Name: Peach Cobbler
Ingredients: 2 cups peaches, peeled and sliced; 1 recipe common pie crust; ¼ cup sugar

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

Ingredients

2 cups peaches, peeled and sliced
1 recipe common pie crust
¼ cup sugar

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

Preheat the oven to 350°F (175°C).
Roll out the larger half of the pie crust to a thin sheet.
Transfer the crust to a baking pan by rolling it up on a rolling pin.

Assemble and bake

Place the sliced peaches in the pan, about an inch deep.
Sprinkle sugar over the peaches.
Cover with the top crust and bake for about 30 minutes.

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.

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 and its juices, which soften and sweeten as they bake.
Pie crust: Forms the pastry base and top, becoming crisp and golden in the oven.
Sugar: Sweetens the fruit and helps draw out juices that form the filling.

“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.