While thinking about what recipe to put together this week, I stopped in my local grocery store and found some beautifully ripe yellow peaches… *Inspiration!* …and like the true forward thinker that I am, peach cobbler jumped to mind. I really do like cobbler though, particularly for the crispy, sugary crust.
Like many American dessert classics, cobbler’s origins live in the early American colonies. British colonists brought the tradition of “puddings” over to the New World, and thanks to a lack of ingredients, the more modern cobbler was born. Original cobblers were often topped with biscuit dough, which is something I think I’m going to have to try in the near future. While cobbler can technically be either sweet or savory, it is almost always thought of as a sweet, fruit-based dish these days.
Speaking of fruit, if peaches aren’t your bag, fear not. As I explain in the video, you can use the basic cobbler filling recipe for all types of fruit, ensuring you won’t have to go cobbler free no matter where you live or what fruit you like.
This recipe also gives me the opportunity to share some info on making ice cream at home, so, double score. Ice cream is actually ridiculously simple, and while I say up front that making it at home won’t yield Haggen-dazs results per se, there’s something very satisfying about making your own.
Cheers – Chef Scott