Circle B Kitchen
Recipe adapted from Serious Eats
You would be hard pressed to find anything that tastes as good as this cobbler. We were totally blown away by its deliciousness. I was slightly confused, however, by the instruction to divide the peaches into 4 ramekins, as that would be the equivalent of 2 peaches per ramekin, which is a bit more than I would serve per person. I used 4 peaches (instead of the 8 called for in the recipe), halving the macerating liquid as well, and that was about perfect for 6 ½-cup ramekins. I made the full recipe of snickerdoodle topping though, and used the leftovers to make some little snickerdoodle cookies just because. So amazingly good.
INGREDIENTS
For the Snickerdoodle Topping:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup dark brown sugar
1 egg
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 sugar in the raw (turbinado)
2 teaspoons ground cinnamon
Vanilla ice cream, for serving
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 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°F.
Evenly divide peaches among 12 (½ cup) ramekins, adding macerating liquid equally to each one. Roll lumps of cookie dough into balls slightly smaller than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place 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.