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Peach Cobbler Diablo
Spicy, sweet, and hot, 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.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Ingredients
- 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
Method
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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.
Cooks Notes
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.