Summer is coming to an end and I couldn’t let September arrive without sharing with you my recipe for Peach Cobbler using some of the best peaches in the world: Goldbud Peaches! And because peach season is technically until late September, you still have time, so let’s get baking!
Nothing says summer more than warm peach cobbler topped with vanilla ice cream and/or vanilla whipped cream. So much so that it has been the most popular dessert at the restaurant in all the time I have been the pastry chef here – it sells out nightly and at times, members will call in to reserve their dessert. That’s what I call dedication!
But I can completely understand, because we use the best peaches in the world, Goldbud Peaches. What makes these peaches amazing? Well, they come from Placerville, in the middle of California Gold Rush country, in sunny bright California. They’re grown and harvested at the peak of the season and shipped around the world to restaurants like ours to create incredible dishes, like this Peach Cobbler.
If I had to choose a summer dessert, this would be it. There’s something so special about peaches, a cobbler topping, and some sweetened whipped cream. That warm cobbler melts the whipped cream slightly, as your spoon dives in for a bite.
Honestly, I wish it was summer forever just to eat this every day. But alas, summer is a fleeting season and almost over, so get to the kitchen and make this up!
This cobbler is best when served with cold vanilla ice cream or vanilla scented whipped cream. It needs nothing more – just make sure to serve cold. To reheat, just pop back in the oven for a few minutes!
Goldbud Peach Cobbler
Ingredients
For the peach filling:
- 6 Goldbud peaches a.k.a. the best peaches in the world
- ¾ cup granulated sugar
- 1 lemon juiced
- 1 tablespoon vanilla paste
- 2 tablespoons bourbon or whiskey
- 3 tablespoons cornstarch
For the cobbler topping:
- 1 cup milk
- 1 lemon juiced
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- ¼ cup confectioner's sugar
- ½ pound butter 2 sticks, softened
Instructions
- Preheat oven to 400F.
- Chop the peaches into one inch pieces and toss in a bowl with sugar, lemon juice, vanilla, bourbon, and cornstarch. Let sit fr at least 15 minutes.
- Measure the milk and add the lemon juice to create "buttermilk". Let sit.
- In the meantime, make the cobbler topping by whisking the flour and sugars together. Add the softened butter and mix with hands until the butter is smashed into pea size. Drizzle in all the lemon/milk mixture and stir until all combined.
- Pour macerated peaches in your desired baking pan, and top by dolloping the cobbler dough over the peaches. Sprinkle with some extra granulated sugar and bake for 25-30 minutes until golden brown and bubbly.
