Crispy Amaretto Peach Cobbler with Mascarpone Cream
Source: Thuy Nguyen, Cobbler Contest Winner
Recipe Type: Desserts | Seasons: Summer
This cobbler won first prize in CUESA’s Summer Jam Cobblers, Crisps, and Crumbles Contest at Jack London Square Farmers Market Harvest Festival on July 9, 2017.
Idea was inspired by a roasted peach dessert at Via Carota in NY and cobbler recipe was adapted from Smitten Kitchen.
INGREDIENTS
4 ½ pounds (about 10 large or 2 kg) peaches, unpeeled – cut into slices (I cut it into 6 wedges per peach)
Zest and juice of 1 lemon
2 tsp vanilla extract, divided
½ tsp almond extract, divided
¼ cup amaretto
4 ounces (115 grams) unsalted butter, softened
1 ½ cups (300 grams) granulated sugar, divided
1 ½ cups (190 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse or kosher salt
¾ cup whole milk
½ cup hot water
PREPARATION
Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil, to catch drips.
Prepare the peaches: Place peaches in a bowl and using a zester or a microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they fall in. Stir in the amaretto, 1 tsp vanilla and ¼ tsp almond extract. Mix well and arrange the peaches in an even layer in a 9×13 pan.
Make the batter: With an electric mixer, beat butter and ¾ of the sugar (1 cup plus 2 tablespoons) with sugar until sandy, about 1 minutes. Add the flour, baking powder and salt and beat until combined, about 30 seconds, then lower the speed and slowly mix in milk, remaining vanilla and remaining almond extract. Continue beating at a medium speed for 2 minutes more, until light and fluffy-ish.
Assemble cobbler: Plop the batter in a large blobs over the peaches. Carefully spread the batter evenly over the fruit so that it’s no more than ½-inch thick in any place with an offset spatula or butter knife. Sprinkle with remaining sugar and drizzle the hot water evenly over the sugar.
Bake cobbler: Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown, and a toothpick inserted into the topping comes out batter-free. (It’s best to start checking it at 60 minutes.)
Let the cobbler sit in the baking dish on a wire rack for at least 30 minutes before serving, which will give the peach juices a chance to slightly thicken up. To serve, scoop into bowls and serve with mascarpone cream.
Mascarpone Cream
8 oz mascarpone cheese, room temperature
½ cup powdered sugar
2 tbsp heavy cream
1 tsp vanilla
1 tbsp amaretto
In the bowl of a stand mixer fitted with a paddle attachment, combine all the ingredients. Whip until you achieve your desired consistency. If it’s too thin, add in more powdered sugar. If the mix is too thick, add in more cream. Refrigerate until ready to serve.
Notes:
- This recipe makes a 9×13 rectangle but I did it in an 8 in square baking pan and baked the rest up in a 6in cake pan
- To achieve an extra crispy top – I bruleed the cobbler with a torch once it came out of the oven to ensure that the sugar that was sprinkled on top prior to baking was caramelized sufficiently
Farmers Market Ingredients