This double-crusted peach cobbler is topped with a gooey-sweet caramel-walnut sauce
Hands on time: 30 minutes
Total Time: 1 hour and 40 minutes
About the recipe
This double-crusted cobbler is topped with a caramel-walnut sauce and served with vanilla ice cream. Unlike many traditional cobblers, the thickener is cooked on the stove, then added to the peaches. The cobbler can be refrigerated after baking and single servings can be reheated in the microwave right before serving. While the recipe calls for frozen peaches, you can certainly use fresh peaches when they’re available.
Recipe courtesy of Brookwood Grill.
2 pie crusts, rolled into 10-inch squares
1 cup cold water
1/2 cup cornstarch
1/4 cup peach brandy
2/3 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
30 ounces frozen peaches, thawed
3/4 cup light brown sugar, packed
1/2 cup (1 stick) salted butter
1 tablespoon cold water
1 1/2 cups walnuts, coarsely chopped
To make the cobbler: Heat the oven to 275 degrees. Spray an 8-by-8-inch baking pan with cooking spray.
Fit one pie crust securely in the pan, lining the sides as well as the bottom. Make sure to seal all tears in the dough. Bake until dough is soft and looks “melted,” 10 minutes. Transfer to a cooling rack and increase the oven to 350 degrees.
In a large saucepan, whisk together the water and cornstarch. Whisk in the peach brandy. Place the saucepan over medium heat and cook, whisking constantly, until the mixture is thick and goes from white to translucent. The mixture will pull away from the sides and bottom of the pan. Whisk in the brown sugar, cinnamon, nutmeg and salt until smooth and the sugar has dissolved. The mixture will be very thick. Transfer to a large bowl and stir in the peaches.
Pour the peach mixture into the cooked crust and cover with the top crust. Press down lightly on the top crust, tucking it around the filling, and carefully fit edges together for a complete seal. Don’t worry if it doesn’t look smooth, the mixture will be covered completely with the topping. Make sure there is about an inch of space left on top. If not, gently press the dough down. Bake until the crust is golden brown, about 1 hour.
About 15 minutes before the cobbler is ready, make the topping: In a medium saucepan, combine the sugar and butter, place over low heat, and whisk until melted. Increase the heat to medium-high and bring to a boil. Add the water. The mixture will bubble wildly. Continue to whisk until smooth.
When the cobbler is done, remove the topping from the heat and fold in walnuts. Pour over the top crust of cobbler. Serve hot.
Per serving: 583 calories (percent of calories from fat, 51), 7 grams protein, 69 grams carbohydrates, 3 grams fiber, 33 grams fat, 28 milligrams cholesterol, 392 milligrams sodium.