Certain desserts have the perplexing ability to taste like heaven is at hand, while not being so finicky. Cobbler is one of those baked goods that can go many directions and, even if you choose to stray a bit from the typical ingredients and measurements, the result is always pretty much, well, incredible.
Of course, with a few things to keep in mind—namely the approximate ratio of fat to flour, along with not massaging the dough too much so as to not develop an undesirable amount of gluten—the outcome should be successful every single time. I love to use a mixture of flours in cases like these, when a scone-like biscuit component needs to shine, or at the very least, balance off the texture of the fruit. To me, rather than the filling—which I know is most folks’ favorite part of a pie based dessert—the biscuit is much more important, and should therefore shine in utter, flaky perfection. Let’s just say that the filling is just that—the filler of the dish.
Once done baking and letting the cobbler rest for a bit, feel free to scoop a few dollops of your favorite ice cream. I loved the addition of Turkey Hill’s vanilla bean version! It not only boasts a superior and creamy quality, but the ingredients are rather surreal in today’s market. Let’s just say that there are less than ten ingredients, yes, ten!
My friends, “homemade” ice cream doesn’t get any easier than that. I hope you give this white peach cobbler a try and that you enjoy it as much as we did.
White Peach Cobbler with Vanilla Ice Cream
Makes one pie dish serving
Ingredients for filling
4-5 large white peaches, skin peeled
1/4 cup packed brown sugar
1/2 cup granulated sugar
1/4 tsp ground cloves
1 tsp vanilla extract
2 tbsp rum (optional)
1 tsp lemon juice
2 tbsp cornstarch
In a large mixing bowl, thoroughly toss together the peaches along with the rest of the ingredients. Set aside.
Ingredients for biscuit
1 1/3 cups all-purpose flour
1/2 cup wheat flour
1.5 tsp baking powder
1/2 cup cubed salted butter, room temperature
3/4 cup granulated sugar
1/2 cup sour cream
1/2 cup milk
whipping cream for brushing
coarse sugar for sprinkling
Preheat oven to 350F degrees. In a large mixing bowl, stir together the flours and baking powder.
Add the butter cubes and mix it in just enough so that flour barely gets mixed with the butter. You can actually even use your fingers, taking care that you don’t make it into mush.
Add sugar, sour cream, and milk. With a wooden spatula or pastry cutter, mix it well enough so the dough barely comes together into slightly frozen ice cream texture. Again, do not over mix or the biscuit will come out gummy.
Pour the filling mixture into a pie dish. Top it with scoops of dough, evenly all throughout, brush with whipping cream, garnish with coarse sugar, and bake for approximately 40-48 minutes, depending on your oven. Top with ice cream and enjoy!