Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup
Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup
Ingredients
For the Peaches:
– 8 large ripe peaches (4 pounds), peeled and cut into 1/2-inch-thick wedges
– 3 tablespoons packed light brown sugar
The Crumb Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon baking soda
– 1/4 teaspoon kosher salt
– 4 tablespoons cold unsalted butter, diced
– 1 large egg yolk
– 1/4 teaspoon pure vanilla extract
For Serving:
– 1 tablespoon fresh lemon juice
– 1 pint vanilla ice cream
– Aged balsamic syrup (recommended: Malpighi Saporoso condimento balsamico or Noble Tonic 05: XO)
1. Broil the Peaches:
– Preheat the broiler on high and position a rack about 6 inches from the heat.
– In a large bowl, toss the peaches with the brown sugar and spread them onto a rimmed baking sheet.
– Broil the peaches for about 15 minutes, flipping them halfway through, until caramelized and juicy.
– Let the peaches cool slightly. Lower the oven temperature to 375°F.
2. Prepare the Crumb Topping:
– In another large bowl, combine the flour, granulated sugar, baking soda, and salt.
– Add the diced butter and rub it into the mixture evenly with your fingers.
– Stir in the egg yolk and vanilla extract. Refrigerate the crumb topping.
3. Assemble and Bake:
– In a medium bowl, toss the cooled peaches with the lemon juice.
– Divide the peach mixture among six 8-ounce ramekins.
– Sprinkle the crumb topping over the peaches.
– Transfer the ramekins to a baking sheet and bake until the topping is golden and the fruit is bubbling, about 20 minutes.
4. Serve:
– Let the cobblers cool for 5 minutes.
– Serve warm with a scoop of vanilla ice cream and a drizzle of balsamic syrup.
Enjoy your delicious roasted peach cobbler!
