Peach Cobbler Ice Cream With Fresh Berries Recipe
Sun ripened peaches baked beneath our own sweet biscuit dough crust, topped with Turbinado sugar and served warm with a generous scoop of vanilla bean ice cream.
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Ingredients
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Peach Filling
Biscuit Dough Crust
Ice Cream and Berries
Method
Prepare Peach Filling
- 1
Mix Peaches and Sugar
In a large mixing bowl, combine the sliced fresh peaches with granulated sugar, lemon juice, ground cinnamon, and ground nutmeg. Toss gently to coat the peaches evenly with the mixture.
- 2
Let it Rest
Allow the peach mixture to sit for about 15 minutes, letting the juices release and the sugar dissolve.
Make Biscuit Dough Crust
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- 4
Cut in Butter
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 5
Add Milk
Pour in the milk and stir until just combined. Do not overmix.
Assemble and Bake
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Layer Peaches
Spread the peach filling evenly in a greased baking dish.
- 8
Top with Biscuit Dough
Drop spoonfuls of the biscuit dough over the peach filling, covering as much of the filling as possible.
- 9
Sprinkle Turbinado Sugar
Sprinkle the turbinado sugar over the top of the biscuit dough.
- 10
Bake
Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the peaches are bubbly.
Serve
- 11
Scoop and Serve
Let the peach cobbler cool slightly before serving. Scoop warm servings into bowls, top with a generous scoop of vanilla bean ice cream, and garnish with fresh berries.