I love peaches. I love cobbler. I love Texas. The. End.
When you read the title I am sure you thought I had a big fat typo in the title. You are right, fustard was not a word until yesterday, but I promise you won't forget it. I decided that instead of topping the cobbler with a cold scoop of ice cream and trying to gobble up the bowl before every drop melted, I took the ice cream and gently melted it on the stove. I tried it with both a vanilla and a caramel ice cream and both were delish. Once melted, the ice cream is a thinner consistency of a custard sauce, the kind you make with a bunch of eggs and sugar and stir and pray it doesn't curdle. This was much easier to do and can be done in any flavor to top off any sweet. I like how the sauce kept the cobbler warm and melted down into all of the cobbler crevasses. I am in no way saying I am now an anti-a la mode girl, I am going to just be an occasional melt-a mode girl.
Hill Country Peaches and Cream Cobbler with Fustard Sauce
Makes 6-8 servings
1 Stick unsalted butter
1 cup plus 2 Tbsp, white sugar
1 cup, all purpose flour
1 Tbsp baking powder
3/4 cup milk
1/4 tsp salt
1/2 tsp cinnamon
3-4 cups, fresh sliced peaches with peels left on (1 peach yields approximately 1 cup)
1- 8oz cream cheese cut into small cubes
3/4 cup brown sugar
1 scoop of ice cream per person eating in either a vanilla or a caramel flavor
Preheat the oven to 350 degrees.
In a small saucepan, melt the butter over medium heat until it has turned a slight brown color. While it is warming, combine he sugar, flour, baking powder, milk and salt in a separate bowl and stir until just mixed. In a second bowl, stir together the peaches and cream cheese cubes and cinnamon.
Once be butter is melted, pour it into a baking dish at least 8" across. Next, gently pour over the flour and milk mixture and DO NOT STIR. Gently spoon the peaches and cream cheese mixture over the flour and butter mixture and DO NOT STIR. Next, sprinkle the brown sugar over the top. Place your baking dish on a foil lined cookie sheet (just in case spill over happens) and bake for 40-45 minutes until the top turns golden brown.
Just before serving, put the ice cream in a small sauce pan and gently melt it over low heat. Once melted, spoon your cobbler into serving bowls then ladle over a spoon of the sauce.
P.S.Rebecca, please come to NashVegas so we can make pink pig cookies and big hair tarts together!