This cobbler is basically a giant warm sugar cookie with cinnamon and peaches. It's so gooey and soft, just the way a cobbler should be, but there's a crumble topping that adds a warmly spiced, delicate crunch on top. When you put cold whipped cream on top of that warm crumbly cobbler, it melts down the sides almost like ice cream. It is all the best parts of Summer in a casserole dish. If you'd like to see the full video on Youtube for how I made this cobbler, you can check that out here.
This recipe came to be all because my Granny bought some peaches from our local Sheriff's Department. She sent us a bag of these peaches that she said were the best she'd ever tasted. I had been day dreaming about cobblers, and how to incorporate cookies and cobblers ever since the blackberry bush outside our window started hanging with berries. So, I decided to give it a try. After a quick search for "cobbler cookies" I found that many cobbler toppings are actually adapted from sugar cookie recipes.
I probably could have just used my classic cookie recipe with no alterations, but having recently watched the movie "The Help", I had been rediscovering my love of Crisco. So, I decided to make the fat in the recipe half Crisco (vegetable shortening) and half butter. The Crisco was perfect for the cobbler, because it held up really well with a longer cooking time.
Cookie Crumble Peach Cobbler
Ingredients:
Peach Filling
4-6 ripe peaches cut into slices
1/2 cup granulated sugar
2 tsp. corn starch
1 tsp vanilla extract
Cookie Cobbler
1/4 lb softened butter
1/4 lb vegetable shortening
1/2 cup granulated sugar
2 tbs. light brown sugar
2 extra large eggs
1 tsp. vanilla extract
4 cups all purpose flour
1/3 cup corn starch
1 tsp. salt
1 tsp. cinnamon
Cookie Dough Crumble
1/2 cup of cookie dough remaining in mixing bowl
1/2 stick cold butter cut into pieces
1/4 cup all purpose flour
1/4 cup granulated sugar
3 tbs. light brown sugar
1 tsp. cinnamon
Preheat oven to 375.
Peel and slice peaches. Then, place them into the bottom of a casserole dish. Add sugar and corn starch. Mix and set aside.
To make the dough, cream together butter, vegetable shortening, and sugars in the mixer on high for 5-6 minutes.
Sift together flour, corn starch, and salt.
Add eggs, one at a time and vanilla.
Combine wet and dry ingredients adding about 1-2 cups of dry ingredients at a time until its all combined.
Using a small ice cream scoop, scoop dollops of dough onto the peach filling to form an even layer across the top. Be sure to leave a little in the bowl to make the crumble topping.
For the crumble, add the butter, sugars, and cinnamon to the mixing bowl without washing it. The dough left inside will help form the crumble.
Mix all the crumble ingredients together until the butter is roughly the size of peas. Then spoon over the top of the dough.
Cover the dish with aluminum foil. Bake for 15 minutes covered, then remove the foil and bake for an additional 15 minutes.
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