Spicy, sweet, and hot, an after hours adult pleasure, this peach cobbler is certainly not your Grandmother’s dessert. Cinnamon, ginger, and chili powder add a subtle “kick” to this classic favorite to add an interesting note to the smooth sweet flavor of the peach.
Located on the western slope of Colorado, where the mighty Colorado river winds its way out of the mountains and through canyons into the Grand Valley, is the small town of Palisade. Know for its peaches and wineries the area is blessed with fertile soil, water, and mild weather, perfect for the production of fruit. Each year around harvest time, the town of Palisade hosts a peach festival, celebrating its produce. Folks from all around travel to the valley this time of year to see the spectacular fall colors, enjoy some wine tasting, and to bring home fresh peaches. Luckily for me, many of our local markets also proudly carry the hand-picked tree ripened peaches. Just another one of my favorite things about fall in our state.
- 2 pounds Ripe Peaches
- ¼ cup dried cranberries, rehydrated
- ¾ cups sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon chili powder, a little more if you like it spicy
- ½ cups butter, softened
- 1 egg
- ½ teaspoons vanilla extract
- 1 teaspoon lemon zest
- ¾ cups flour
- ¼ teaspoons baking powder
- 1 pinch Salt
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Heat the oven to 375° F.
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Peel, pit, and slice peaches into one inch wedges (drizzle with lemon juice to prevent the peaches from turning brown).
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Soak the dried cranberries in hot water for about 10 minutes to hydrate. Combine the peaches, cranberries, cinnamon, ginger, chili powder, ¼ cup of the sugar, and the cornstarch in a large mixing bowl. Let the fruit stand, stirring occasionally, until the sugar dissolves, 5 to 7 minutes.
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While the peach mixture is resting, make the dough by creaming together the butter and remaining ½ cup sugar in a medium mixing bowl.
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Beat in the egg, vanilla, and lemon zest until the batter is smooth. Add the flour, baking powder, and salt and stir until just combined.
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Transfer the peach mixture to an 8-inch square-baking pan. Drop the dough using a tablespoon over the fruit.
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Bake until the fruit is bubbling and the crust is golden, 50 to 55 minutes.
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Serve the cobbler warm with whipped cream or ice cream. Garnish with a dusting of chili powder. Now this is one “devilishly” delicious cobbler.
I was light handed in this recipe with the amount of chili powder. I personally like it kicked up a notch, the sweetness of the peaches works well with some heat.
