Serious Eats: Recipes
Peach Snickerdoodle Cobbler
Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. The cobblers are baked until the cookies spread to the rim of each ramekin and the peaches bubble up around the edge. Once slightly cooled, the cookies' signature coating provides a slight crunch that gives way to a soft, peachy filling that is just sweet enough. And of course a little vanilla ice cream goes a long way.
Note: My ice cream maker was still packed post-moving when I tested this at home, and for now we'll be buying the ice cream we serve at the restaurant until we can afford a machine, but I strongly recommend you make my Super Vanilla Ice Cream to go along with it (definitely with bourbon as the liquor) because that is what I ultimately plan to do.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.