Claire Saffitz Makes Peach Cobbler | What's For Dessert
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- Опубліковано 26 вер 2024
- Claire Saffitz Makes Peach Cobbler | What's For Dessert
Introducing on the Dessert Person UA-cam channel, the inaugural recipe from Claire’s new book, What’s For Dessert. It’s an easy but carefully crafted recipe that honors one of the pure joys of late summer: ripe peaches. This is the peach cobbler of your dreams, featuring a fluffy and tender biscuit topping (with none of that squidgy, under-baked layer of dough underneath) and a silky bed of lightly sweetened peaches that’s neither gloopy nor watery. We’re so excited to preview more recipes from the new book, which comes out November 8th, and don’t forget you can preorder it here : geni.us/WjcIbfp
Here’s a little more on What’s For Dessert:
Claire Saffitz returns with 100 recipes for all dessert people-whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.
#peaches #peachcobbler #clairesaffitz
Peach Cobbler Ingredients:
4 pounds (1.8kg) fresh firm but ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges, or thawed frozen sliced peaches
3⁄4 cup packed light brown sugar (5.8 oz / 165g)
1 tablespoon cornstarch
1 1⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
All-Purpose Drop Biscuit Dough
(page 336), formed into biscuits and chilled
Heavy cream, for brushing and serving Demerara sugar, for sprinkling
All-Purpose Drop Biscuit Dough
1⁄3 cup sugar (2.3 oz / 66g)
1 teaspoon finely grated orange or lemon zest
3 cups all-purpose flour (13.8 oz / 390g), plus more for the surface
4 teaspoons baking powder
11⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt
1 1⁄2 sticks unsalted butter (6 oz / 170g), frozen
1 1⁄2 cups heavy cream (12.7 oz / 360g), plus 1⁄2 cup (4.2 oz / 120g) if making drop biscuits, chilled
Video Breakdown
0:00 Start
0:01 How To Make Peach Cobbler
Thanks for watching!
What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
geni.us/WjcIbfp
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Claire Merchandise: www.dessertper...
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
As a new baker I love how she explains everything and tells us why, she is doing something rather than just saying it’s important. She’s truly knowledgable and it’s great she’s sharing her knowledge
Same here! It really helps me understand the technical techniques needed to be a great cook!!
The Salad Fingers/Claire crossover event was something I could have never seen coming
Now we need an Old Greg and Claire crossover
Im so glad Vinny brought that up, I was watching / listening to the video and when Claire said "salad fingers" I immediately looked over and was like
OH NO!!
When the internet was still pure and creepy
@@emilymcglynn Somehow both innocent and horrendously creepy simultaneously
I’m glad Claire didn’t use a rusty spoon to mix the dough 😂😂😂
I know we’re transitioning to What’s for Dessert content, but I’d love a video on the Honey Rye Cake from Dessert Person! It’s so autumnal!
I actually made it this monday :) Gotta use up all this leftover rye flour from thrice baked rye cookies somehow ;)
You don’t have to look at my other channel but if you’d like to it’s called learning2bake I made it it was very nice.
I made a catering business out of making apple and peach cobblers in dutch ovens over campfires at renaissance fairs etc. I had to stop due to health issues, but seeing this title brings back so many memories of late night cobblers at campfires with so many lovely folks.
I worked for a jam maker and thought he was crazy when he told me to add rosemary to peaches, but a sprig in the pot really brought back that spark of a fresh peach that you lose when they cook, it's a magical combo. Sage in apples did the same thing.
Nice tip 👌
At what point during the cooking would u add the rosemary? :)
@@angelica5709 as soon as the peaches start softening, and then we pulled it back out when it was done. We used fresh rosemary. It takes a light touch just to accent the peach flavor, you don't want to overdo it or it will get a chutney vibe.
Thank you for this tip.
Rosemary is lovely blended into butter cookies/shortbread too.
I really appreciate how Claire is so conscious of home cooks and what is necessary and what is for added flair. The constant mention of “no need to clean the whisk or bowl” “frozen is also fine” etc and even her comment “that was really important to me” really touches me. She cares a lot about making dessert and food accessible :)
I feel this way about mango and mango desserts Nothing you can do to a perfectly ripe mango could ever improve it or be better than just eating it. Peach cobbler is definitely better than just eating a peach for me though
Mine would be strawberry. Superior fruit in my personal ranking 😃
I agree buuuut mango sticky rice is elite 😊
As someone who is allergic to raw peaches and not cooked peaches (stone fruit allergies are weird), I am happy you finally found a reason to cook a peach. :)
I have to say…the Vinny and Claire banter is amazing…it feels so authentic? I love this channel so much 😩😮💨👨🏽🍳
As a long time fan of Claire, I prefer less Vinny and just Claire
"Hello Claire..." felt very Silence of the Lambs to me too hahaha
Can't wait to get this book and try this recipe! love having the videos to follow along with!!
OMG this was INSANELY good. Totally worth the time to make this. I can't believe that I am just discovering Claire Saffitz...but now I'm on the train and I don't want to get off!!! This is the best biscuit topping I have ever made on a cobbler. I can't wait to get the book!
I love any recipes that she makes but especially ones you don’t need a stand mixer for because there is just some level of relaxation you get when you work with flour and dough by hand!
Putting cold cream on a hot dessert is a big thing in England! Not seen it much in American recipes so happy to see it instead of ice cream 🥰
You share my philosophy on peaches - eating them plain is always best!
I'm kind of of the same mind, but I think that when you add cream to them, it's just, well, peaches and cream.
Thank you for being calm, kind, and comforting. I’ve been having hard times and I’ve always been an insomniac, your videos are a soothing presence of a kind person here with me while I sleep 💗 I appreciate you
Literally JUST searched my Dessert Person book for a peach cobbler recipe yesterday because I have a ton of fresh peaches and was sad to see there wasn’t one. What perfect timing! Can’t wait to make this in the next couple of days.
Vinny referencing Salad Fingers just made my day
I've always loved that you explain why you're doing this step or why you're adding this or why you're NOT adding this particular ingredient. I've learned a lot from your videos. Thank you for sharing your fount of knowledge with us 💖
Thank god Vinny brought up that Salad Fingers animation, that’s literally all I was thinking when Claire said that
Hi Claire. I am so excited for the new book! My Dessert Person copy is looking for some company. A little piece of advice here (probably for the 3rd book of new upcoming videos) I would love to see in your recipes the use of standard measurements since in other countries variations may happened. Not just about using grams or ounces over cups but stop using measurements like "sticks" since for example in Mexico the weight of a standard butter or cream cheese stick weights almost 25 grams less than the ones distributed in the USA. Also some ingredients even though the internet are hard to find or too expensive, like Demerara sugar; so substitutes will help a lot. A more global mind set that considers some of us folks outside the USA will be much appreciated! Thanks anyways. Love and admire your work!
On the same topic, I'd love some discussion about alternatives : what to use to replace buttermilk for example, that's not available in every country.
Could be a video on its own!
Great suggestions! I don’t know what a pint is off the top of my head.
@@randomname24680 Hi, I just wanted to say that adding lemon juice to whole milk and letting it sit for a bit is a great way to “create” buttermilk if you can’t get any :)
@@randomname24680 adding to ReginaldTAB3 comment, the rule of thumb for "house made" buttermilk is 1 cup or 240 ml of whole milk with 1 TBSP or 15-20 ml of lemon juice. For another popular... Sour cream that is not available in my country (we only use acid cream, that is different from the sour) I use Greek yogurt and have the nearest results. Have a good baking!
oh this is good idea! here in Canada we don't actually have heavy cream, the closest thing we have is whipping cream which works but it has different qualities so when i made Claire's brown butter chocolate chip cookies i used half and half like the recipe said i could use since i wasn't sure if i was able to use whipping cream. they came out delicious luckily, shared some with my neighbours and they loved it!
I LOVE VINNY EVEN MORE for referencing SALAD FINGERS omfg
Thank you for keeping the main portion of the episode on a background of silence! Such a peaceful and lovely backdrop for a stunner recipe and baker!! 🙌🏼
9:00 "Salad fingers"
Yessss vinny knew!!! 😆😆
i didn't know i needed claire reacting to salad fingers but omggg
Claire's excitement of her new book just burst out of my tiny screen...definitely ordering it!
I love hearing why you came up with certain instructions in each recipe, and even why each recipe has made the book! Can’t wait to buy it 😊
I gotta say that I loved the comparison between biscuits and shortcake, like where the recipes diverge. I feel that ideas like that really help make baking intuitive because it puts things on a big spectrum, so you can imagine what would happen when you change different parts of recipes. I'm excited to see more comparisons like this in future videos!
i made this with blueberries and it came out soooo good. Biscuits were super fluffy. Made it with frozen mango and peaches and i think i may have added to much cream. Still good but definitely more dense.
Omg the change in editing to match the new book! Excited for the What’s for Dessert era!
I love the bird divebomb outside at 19:47 catching the camera's attention a little. I had to rewind and see what was up.
Is that what that was? I'll have to go back.😂
I think it was a squirrel
@@MrsBrit1 Ah you very well could be right.
Yeah, that kind of distracted me from what Claire was saying.
Have you considered filming recipe development? I think many of us would enjoy watching you go through that creative process, with all the ups and downs etc.
She does a lot of this when she makes her imitation brand sweets like Twix bars, twinkies, etc.
I can't wait to try this. I love that you solved the soggy, uncooked biscuit topping layer! Thank you!
I don’t think I’ve seen anything as appetizing as this. The shot of you pouring the heavy cream on top is perfection, I have to make this immediately!!
Looks delicious as always! I usually skip freezing my flour because I'm lazy (and, as you know, freezer space is hard to come by). When I made rough puff from Dessert Person the other day I actually did it, and I will never go back! It made more of a difference than I was expecting and it was by far my best pastry dough yet! Love everything from Dessert Person and I can't wait to watch/bake my way through What's for Dessert!
I LOVE everything you do- it is truly so comforting to watch you in your element. I’ve always loved baking and I usually follow recipes, so to say the least I’m so excited for your book, I just preordered it on Amazon!!! We love you and all your hard work Claire. 🫶🏼🫶🏼🥰
So grateful to Vinny for remembering the real meaning of Salad Fingers.
Comfort food at its best. Both texturally and flavour wise, everything about this cobbler looks absolutely divine. Thank you for sharing, Claire!
I love this recipe! It’s not too sweet or gloopy. It really lets the peaches shine. Many recipes called for a whole cup of sugar in the biscuits and another in the peaches, but Claire got the balance right. And it’s delicious.
I made a few changes. I added 1/3 teaspoon baking soda in addition to the baking powder, and I correspondingly swapped half of the cream for buttermilk. To me the tang from buttermilk and the seasoning from baking soda is essential in biscuits. I also used lime juice/zest instead of lemon. And I added 2 tbsp of bourbon to the peaches after cooking before baking. I also brushed the biscuits with buttermilk because I had more leftover than cream. Otherwise I followed the recipe.
I just found this channel last night....cannot stop watching. I am making this, my uncle used to make peach cobbler in a dutch oven. It was amazing, and this looks amazing. I am so excited thanks for doing what you do
I feel so at peace just watching and listening to Claire. I forgot my passion for baking for a bit but her recipes make me want to try my hand at so many things. I love it here.
im binge watching all the videos you have-- the only thing that makes me happy right now. Didnt know i needed to watch cooking videos until now
Just made this recipe, and it was AMAZING!! Truly the best peach cobbler recipe, and it'll be my go to from now on
OMG I can't lie. I remember Salad Fingers and that was the first thing that popped into my head.
I only discovered your content a few months ago, binge-watched a lot before deciding I need a hobby that doesn’t stress me out. Thanks for inspiring me to take up baking! Can’t wait to work through both books :)
CLAIREEE watching you cook always excities me to cook and make deserts for my family, and i always talk for hours about you to my family because you inspire me alot.
Omg 😱.. you weirdo.. quit stalking her!!
Vinny mentioning Salad Fingers... I'll be having those nightmares again O_o
I think it's hilarious that Cal said Salad Fingers is creepy and Vinny said it isn't. I have NO idea what it's about and I think that in this case, ignorance is bliss.😉 Sorry about your nightmares, I hope they don't last long.🥺💕
Omg !!!! Claire. I just made eclairs using your recipe and they turned out so well. Thank you!!!! You’re amazing
I’m so glad you used a fork to mix the dough. It’s key to biscuits.
YUMMERS! This turned out great, and I was so happy to produce a crusty top that wasn't gluey as it intersected the fruit. We had only 2.5 pounds of ripe fresh peaches, so I hopped to Trader Joes and scored a pound of frozen, then sliced two Honeycrisp apples --- and with all that pre-cooking, I never felt like I hit "apple!" in the tasting. Also, the cobbler lasted covered well, for three days in the fridge. So grateful for this supremely tasty recipe, Clare!
claireeeee!!! i didnt realise you had your own channel. i really enjoyed watching bon appetit and i was so sad when you left, but respected your desicion and now im extra glad to know you have your own channel. luv ya!!
Claire! I can’t wait for the new book! 💕 the first one was so helpful.
I love how your new kitchen came out, it’s so spacious! Please show us the fridge space lol
Same recipe with canned peaches?
I got peaches from the peach truck this summer too! I made several peach cobblers all with that gross gooey dough. I’ve looked everywhere for a recipe like this and I’m so glad you created this and can’t wait to try it with the peaches I froze!! You’re the best!!!
That filling to crust ratio is ideal, I love it
I'm so glad Vinny brought up Salad Fingers. I was having trouble concentrating on the recipe with the reference going unmentioned.
Amazing recipe! So easy to follow and the results were amazing!!! Fluffy biscuits crispy top with no soggy bits and delicious not overly sweet spiced peach filling
Claire, I made this tonight and it is a 5 star recipe. I have had problem of the biscuits not baking through before. Your method works great! ❤
The cover photo for the book is amazing. 11/10 will buy because of the cover photo.
claire living her best creative life, i just love it 💗
so glad it got the "mmm!"
i love the celebrity endorsement this ep, hi salad fingers im such a big fan 😍
Can't wait for the collab where Claire and Salad Fingers bake a dessert together.
I loved learning the spices you can pair with peaches! I’m a new baker and I always thought that spices like Nutmeg, Ginger, Cinnamon, etc we’re only for Apple Pie! Thank me for sharing this recipe Claire! Bravo as always!
I've never had peach cobbler, it looks so good!
I made this yesterday and it was a resounding success among family! Thanks so much for a recipe that comes together in a snap and is high quality. 👍🏽 Peachy keen!
Claire, you are wonderful. Thank you for these videos, recipes, cookbooks, all of it.
Also, agree w Cal: Salad Fingers is creepy.
OMG Salad Fingers actually making an appearance absolutely made my day. A slap in the face with nostalgia wow.
I love that uncooked transition between the biscuit and fruit. It is a whole extra experience of moist peachiness. Will try heavy cream next time. Hummmm another cook book? This one might justify a bookshelf expansion.
Vinny needs to do a Salad Fingers Reaction Video™ with Claire
Your channel has quickly become my favorite. I watch you with breakfast, listen to you while I'm working, and wind down with you at night. And I don't even bake! LMAO! Your ability to articulate your ideas into a teachable "why" is my favorite part. Thanks for the awesome content, Claire! From LA with love to you and yours.
Yup, I pre-ordered. But what I wanted to comment on is this recipe brought me back to your other great cobbler with cherries & biscuit dough from your Bon Appetit days. Your detailed tips here are so helpful.
I'm just so happy that Claire managed to get out of that kitchen she used to work for.
Your such an amazing inspiration Claire!!
And please never give up cooking. U add such an awesome unique way of doing recipes as well as your fun entertaining personality.
Much love girl!!❤️❤️
Keep it up!
Thanks for bringing up cursed things locked in childhood memories, Vinny.
always here for you.
Lol...oh no! Think good thoughts... happy thoughts!💕
I watch these videos to think about calm, cheerful things, not... THAT!
Looks like a great biscuit style cobbler. I never had those though our family style was always more of a batter. We'd put that in the bottom, then add the peaches on top and then as it baked they'd swap spots into a sort of crispy, bouncy, moist sections of dough and fruit layer below that was all thick and silky.
I’ve never heard of it being done that way before. That sounds incredible 🤤
@@heatherchase8935 it makes for a very peach forward baked dough/dumpling texture
Wow, I don't know what the heck that is, maybe more like an upside down cake? Not technically a cobbler at all, but sounds good!
This is how I make cobbler as well. It is the classic recipe from Southern Living
@@revjospa that'd make sense this recipe came west from Texarkana. Well like that area anyway you went north and turned at the third blue pickup.
The EbaumsWorld young adult in me is fully freaking out with the special appearance of Salad Fingers
I'm a huge fan, and this recipe looks amazing. I'm planning on making it for my family this weekend. When I went to buy the peaches, Whole Foods was basically out of frozen peaches. Coincidence? I think not!!
I love how Claire put out 2 more plates for Vinny and Cal (I guess? 😁). So sweet!
I never made cobbler before but made this recipe for my boyfriend's birthday and just wanted to say that this was delightful.
"I like it when the red water comes out.." That is engraved in my brain!!!
Came for the Cobbler... stayed because of the Salad Fingers reference. Ouch... my internet nostalgia.
Peach truck 🍑 are the best! Freestone and absolutely delicious! Ordered 2 boxes twice for the last two years and one order so far this year. Made ice cream, salsa, canned some and froze some. Thank you for this recipe! Can't wait to try it😎
If you are not vegetarian try a pizza with a blue cheese salad dressing for the sauce. Then top with prosciutto and peaches. I use goat cheese style mozzarella but I am sure anything you like will work. It’s so good!
ooh peach salsa sounds bomb
we NEED that salad fingers reaction vid
I already pre-ordered my book to my favorite local bookstore and I could not be more excited to get my hands on it!
Peach Truck peaches are superb! Other than eating them, this recipe seems very worthy of their excellence.
Claire Reacts to Salad Fingers when?
Such a foreshadowing moment when Claire didn't know who Salad Fingers was
yay!! Pre-ordered! So excited! 🥳🥳🥳
I love this style of cobbler. When we were kids we made a similar recipe with canned peaches and drop biscuits. With 4 kids, we could never keep ice cream in the house so we would pour cold milk over the cobbler. Can’t wait to make this version.
Best cobbler ever!!!! This recipe shouldn’t be for free! The dough is so versatile I just made a blueberry cobbler ❤️
I’m so glad Vinny brought Salad Fingers because I also thought of him as soon as Claire said that phrase
that little pitcher 😩 it’s so cute
I want Claire to talk more about her induction cooktop! Does she love it? It looks great!!
never did i ever expect a Salad Fingers reference to be found here
I 100% needed this episode because I was gonna make peach cobbler today with the 18 lbs of palisade peaches I have. :)
As a brit this seems like the ultimate crumble bloody delicious
Thursday is my new Sunday, I always plan ahead so I have time to relax and watch your new video without distractions. Honestly I was going to make peach tarte tatin but now I have to try this cobbler!
I made this -- my wife and I were very happy with the results. I don't have a pan exactly like Ms. Saffitz's, so I used a caste iron pan on the stove, and then put the same pan in the oven. I had a little pastry dough left over, but the results otherwise looked like the video.
Follow all the series when she was on bon Appetit. I was happy to find this channel
Claire I luv your enthusiasm when you taste your desserts - you truly are the 👸 of all you bake 👏
The new book comes out just before my birthday and I'm considering it a gift from Claire to me personally. Can't wait!
I LOVE the cream biscuit dough! I have used it many different recipes....Love your stuff Claire!
I have baked several recipes from the dessert person book for events and everyone has been loving them. So I am very excited about the new book🤩🤩