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Peach Cobbler

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peach Cobbler

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat the oven to 400°F (200°C).

  2. Line a deep dish with a thick layer of rich puff pastry.

  3. Prepare the peaches by peeling and cutting them into halves or quarters.

  4. Add sugar, spices, and flavoring to the peaches and stew them slightly.

  5. Pour the stewed peaches into the lined dish.

  6. Cover the peaches with another layer of thick puff pastry.

  7. Bake until the crust is a rich brown.

  8. Once done, break the top crust into small pieces and stir it into the fruit.

  9. Serve hot or cold, optionally with plain rich cream or cream sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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