A totally awesome thing happened here this week…we got to eat this incredibly delicious peach cobbler. There were probably several awesome things that happened this week, but this is pretty much all I can think about. And even with all of that hyperbole, it honestly almost feels like I'm understating how good this stuff is. I hope that I will do it justice here and that you will rush out and get your hands on the last of this summer's fresh peaches and get it made.
Every summer here in Nebraska we get these beautiful, fresh, sweet, juicy peaches from Colorado and I buy em up as fast as I can. I always make our favorite fresh peach cobbler round about the 4th of July, and we slice up peaches all summer long to put on our yogurt and granola at breakfast. When I came across this recipe on Serious Eats, my heart sort of skipped a beat, and I swear, we had our spoons dipping into it that night. I mean, snickerdoodles meet peach cobbler? Are you kidding me? Then that first bite...when The Husband finally was able to speak, he was just like, "This is maybe the best thing I've ever eaten." I had to agree.
Now, that may or may not be true (the part about it being the very best thing we've ever eaten), but in that moment it just felt true. Holy moley, let's start with the peaches which are sliced and marinated in this scrumptious bourbon-brown sugar mixture and then layered in the bottom of some ramekins. I know, right?
Then on top of those beautiful peaches we're going to place what is basically a cinnamon-dusted ball of snickerdoodle cookie dough. I mean, really.
THEN we're going to bake them and those peaches are going to get all bubbly and tasty and that snickerdoodle topping is going to get a little crunchy on the top and soft in the middle and all of those flavors are going to create something very, very special.
Then we're going to top it with some of our homemade (lower fat) vanilla ice cream and pretty much that's where words seem to vanish, so it's about all I can say. I hope it's enough. Here's the recipe...
Snickerdoodle Peach Cobbler
You would be hard pressed to find anything that tastes as good as this cobbler. We were totally blown away by its deliciousness. I used 4 peaches (instead of the 8 called for in the recipe), halving the macerating liquid as well, which perfectly fit into 6 1/2-cup ramekins. But I made the full recipe of snickerdoodle topping and used the leftovers to make some little cookies. So good!
For the Snickerdoodle Topping:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup dark brown sugar
1/2 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
For the Peaches:
8 ripe peaches
1/2 cup dark brown sugar
1 teaspoon ground ginger
1 tablespoon bourbon
For the Sugar Coating
1/4 cup raw sugar (turbinado)
2 teaspoons ground cinnamon
Vanilla ice cream, for serving (here's our recipe)
For the Cookie Dough
In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
For the Peaches: Peel the peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
To Bake: Set a rack in center of oven. Preheat oven to 350 degrees.
Evenly divide peaches among 10- 12 (1/2-cup) ramekins, adding macerating liquid equally to each one. Roll lumps of cookie dough into balls slightly smaller than a golf ball. Roll to coat thoroughly in cinnamon-sugar mix, and flatten slightly, placing each in center of a cobbler.
Bake for about 20 minutes, or until cookie is baked through, but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream.