Ginger Peach Cobbler
Fresh peaches are stewed with ginger and vanilla syrups then nestled into a flavorful cobbler crust. Top with vanilla ice cream for the ultimate summer dessert!
Servings: 6 people
For the peach filling:
- 1 1/2 pounds peaches pitted and sliced
- 1/4 cup Sonoma Syrup Co. No. 10 White Ginger Simple Syrup
- 1/4 cup Sonoma Syrup Co. No. 4 Vanilla Bean Simple Syrup
- 1 teaspoon grated fresh ginger
- 3 tablespoons cornstarch
For the cobbler:
- 1 1/2 cups self-rising flour
- 1/2 cup almond meal
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup melted butter + 1 tablespoon melted butter for greasing baking dish
- 1 1/4 cup milk
- 1 teaspoon Sonoma Syrup Co. Organic Vanilla Bean Extract "Crush"
- 1 tablespoon Sonoma Syrup Co. No. 4 Vanilla Bean Simple Syrup
Preheat the oven to 350 degrees Fahrenheit and grease a 12- by 8-inch baking dish with 1 tablespoon melted butter.
Make the peach filling by combining all the filling ingredients except the cornstarch in a medium saucepan over medium heat.
Simmer for 5-8 minutes, stirring occasionally, until the peaches start to break down.
Remove saucepan from heat and stir in the cornstarch, breaking up any large chunks. Set aside.
Make the cobbler batter by combining all of the cobbler ingredients in a large mixing bowl with a wooden spoon. Pour into the prepared baking dish.
Top the cobbler batter with the peach mixture and place in the preheated oven for 45-55 minutes, until the cobbler crust is set and cooked through.
Serve warm with a scoop of vanilla ice cream.
- Even though this recipe states you need a 12- by 8-inch baking pan, you can be a bit flexible on this and use anything that is fairly similar in size.
- Place your baking dish on a rimmed baking sheet when you put it in the oven in case of any bubbling over.
- To make your own self-rising flour, add 2 teaspoons of baking powder for every cup of regular flour (so a total of 3 teaspoons of baking powder for this recipe).
- To make this recipe gluten-free, substitute the self-rising flour with almond flour (so a total of 2 cups of almond flour) and add 3 teaspoons of baking powder. Your recipe may not rise as much if you use this gluten-free substitute.
- Serve immediately or make in advance, refrigerating if you are not going to be serving it the same day.
Calories: 545kcal | Carbohydrates: 99g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 363mg | Fiber: 3g | Sugar: 70g | Vitamin A: 689IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg