Sous Vide Peach Cobbler


Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 195 F / 90.6 C
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Cakes, cookies, and muffins are not the only baked goods you can sous vide. Peak season fruit cobblers are also an excellent choice for the Anova Precision Cooker.

I particularly like to make my family's peach cobbler recipe sous vide — it's rich with butter and summery-sweet with an extra dose of peaches. We call it "cuppa cuppa sticka." There's a "cuppa" self-rising flour, a "cuppa" milk, a "cuppa" sugar, and a "sticka" butter in addition to the fruit and a little vanilla. (It should really have three "cuppas" in the name.)

It's dead-simple to mix together and the resulting dessert is a jar full of summer.

You can serve the cobblers warm, straight out of the jar, or at room temperature. A scoop of vanilla ice cream or dollop of whipped cream would not be out of place.

Note: This cobbler is not for the butter-shy :)

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Ingredients for 6

  • 1 cup (4 ounces) self-rising flour

  • 1 cup (7 ounces) granulated sugar

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • 8 tablespoons (1 stick) unsalted butter, melted

  • 2 cups (12 ounces) roughly chopped peaches (2 to 3 medium)


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 195ºF (90.6ºC). Generously grease 6 half-pint canning jars with non-stick oil spray or butter.

  • Step 2

    Whisk together flour and sugar in a large bowl. Whisk in milk and vanilla until smooth. Stir in butter and peaches.

  • Step 3

    Divide the batter between the prepared jars. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles.

  • Step 4

    Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let cool for at least 10 minutes before serving.

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195 F / 90.6 C Recipe Temp
Recipe Time
Prep Time