Peach Cobbler 2 Ways | Shortcut vs. Showstopper | Melissa Clark | NYT Cooking

[@beckyowens2586]

My favorite cobbler is the EASIEST cobbler ever. Even easier than than Melissa's easy one. It's a 1-1-1 recipe. 1 stick of butter (melted in your pan at 350* while the oven is preheating.) 1cp self rising flour, 1cp sugar, 1tsp cinnamon, 1cp milk and 1 large can of peaches in syrup. Combine dry, add wet, pour into pan with melted butter, drop peaches in with the juice, pushing them into the corners and add cinnamon sugar on top. Bake until deep golden brown. It's more like a bread pudding with peaches in it I guess, but it's what Mom always made. Great with vanilla bean ice cream and easily multiplied or substituted. Don't like peaches? Add apple or cherry pie filling, just let down the "gel?" with a little bit of water or it does come out a touch dry. I had to make the desserts one day for the Carpenters for Christ, an organization who came for a week in June to build our church's new sanctuary. For free! I quadrupled each recipe into those big BIG tin pans. There were like 130 guys and it was enough everyone had at least a scoop of something.

[@MaureenDrees]

I enjoy watching Melissa’s videos so much; she shares all sorts of useful tips and makes the recipes feel doable. The easy buttermilk peach cobbler looks particularly delicious to me. I wonder if vinegar or lemon juice could be added to plain milk to sour it, in a pinch, if you didn’t have buttermilk.

[@shaplasadiaskitchen]

This dish looks incredible! Your attention to detail and creativity is truly inspiring. Keep up the amazing work!

[@testdriveguy]

Melissa Clark rocks! I love peach cobbler, which I normally make as a combination of these two recipes, i.e., in a baking pan with fruit on the bottom and biscuits on top, rather than a batter. (But it doesn't get flipped.) My flavorings of choice are (very light) ginger and a couple of drops of rosewater, which turns any stone fruit magically delicious. (I use it in both the dough and toss it with the fruit!) I'm going to try the showstopper like this, though!!!

[@elizabethbriana]

It’s peach season!!!!!!

[@PawsitivelyQuestionable]

Melissa Clark is such a Goddess

[@bluedrummajor2876]

Would cardamon have worked with the peaches???

[@IsinMoon]

Sounds delish to me!

[@jasonkaminski6230]

Cast iron skillet works great for the 1st recipe and Strawberries work great too!

[@dmitrymelnyk2959]

I’ve just cooked this peach cobbler. Thx for the receipt - first one.

[@charlottecalloway7538]

I love peach cobbler. I need the easy recipe. I've never made it before. 😋💜🍑

[@andrejoberstar804]

I am just baking this one... it smells so good here.

[@rwalden00]

As a southerner/Appalachian, if I ever said I was bringing a peach cobbler to family dinner and showed up with that "showstopper," I'd never hear the end of it.

[@ryannordheimer]

lol

[@user-fo9rd4gm7v]

In a good way or a bad way?

[@SandungaLuna]

Yes as another southerner I know my fellow people would not accept a Tarte tatin as a peach cobbler even though it’s a show stopper 😅

[@starlonferns]

This may sound stupid, but when she took out the grill rack from the oven to take out the dish, I realized that I've just been baking wrong all this time. I've always put my hands with the mittens right into the oven (which exposes your hand to more heat).

[@giraffe7604]

Most oven racks are lift and remove whereas theirs are on rollers like a dishwasher rack

[@YogiGospel]

Trying now with my frozen berries!

[@Kommissary]

Great recipes!

[@callioscope]

Both of these look phenomenal! My husband and I remember what we call “lunch lady cobbler,” made with a batter, but with a liquid component (you cut into it and there are peach juices), and the batter is less cakey. Does this ring a bell with anyone else?

[@pampledger6099]

Interesting. like peach cake and peach tartan. Betty has uneven spoons of wet dough dropped into way more peach stuff than bread stuff Bread bits in betty's uneven surface is part of the charm. I love the old Betty C's cookbook because you learn base recipes and then variations... Always add good vanilla bean ice cream.... I like fruit desserts that are more fruit than other.. I

[@kendi1417]

That caramel inspired me.

[@cristrivera]

Great video and recipes🤤💯💯

[@callioscope]

Don’t forget a schlumpf. Blueberry is yummy.

[@Andrew-kf4qp]

Many apple pie recipes use apple cider vinegar instead of lemon juice.

[@carolmanning1404]

How large is the metal skillet?

[@Talentedtadpole]

Second is kinda Tarte Tatin

[@43v3rh1d3n]

she literally said that at the beginning of the video

[@rachelstark2391]

Melissa is channeling Sarah Carey...👩‍🦰

[@goeshen4359]

🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑

[@christinenovack6048]

There sure were a 💩 load of ads!

[@CB-ul2np]

Hmmm? Definately a yankees take on Southern food. I've never seen a peach cobbler like these down South.

[@dianeroome972]

Should always blanch to remove peach skins...

[@AM-xy6xk]

Showstopper looks horribly burnt, sorry Melissa, it doesn't look delicious or "showstopping".

[@saltycrunch]

I sadly agree. There was really nothing visually beautiful or appetizing about the alleged showstopper.

[@christinenovack6048]

I wouldn't cook the caramel to that dark of color.

[@Pammellam]

That showstopper is too dark. I would _NOT_ like that.

[@ocelotxp]

Good. More for me.

[@NamrathaYellambalseShivashanka]

brown the butter till the way you did is called "GHEE"

[@Ozzie-in-CT]

It’s ghee if you remove the milk solids. She keeps them in for the extra flavor.

[@williamgibson2314]

She tasted the peach and put the spoon back in her pan. Nasty. I stopped watching. Her accreditation is revoked.

[@Sakja]

I don't like shortcut recipes.

[@richardsprince6980]

Your tendency (and of other NYT cooking videos) to be glib/funny gets annoying really fast. I stopped watching after a few minutes. Sorry.