Spicy Pickle Peach Cobbler
Cobbler with a tiny heat snap and briny brightness.
Timing: 55 mins
Spicy Pickle Peach Cobbler
Cobbler with a tiny heat snap and briny brightness.
Timing: 55 mins
Key move
Ensure the cobbler is baked at 375°F (190°C) until the filling bubbles and the biscuit topping is golden brown, indicating doneness.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 6Your prep station before cooking begins
The Dry Mix (0/4)
Finish (0/1)
My biscuit topping looks raw and doughy in the middle.
Ah, that often means the heat didn't quite reach the center.
My filling is still really watery, it hasn't thickened up.
Sometimes those beautiful peaches release a lot of juice! A quick fix for next time is to toss them with a tablespoon of cornstarch before you start assembling. And always make sur…
Chef's Notes
For a crispier topping, lightly brush the dough with melted butter before baking. This helps it brown beautifully.
Serve warm with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream to balance the spice.
Prepare the fruit filling and cobbler topping separately up to 24 hours in advance. Store covered in the refrigerator.
The Method
FILLING
Mix peaches (6 cups), sugar (½ cups)sugar (1 tbsp), brine, and thickener (if using cornstarch) in a bowl. Pour into a baking dish.
The peach mixture is combined and ready to be poured into the baking dish.
TOPPING
Drop spoonfuls of biscuit dough over the peach filling. Sprinkle the chili sugar (½ cups)sugar (1 tbsp) mixture evenly over the dough.
Biscuit dough is dropped and chili sugar is sprinkled over the topping.
BAKE
Bake at 375°F (190°C) for 30-40 minutes, or until the filling is bubbly and the biscuit topping is golden brown.
The cobbler is baked, with a golden brown topping and bubbling filling.
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