Peach Cobbler | 脆皮黄桃馅饼，简单随性又美味惊艳的美式甜点

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat; margarine is usually cheaper.

Preheat the oven to 220°C (425°F).

Use three ramekins with 8 cm diameter and 5 cm depth for baking.

Peel the peaches; if they are firm, use a peeler or boil for 30 seconds and transfer to ice water to remove the skin easily.

Cut the peeled peaches in half and then into small chunks.

In a bowl, combine 350g peach flesh, 20g granulated sugar, 5 torn basil leaves, 1 tsp balsamic vinegar, and 1/4 tsp ground ginger. Mix well and set aside to marinate for 10 minutes.

In another bowl, mix 50g all-purpose flour, 20g granulated sugar, and 1/2 tsp baking powder.

Cut 30g unsalted butter into small cubes and freeze for 1 hour. Coat the butter in flour and press into flakes to make the topping fluffy and crispy after baking.

Add 10g grated Parmesan cheese and 25g heavy cream to the flour mixture. Mix thoroughly until a dough forms and wrap it in plastic wrap to refrigerate.

Place the marinated peaches into the ramekins and set a baking tray underneath to catch juices.

Bake the peaches in the preheated oven for 15 minutes until juices start to bubble.

After 15 minutes, take the ramekins out and break the dough into uneven chunks. Place them randomly on top of the peaches.

Sprinkle some coarse sugar on top to enhance crispiness and sweetness.

Put the ramekins back in the oven and bake for 18 minutes or until the surface is golden brown. Adjust baking time based on container size and oven temperature.

Let the cobbler cool at room temperature for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens