Why I chose this recipe:
For the past two weeks our children have been away at sleep-away camp and my husband and I took off for some childless travel. Hence, why I have been away from the blog. Except for one fantastic meal made by my Aunt in Colorado, we ate out every meal. Personally, given how much I love to cook, it was the hardest part of the trip. However, when I am away from home I find inspiration in some of the dishes I try.
Believe it or not, the most remarkable dish on our trip was my Aunt’s peach cobbler. She claims it’s greatness comes from the Colorado peaches, but I think she has more to do with it than the peaches. So I came home and decided to create my own peach cobbler recipe that was on par with her’s. This recipe IS worthy of sharing, but you won’t want to. It is dangerously good. Whether you choose to try my flavored whipped cream or serve it with your favorite vanilla ice cream, the peach cobbler won’t last long.
So while peaches are still in season, throw this recipe together, spoil your family to an easy summery treat and .
Fruit Portion Ingredients
7 medium peaches, peeled, cored and sliced
1 cup fresh raspberries
6 Tbsp cornstarch
½ cup dark brown sugar
¼ cup sugar
Zest of ½ lemon
1 tsp lemon juice
Cobbler Batter Ingredients
2 large eggs
1 cup sugar
½ cup (1stick) butter
1 tsp vanilla
¼ cup sour cream
1 cup flour
¼ tsp kosher salt
Citrus Cream Ingredients
1 cup whipping cream
½ tsp Fiori di Sicilia extract*
6 Tbsp confectionary sugar
Directions
Preheat oven to 350 degrees.
Combine all Fruit Portion Ingredients in large bowl.
Stir until fully combined.
Pour into 9×13 ceramic dish and set aside.
In stand mixer with paddle attachment, mix butter and sugar on medium speed until light and fluffy.
Add eggs, one at a time, and vanilla.
Blend on medium until fully combined.
Mix in sour cream, scraping sides of the bowl as needed.
Finally add flour and salt and mix on medium speed. Scrape down sides and mix for one minute.
Scoop batter into prepared pan with fruit, evenly distributing batter over the fruit mixture.
Bake for 60 minutes.
Remove from oven and let sit while you make the Citrus Cream.
In chilled metal bowl of stand mixer fitted with whisk attachment, combine whipping cream and extract.
Whip cream on high until stiff peaks begin to form.
Add confectionary sugar and continue to mix on high until stiff peaks have formed.
Plate Peach and Raspberry Cobbler and top with a dollop of citrus cream.
*Fiori di Sicilia extract is a combination of citrus and vanilla. I find the extract at the King Arthur Flour store.