Here’s how to make Aretha Franklin’s Peach Cobbler

Susan Selasky
Detroit Free Press

Aretha Franklin was known to enjoy cooking, and when she passed, her peach cobbler recipe became a popular Google search item.

We checked out the recipe and discovered it was featured on an episode of the Food Network’s “Emeril Live.” The Queen of Soul even joined show host Emeril Lagasse as he prepared the cobbler. The day the show was taped also happened to be her birthday, and at the end of the segment, Lagasse and the audience wished her a happy day.

Here’s the recipe. It uses canned peaches, lots of butter and sugar.

Aretha Franklin’s Peach Cobbler

Serves: 8

Prep time: 20 minutes

Total time: 1 hour 15 minutes

10 (81/2-ounce) cans (or equivalent) sliced peaches, well drained

11/2 to 2 sticks unsalted butter, divided, 1 stick cut into small pieces

1 cup sugar, plus 1/4 cup

1/2 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/2 cup plain bread crumbs

1 package (2 crusts) store-bought refrigerated pie dough

1/4 cup all-purpose flour

Canola oil spray

1 pint vanilla ice cream, for serving

Preheat the oven to 350 degrees.

In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon and nutmeg; bring to a simmer. Add bread crumbs and stir. Cook about 5 minutes or until thickened. Remove from heat and cool.

Using a sprinkle of flour, roll out both pie crusts; 1 will be used for the top of the cobbler and 1 for the bottom.

Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Scatter a few pieces of butter as well as a dusting of the remaining sugar on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 more pieces of butter. Place a piece of foil in the bottom of the oven to catch any drips. Bake the cobbler for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.

From Tested by Susan Selasky for the Free Press Test Kitchen.