Peach Cobbler with Swiss Meringue Brûlée


This homey cobbler is the perfect summer dessert, especially when topped with a scoop of fresh meringues.

Ingredients for the Filling:

  • 2 1/2 lb.(6 to 7 medium) firm but ripe peaches, peeled and cut into wedges
  • 1/4 cup sugar
  • 1 Tbs. cornstarch
  • 1 Tbs. fresh lemon juice
  • Pinch salt

Ingredients for Biscuit Topping:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 5 Tbs. cold unsalted butter, cut
  • into 1/4-inch pieces
  • 1/3 cup plain whole milk yogurt
Ingredients for Meringues:
  • 4 egg whites
  • 1 cup sugar


Directions for the Cobbler:
Preheat an oven to 425°F.
Peel, pit and slice the peaches.
In a bowl, toss together the peaches, lemon juice, salt, sugar and cornstarch. Spread in the prepared baking dish, place the dish on a baking sheet, and bake for 15 minutes.
To make the biscuits, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Scatter the butter over the flour mixture and cut in with a pastry blender until the dough resembles coarse cornmeal with chunks of butter the size of peas. Add the yogurt and stir and toss with a fork just until the ingredients come together.


When the filling has baked for 15 minutes, remove it from the oven. Drop the dough onto the filling in 6 heaping, evenly spaced spoonfuls. Return to the oven and bake until the peach juices are bubbling, the topping is golden brown and a toothpick inserted into the topping comes out clean, 15-20 minutes more.
Transfer to a wire rack and let cool for at least 30 minutes.


Directions for Meringues:
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.


Place a spoonful of the meringue on top of each biscuit. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately.



Christine's Pantry said...
August 3, 2011 at 2:24 PM  

Looks wonderful! Love it.

Torviewtoronto said...
August 3, 2011 at 2:43 PM  

this looks wonderful lovely pictures

S.V. said...
August 3, 2011 at 11:09 PM  

This looks to pretty to eat, but I would eat it.

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