Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Tuesday, August 28, 2012

Hungarian Peach Cobbler by Clara M. Czegeny- author of Helen's Hungarian Heritage Recipes

by Clara M. Czegeny
Author of 

Helen's Hungarian Heritage Recipes

 TM ©


Originally an English creation, a cobbler refers to a variety of dishes consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust.

When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are "cobbled" together.

4 cups of fresh sliced peaches
1/3 cup white sugar + extra if needed
juice of 1 whole lemon
¼ tsp of salt
½ tsp of cinnamon (optional)
1 tsp almond extract
½ tsp nutmeg (grated)

1 stick unsalted butter, melted
1 cup of flour
2 tsp of baking powder
¼ tsp of salt
1 cup of sugar
1 egg

¾ cup of milk or...
(½ sour cream (or yogurt) + ½ milk)
1 tsp almond extract

1.    Preheat the oven to 350o F.
2.    Place cubed butter into bottom of an oblong baking dish and place in oven while warming to melt.
3.    Clean and cut up in wedges 4 large ripe peaches. Do not remove skin. (adds a gorgeous orangey pink colour to sauce) Set aside.

4.    Remove baking with melted butter and set aside.
5.    In saucepan, add peaches, sugar, nutmeg, salt, extract and lemon juice and bring to a boil and sauté for about 10 minutes – (Just until peaches start to release juice) (Adjust lemon and sugar to taste) Remove from heat and set aside.
6.    In a medium bowl, mix flour, baking powder and salt.
7.    In a larger bowl, combine egg and milk, sugar and sour cream (optional)
8.    Add dry ingredients in thirds and gently combine.

9.    Pour the batter over the melted butter but DO NOT MIX OR STIR.
10.    Spoon on the peach mixture (including all the juices) evenly over the top and DO NOT STIR. Leave as is. Chemistry will happen in the oven. Seriously, the batter will rise to top during baking and cover the peaches in a hap-hazard cobbled fashion.
11.    Bake for about 40 minutes or until lightly golden. Insert a toothpick and if comes out clean it’s ready.

12.    Cool about 10 minutes before serving.
13.     To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream - or both!

For this recipe and over 440 other Hungarian Heritage Recipes from Chef Helen Czegeny,


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