

[@MrsBrit1]

Wow, I don't know what the heck that is, maybe more like an upside down cake? Not technically a cobbler at all, but sounds good!

[@revjospa]

This is how I make cobbler as well. It is the classic recipe from Southern Living

[@dachandewuffsteiger]

@@revjospa that'd make sense this recipe came west from Texarkana. Well like that area anyway you went north and turned at the third blue pickup.

[@lvs6775]

Peaches are in season. Just made this and it is sooo good! Will def be making it again.

[@pegs9951]

Thursday is my new Sunday, I always plan ahead so I have time to relax and watch your new video without distractions. Honestly I was going to make peach tarte tatin but now I have to try this cobbler!

[@stephanieshanonn366]

Congratulations on your book Claire ! Love all your recipes but especially these detailed instructional videos much love xoxo

[@dankjm]

Tried the recipe today, and it was absolutely amazing!

[@WhiteSpatula]

Perfect timing, Claire. ‘Tis the season for being up to our knees in peaches! Cheers and thanks as always! ..ooh this house is gonna smell so good tomorrow..

[@susantaylor5068]

Claire I luv your enthusiasm when you taste your desserts - you truly are the 👸 of all you bake 👏

[@katynotes]

I love baking and haven't done any for a very long time! This has inspired me to have a go again.

[@AlisonJTait]

Salad fingers taking me back!

[@donnakirdahy6126]

I always want to make whatever you’ve done. And this peach recipe is exactly what I’ve been thinking of. Thanks Claire!

[@MultiGemgirl]

Follow all the series when she was on bon Appetit. I was happy to find this channel

[@sadden05]

I have always loved the idea of baking but never liked baking bc I never could wrap my head around general concepts. Dessert Person changed everything for me. Now I’m the baker in our friend group which is wild. I preordered your new book months ago. I cannot wait to make all the things.

[@drakeface]

The new book comes out just before my birthday and I'm considering it a gift from Claire to me personally. Can't wait!

[@serenity8910]

I've never had peach cobbler, it looks so good!

[@embilbieblimblehead6827]

that looks sooooooo good My family uses a little fine shredded coconut in the biscuit layer too

[@fardokht1586]

I have baked several recipes from the dessert person book for events and everyone has been loving them. So I am very excited about the new book🤩🤩

[@thejennthomp]

not me tearing up as she talks about how proud she is of the book

[@dianamiles-hannah1286]

Peach truck 🍑 are the best! Freestone and absolutely delicious! Ordered 2 boxes twice for the last two years and one order so far this year. Made ice cream, salsa, canned some and froze some. Thank you for this recipe! Can't wait to try it😎

[@lynnstlaurent6789]

If you are not vegetarian try a pizza with a blue cheese salad dressing for the sauce. Then top with prosciutto and peaches. I use goat cheese style mozzarella but I am sure anything you like will work. It’s so good!

[@josieblue]

ooh peach salsa sounds bomb

[@adriannajohnson1325]

Sooo good! I’ve made many peach cobblers before and this definitely is a hit!!!! I thought I messed up the biscuits but it was soo forgiving like she said ❤ ate the whole tray with my husband last night delishhhh

[@commandermagpie]

So grateful to Vinny for remembering the real meaning of Salad Fingers.

[@betsymeyers1976]

This looks wonderful and I'm with you. Not too sweet and no soggy bisquit. Can't wait to try it!

[@sirensong2302]

yay!! Pre-ordered! So excited! 🥳🥳🥳

[@joyyycey]

This looks absolutely delicious!

[@brycepeacock2464]

I never made cobbler before but made this recipe for my boyfriend's birthday and just wanted to say that this was delightful.

[@christinalucas5540]

Delicious! I followed along with you, thanks so much for the precise instructions. It’s a year later and i love your book, cover to cover!

[@samanthaprue5371]

OMG Salad Fingers actually making an appearance absolutely made my day. A slap in the face with nostalgia wow.

[@davidmenninger5265]

I want Claire to talk more about her induction cooktop! Does she love it? It looks great!!