• Peach Cobbler

  • Peaches
  • 1 1/2 sticks of butter
  • 2 (28 ounce) cans sliced peaches, drained
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 Tbsp ground cinnamon
  • 1/2 tsp gound nutmeg
  • Batter
  • 2 cups flour
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cup milk
  • 2 eggs

  • Mascarpone Sauce
  • 1 pint heavy whipping cream
  • 1 cup sugar
  • 1 8oz tub of mascarpone cheese
  • 1 Tbsp vanilla extract

I have never made peach cobbler before, or for that matter any cobbler.  We had a big weekend during Labor Day.  Natalie and I cooked a full meal for about 30 people at the beach.  It was tough but a lot of fun.  Everyone loved everything we made.  One of the requests was peach cobbler, so I thought, how can I incorporate that into CheeseMonsters? I decided instead of ice cream or whipped cream I would make a Mascarpone Cream sauce.  The sauce by itself is amazing, but the peach cobbler actually came out great too.  I had people asking me for the recipe.  I looked around the internet to see how peach cobber was made, and I basically took ideas from different recipes and made it my own.  I guess it worked.

First let’s make the cobbler.  I started to preheat the oven to 350 degrees.  Then in a 9×13 pan I put in the butter and stuck the pan into the preheating oven.  I just want the butter melted and this is a pretty good way to do it.  This I learned from Paula Dean.  While the butter is melting I put the peaches in a pot on the stove over medium heat.  In this case I used canned peaches because of the craziness going on with 4 other dishes at the same time, but try it with fresh peaches, or a good in between might be frozen peaches.  To that I added the white sugar, brown sugar, cinnamon, and nutmeg.  I let that cook until the sugars are melted and the peaches are a bit caramelized.  While that is going I also made the batter.  First combine the flour, sugar, baking powder and salt. Separately combine the milk and egg and then mix in the flour mixture into that.

Don’t forget to check the butter!

Now let’s put this all together. Take the pan with the butter and pour the flour mixture over it. Then take the peach mixture and carefully ladle it over the flour mixture. Stick it in the oven for about 30-35 min when the batter is on top of the peaches and has that golden brown color. It should be served warm, we ended up having it for breakfast the following day. Just a min in the microwave and it still came out amazing

Now for the Mascarpone Sauce! This was so simple and delicious you will want to put this on everything. In a bowl I whipped the cream until it was at about soft peaks. Then I added the sugar and whipped a bit more until it was a little more like whipped cream. At this point I added the Mascarpone cheese and whipped some more. It should come out creamy and delicious! My helper during this was an adorable 8 year old girl. She decided it would be a good idea to add vanilla to this sauce, and she was right! At the end add vanilla and just mix one last time until it is all together. The vanilla adds such an amazing taste.

Pour the sauce over the cobbler and serve! Enjoy!