Other Desserts

Peach Cobbler with Swiss Meringue Brûlée

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

Peach Cobbler with Swiss Meringue Brûlée

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  • 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 of 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.

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  • Reply
    Christine's Pantry
    August 3, 2011 at 6:24 pm

    Looks wonderful! Love it.

  • Reply
    August 3, 2011 at 6:43 pm

    this looks wonderful lovely pictures

  • Reply
    August 4, 2011 at 3:09 am

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

  • Reply
    August 5, 2011 at 12:17 am

    wow- divine!

  • Leave a Reply

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