Topanga Stone Fruit Cobbler and No Churn Ice Cream as seen on Ace of Taste, Season 1.
Recipe courtesy of Duff Goldman

Peach Cobbler

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 12 servings



  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
  3. In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish—leave room for the cobbler batter to rise, about 1/2 inch.
  4. Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
  5. Let cool on a cooling rack and serve with whipped cream or ice cream.