I’m just happily working through many new cookbooks, and I couldn’t wait to make this peach cobbler before peaches were out of season. We actually had a fair amount of peaches off our own tree that we planted six years ago (we should have more, but it’s had quite the history, this tree!), but I didn’t quite get to making this before we’d eaten them all, so luckily peaches are still plenty available at farm stands and stores.
I have cobblers that I like and even love, but this one definitely adds to the collection, so I’m recording it. It tasted so good, I thought, I would rather eat this than pie. And that is saying something.
This recipe comes from Food and Wine, so if you want the original, follow this link. This variation includes my own innovation of strawberries and raspberries, and I doubled the cobbler to make a bigger amount. I’m wanting to remember this, so I can make it again and again and again.
Roasted Peach Cobbler
- 8 large ripe peaches (4 pounds), peeled and cut into 1/2-inch-thick wedges
- 4 c. fresh or frozen strawberries (slightly defrosted if frozen)
- 1 c. fresh or frozen raspberries (slightly defrosted if frozen)
- 3 T. light brown sugar
- 1 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/2 t. baking soda
- 1/2 t. kosher salt
- 8 T. cold unsalted butter, cut into small pieces
- 2 large egg yolks
- 1 t. pure vanilla extract
- 1 T. fresh lemon juice
- 1 pint vanilla ice cream, for serving
- 1 tablespoon balsamic syrup (I haven’t tried yet, but it sounds delicious!)
Preheat the broiler on high and position a rack about 6 inches from the heat. In a large bowl, toss the peaches with the brown sugar and scrape them onto a rimmed baking sheet. Broil the peaches for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the peaches cool slightly. Lower the oven temperature to 375°.
Meanwhile, in a large bowl, combine the flour, granulated sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolks and vanilla. Refrigerate the crumb topping.
In a bowl, toss the cooled peaches with the lemon juice, and add strawberries and raspberries; divide among 12 8-ounce ramekins (or bake in a large 9x 13 pan for 35 minutes). Sprinkle with the crumb topping and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream and a drizzle of the balsamic syrup.
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