A rustic and easy-to-prepare dessert with seasonal fruits: the Peach Cobbler ! Oven-roasted, fragrant and juicy peaches associated with a soft and golden cookie… To taste with a nice scoop of vanilla ice cream for a truly gourmet moment!
If you like crumbles, then you will love the cobbler… Just as easy to make, and perfectly achievable with any type of fruit. I opted here for very ripe seasonal peaches… The must: no need for a device to make this recipe. A container and your little hands will do!
What you'll love about this cobbler recipe
Flavor : this recipe, we really enjoy tasting fruit for dessert. The flavor of roasted peaches is really delicious, passing in the oven really increases their flavor. The biscuit brings its little gourmet touch, and the vanilla ice cream combines all the flavors. A true delight…
Texture : once baked, the already ripe peaches become tender. The cobbler's biscuit is rather soft on the inside, and slightly crisp on the outside. For this we sprinkle a little brown sugar just before baking.
Difficulty level : this recipe is for everyone. There is no need for special equipment or special skills. Children can also participate by sanding the cookie dough with their fingers! (usually they love it, don't they).
Ingredients to plan to make this peach cobbler
To realize roasted peaches, we need nice, rather ripe yellow peaches. We want them to give all their flavor that's why we avoid too hard peaches. Also plan brown sugar, cornstarch to thicken their juice a little and a pinch of salt to reveal their flavor.
For cookie party, you will need flour, brown sugar, baking powder, salt, very cold soft butter, whole liquid cream. Finally to coat the cookies before baking, plan a little milk.
The cobbler is a dessert rather economical, you will only need a few ingredients, all of them very basic. The main thing is to have ripe peaches.
NB: The detailed list of ingredients is at the bottom of the page.
How to make a peach cobbler
We start by doing roast the peaches. To do this, we first cut them into quarters and then cover them with the brown sugar, cornstarch and salt mixture.
To cook them, I use my 25cm cast iron pan but any type of gratin dish may be suitable for this recipe. At the end of cooking, the peaches must be softened: their juice begins to appear in the dish.
Next, we prepare the cookie dough. Mix the dry ingredients and then add the very cold butter cut into small cubes. With the hands, we sand the dough to incorporate the butter. We proceed quickly to avoid melting it with the heat of the fingers.
Then all you have to do is add a little touch of vanilla and the liquid cream. With a fork, incorporate the liquid ingredients well into the dough.
Using an ice cream spoon (it's easier), take the dough and place it in small heaps on the roasted peaches. We coat with a little milk for the gilding and sprinkle with a touch of brown sugar before placing in the oven.
How to taste the cobbler?
Personally, I like to eat it slightly warm with a scoop of vanilla ice cream which melts slightly on the biscuit and the fruit… Note that you can also eat it at room temperature, it's very good!
If you don't have vanilla ice cream, a little whipped cream will also be delicious ...
The peach cobbler is best the same day it is cooked.
Other recipes to try
If you like this kind of fruit desserts, then I advise you to take a look at these other recipes from the blog:
- Very soft apricot almond cake
- Raspberry mascarpone and Breton palet tart
- Vanilla whipped cream and strawberries cake
- Coconut mascarpone tart
- Strawberry rhubarb tart crumble style
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cobblers!
Peach Cobbler, The Gourmet Recipe
- 6 large yellow peaches (ripe)
- 1 cs cornstarch
- 30 g Light brown sugar
- 1 pinch of salt
- 135 g wheat or spelled flour
- 2 cs Light brown sugar
- 0,5 cc baking powder
- 1 pinch of salt
- 60 g cold soft butter
- 90 ml whole liquid cream 30% mg
- 0,5 cc vanilla extract
- 1 cs Milk for the gilding
- Vanilla ice cream
- Preheat the oven to 220 ° traditional heat. Wash the peaches, keep their skin and cut them into 10 quarters each.
- In a bowl, combine the cornstarch, brown sugar and salt. Add the peaches and mix gently to cover them without damaging them.
- Pour the fruit into a 25cm diameter ovenproof dish (cast iron pan or gratin dish). Bake for about 20 minutes: the fruits should be soft.
- Meanwhile, pour the flour, brown sugar, baking powder and salt into a bowl. To mix together.
- Add the very cold soft butter cut into small cubes. Sand the dough with your fingers until no large pieces of butter are found. You have to work it quickly enough to prevent the butter from melting on your fingers ...
- Add the liquid cream and vanilla then mix quickly with a fork until the liquid is absorbed by the dough.
- Using an ice cream scoop, take pieces of dough and place them one by one on the peaches in the dish. Cover the cookie dough with a little milk with a brush then sprinkle with a little brown sugar.
- Bake again at 220 ° for 20/25 minutes (the cookies must be golden). Let cool out of the oven then enjoy lukewarm or at room temperature, on a plate, with a scoop of vanilla ice cream ...