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Dessert

Peach Cobbler

A baked dessert of ripe peaches topped with sugar, butter, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peach and butter work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 860 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Peach Cobbler

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Wash the peaches with a soft cloth and insert 3 or 4 cloves into each peach.

  3. Place the peaches in a pudding dish.

  4. Sprinkle the peaches generously with sugar and add a few lumps of butter.

  5. Cover the peaches with rich pie crust.

Bake and serve

  1. Bake until the peaches are thoroughly done.

  2. Serve hot with rich cream.

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 + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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

What each ingredient does

Peaches
Provide the fruit filling that softens and releases juices as it bakes.
Sugar
Sweetens the fruit and draws out juice, forming a syrup as it cooks.
Butter
Adds richness and fat, carrying flavour through the fruit and crust.
Rich pie crust
Forms a topping that bakes to a crisp, golden layer over the fruit.

The step that matters

Bake until the peaches are thoroughly done. Underbaked fruit stays firm and watery under the crust, while the crust needs enough heat to brown and set. Baking until the peaches are fully soft lets their juices thicken with the sugar and cook through.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter):

  1. Vanillafits better
  2. Figfits about as well
  3. Peachthe original
  4. Coconutfits about as well

Fit is the average pairing score against sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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