This recipe is by the incredibly talented Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, South Jazz Kitchen, and Green Soul. If you’re in Philly you’ve gotta hit up some of Chef Bynum’s spots. He’s a culinary genius and this is THE BEST PEACH COBBLER EVER.
- 5 peaches (about 1½ lb.)
- 2 Tbsp. dark brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground mace
- 2 cups (400 g) granulated sugar, divided
- 1 cup (2 sticks) unsalted butter
- 2 cups (250 g) all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 2 cups whole milk
- 1 Tbsp. vanilla extract
Place a rack in middle of oven; preheat to 375°. Peel skins from 2 peaches. Halve and remove pits from all of the peaches. Slice ¼" thick. Transfer to a large bowl; add brown sugar, cinnamon, mace, and ¼ cup granulated sugar and toss to combine. Let sit while you prepare the topping (at least 20 minutes).
Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–7 minutes. Pour brown butter into a 13x9" baking dish. Whisk flour, baking powder, salt, and remaining 1¾ cups sugar in a medium bowl. Whisk in milk and vanilla, then pour batter into baking dish by the ladleful so butter swirls and mixes into batter. Top with peaches.
Bake cobbler until golden brown and bubbling around the edges, about 1 hour. Let cool slightly before serving.
Recipe adapted from Bon Appetit magazine.
This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.