Print

Cozy Fresh Peach Cobbler Recipe Easy Homemade with Vanilla Bean Ice Cream

fresh peach cobbler - featured image
Print Recipe

A cozy and easy fresh peach cobbler with a tender, flaky crust paired perfectly with creamy homemade vanilla bean ice cream. This dessert is a comforting summer favorite that’s quick to prepare and sure to impress.

Ingredients

Scale
  • 6 large ripe peaches, peeled and sliced
  • 1/2 cup granulated sugar (for peaches)
  • 1/4 cup brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (for batter)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • For the vanilla bean ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • Seeds from 1 vanilla bean (or vanilla bean paste)
  • 5 egg yolks

Instructions

  1. Peel, pit, and slice about 6 large peaches into 1/2-inch thick slices. Toss the slices with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon fresh lemon juice, and 2 tablespoons cornstarch. Let sit for 15 minutes to macerate.
  2. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  3. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Cut 6 tablespoons cold unsalted butter into the dry ingredients until mixture resembles coarse crumbs.
  5. Slowly stir in 1 cup whole milk and 1 teaspoon vanilla extract until just combined; batter will be thick but pourable.
  6. Pour peach mixture with juices into the prepared baking dish, spreading evenly.
  7. Spoon batter over peaches in dollops, leaving some gaps so peaches peek through.
  8. Bake for 40-45 minutes until top is golden brown and filling is bubbling.
  9. While baking, prepare vanilla bean ice cream: combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, and vanilla bean seeds in a saucepan. Heat gently until sugar dissolves.
  10. Whisk 5 egg yolks in a bowl, temper slowly with warm cream mixture, then return to low heat stirring constantly until custard thickens to coat the back of a spoon (~170°F/77°C). Chill completely.
  11. Churn ice cream according to your ice cream maker instructions.
  12. Let cobbler cool 10-15 minutes before serving. Serve warm topped with a scoop of vanilla bean ice cream.

Notes

[‘Use cold butter to create flaky crust layers.’, ‘Let batter rest a few minutes before spooning over peaches for better rise.’, ‘If crust browns too quickly, tent loosely with foil during last 10 minutes of baking.’, ‘Cornstarch is essential to thicken peach juices and avoid watery filling.’, ‘Chill ice cream custard thoroughly before churning for best texture.’, ‘Frozen peaches can be used if fresh are unavailable; thaw and drain excess juice.’, ‘For gluten-free, substitute all-purpose flour with gluten-free baking blend.’, ‘For dairy-free, use coconut milk in batter and ice cream base.’, ‘No ice cream maker? Use no-churn method by whipping cream and folding in sweetened condensed milk and vanilla bean seeds.’]

Nutrition

Keywords: peach cobbler, fresh peaches, vanilla bean ice cream, summer dessert, easy cobbler recipe, homemade ice cream, fruit cobbler

Find it online: https://bitematrix.com/cozy-fresh-peach-cobbler-recipe-easy-homemade-with-vanilla-bean-ice-cream/