Bo Friberg

Cinnamon Peach Cobbler

Preparation info

  • Yield: 2 cobblers, 10 inches in diameter, or

    16

    servings

    • Difficulty

      Easy

Appears in

top 1000The Professional Pastry Chef

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 5 pounds (2 kg 275 g) ripe peaches (about 18

Method

  1. Wash the peaches, remove the pits, and cut each into about 8 wedges, leaving the skin on. Place in a bowl and toss with the cinnamon sugar. Divide between 2 cake pans, 10 inches (25 cm) in diameter, lightly pressing the fruit into the forms with your hands.
  2. Use your hands or 2 spoons to place the cobbler topping on the peaches in random piles, leaving 1 inch (2