“I’m no pastry chef, but I bake a killer cobbler,” says Andrew Zimmern, host of Bizarre Foods. He tops the dessert with vanilla ice cream and thick, rich aged balsamic syrup. Two favorites: Malpighi Saporoso condimento balsamico and Noble Tonic 05: XO, which is aged in bourbon casks. Slideshow: More Pie and Tart Recipes 

Andrew Zimmern
May 2014

Gallery

© Fredrika Stjärne

Recipe Summary

active:
15 mins
total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 scrape 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°.

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  • Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.

  • In a medium bowl, toss the cooled peaches with the lemon juice; divide among six 8-ounce ramekins. Sprinkle with the crumb topping, transfer the ramekins to a baking sheet and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream and a drizzle of the balsamic syrup.

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