Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup
Andrew Zimmern's roasted peach cobbler is the perfect showcase for juicy, ripe peaches. It's delicious served warm with vanilla ice cream and sweet balsamic vinegar syrup.
Buttermilk-Biscuit Peach Cobbler
Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.
Peaches and Plums with Sesame Crumble
When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the topping stays crispy. F&W’s Grace Parisi follows that example.
To vary the plum filling shown here, instead use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges. Top with the same mounds of gingery dough.
“I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest,” Paul Virantsays. Here, he bakes his simple peach crisps—a classic Southern dessert—in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.
Bakers typically pair ginger with apples or pears, but Grace Parisi loves using fresh peaches, too. She makes the topping for her fruit crisp in seconds in a food processor, using store-bought gingersnaps.
Stone Fruit Crumble
To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.