Peach Cobbler, The Gourmet Recipe
A dessert with sun-kissed fruits, with its soft cookies ... To taste with a nice scoop of ice cream for even more indulgence!
Ingredients
Roasted peaches
- 6 large yellow peaches (ripe)
- 1 cs cornstarch
- 30 g light brown sugar
- 1 pinch of salt
Biscuit
- 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 heavy whipping cream 30%
- 0,5 cc vanilla extract
- 1 cs milk for the gilding
Garnish
- Vanilla ice cream
Prepare in advance
Roasted peaches
- 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.
Biscuit
- 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 ...
Notes
Cobbler is best eaten the same day.
If you have any left over, it will keep for about 2 days in the refrigerator in an airtight box.