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Peach Cobbler Delight with Butter Cookie replaces the word nice with emptypping

Peach Cobbler Delight with Butter Cookie replaces the word nice with emptypping

Indulge in the classic comfort of Peach Cobbler, a delicious dessert featuring juicy, spiced peaches topped with a rich, buttery biscuit layer. The combination of sweet peaches and a perfectly golden biscuit topping, accented with a hint of lemon zest, creates a dessert that is both timeless and irresistible. Serve warm with a scoop of vanilla ice cream for an extra touch of decadence.

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Why you'll love this

This peach cobbler is the epitome of comfort, combining the natural sweetness and juiciness of fresh peaches with a rich, buttery cookie filling. The hint of lemon zest in the cookie dough adds a refreshing note that perfectly balances the sweetness of the peach filling. Each bite offers a warm and comforting experience, making it a perfect dessert for any occasion. Plus, the combination of spices adds a depth of flavor that perfectly complements the peaches.

Perfect opportunity

This crumble is perfect for summer gatherings, family dinners or holiday parties. Its warm and comforting nature makes it a great choice for potlucks and barbecues, where it can be served straight from the oven or reheated. It’s also a great dessert to make when peaches are in season, capturing the essence of summer in every bite.

Decorating Tips

  1. Vanilla ice cream: Serve with a generous scoop of vanilla ice cream for a classic pairing.
  2. Mint leaves: Garnish with fresh mint leaves for a pop of color and a touch of freshness.
  3. Powdered sugar: Lightly dust the top with icing sugar just before serving for an elegant touch.
  4. Caramel net: Drizzle caramel sauce on top for an extra layer of deliciousness.
  5. Fresh peaches: Add fresh peach slices on top for a vibrant and appetizing presentation.
See also  Healthy Banana Muffins: A Healthier, Low-Sugar Whole-Grain Treat

Ingredients

  • Biscuit filling:
    • 2 1/2 cups all-purpose flour (300 g)
    • 1/2 cup granulated sugar (99 g)
    • 1 teaspoon lemon zest
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 10 tablespoons unsalted butter, frozen and grated (141 g)
    • 1 2/3 cups heavy whipping cream, cold (400 ml) (plus about 3 tbsp (45 ml) more for brushing the top of the dough)
    • 3 tablespoons turbinado sugar or Demerara sugar for garnish
  • Peach filling:
    • 4 pounds fresh peaches, peeled and sliced
    • 2/3 cup light brown sugar, packed (142 g)
    • 1 tablespoon cornstarch
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons lemon juice (30 ml)
    • 2 teaspoons vanilla extract
  1. Prepare the cookie filling:
    • Grate 10 tablespoons of frozen butter and store in the refrigerator to keep it fresh.
    • In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon lemon zest. Rub together with your fingers until the mixture resembles wet sand. Set aside.
    • In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt and the sugar-lemon zest mixture.
    • Add the grated frozen butter to the flour mixture and mix gently until all the butter is coated with flour.
    • Make a well in the center of the mixture and add 1 2/3 cups cold heavy whipping cream. Mix gently with a spatula until well combined. The dough should be firm but moist and slightly sticky. If it is too dry, add a tablespoon of heavy cream; if it is too wet, add a tablespoon of flour.
    • Place the dough in the refrigerator while preparing the filling.
  2. Prepare the peach filling:
    • Preheat the oven to 220°C (425°F).
    • In a saucepan, add sliced ​​peaches and 2/3 cup firmly packed light brown sugar. Stir and bring to a boil until juice reduces by half, about 20 minutes.
    • In a small bowl, combine 1 tablespoon cornstarch, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon salt. Add this mixture to the peaches and stir until well combined. Bring to a boil for about 1 minute, then turn off the heat.
    • Stir in 2 tablespoons lemon juice and 2 teaspoons vanilla extract.
  3. Assembly and cooking:
    • Pour the peach filling into a 9″ x 13″ baking pan.
    • Spread the cookie dough evenly over the peaches. Brush the top of the dough with cold heavy whipping cream and sprinkle generously with 3 tablespoons turbinado or demerara sugar.
    • Place the pan on a baking sheet to catch any drips. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes until the topping is golden brown and the filling is bubbly.
    • Let the cobbler cool for about 15 minutes before serving.
  4. Serve and enjoy:
    • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
    • Garnish with fresh mint leaves or additional fresh peach slices if desired.

Enjoy this delicious Peach Cobbler, a perfect blend of juicy peaches and buttery cookie filling that will delight your taste buds and impress your guests!

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