Where are my Disney/Pixar friends?! (for this one reference…)
If you have been living under a rock and haven’t seen Ratatouille, just go ahead and do yourself a favor and get this movie…like now. It’s adorable and I love the fun they have with cooking and food!! (The dreamy French overtones don’t hurt either)
The point of this post is NOT to pitch this cute movie but I’m really relating to this scene in the movie right now…
You know when the mean food critic, Anton Ego, eats a bite and is instantly transported to another time and memory? This scene PERFECTLY depicts the feelings I had while creating (and eating) this scrumptious recipe.
A few weeks ago on our Instagram, we held a stories poll for our followers to vote on what they wanted us to make with our fresh peaches that JUST came to ripen on our tree last week. Cobbler won 60% to 40% over crisp!
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Both would have been a challenge for me. I’ve NEVER IN MY LIFE made either, but have eaten enough in my lifetime to feel that I’d make a fine taste tester in this arena! 😉
What happened next was a bit surprising. I started out aiming for a traditional peach cobbler but grew bored and uninspired…why box myself in? Why be something I’m just not!? Let’s take a step away from tradition for a moment and embrace something sweeter…
I’m NOT Paula Deen, I’m NOT the Pioneer Woman! I am a little bit kooky with a touch of sweet and you know what!? I’m OWNING IT!
After studying up on cobbler for a couple of days and getting the cooking times and temperature down while making sure my ratios were spot on, I dove into the “masterpiece” (ok, it’s not a real masterpiece, but it’s pretty damn good!)
Cobbler crust itself was never the highlight for me with the traditional dessert. I always found it just too “bread-y” and just not what I looked for in a dessert. It was always about the peaches and sometimes *gasp* I’d even weed through the cobbler to just eat the peach filling (it’s healthier that way too, right!? 😉 )
I knew if I was going to go down the cobbler road, I wanted the WHOLE dessert to be memorable and delicious and something unique and warm and lovely all around.
Unfortunately, I can’t claim to be the first to “snickerdoodle” a cobbler, but I can tell you that the maple *punch* is an unexpected and welcome addition to this yummy dessert party! You definitely don’t lose out on the gooey peach filling AT ALL and it is mellow enough to ask yourself…”But, like…what IS that flavor that I’m tasting?!” Really, all of these flavors were just MADE to be married together.
Right out of the oven!! OMG!!! Who else wants to just stick a spoon right in that crust!?
The first bite…oh. my.
It shot me RIGHT back to baking cookies with Mom at Christmas and then bursting into summer with a heavenly soft juicy bite of peach. The maple, the cinnamon, the crumble…It seriously is a winning combination.
Try it out! Let me know what you think! What fun variations on traditional recipes have you done!?
SNICKERDOODLED MAPLE PEACH COBBLER
Prep time:
Cook time:
Total time: About 6
Serves: 4 very hungry adults OR 8 if you’re wanting to pretend you eat the right portion sizes
Ingredients
Peaches:
4 cups sliced fresh peaches (we keep the skin on, but whatever you prefer! You can also go “canned”…buy why?!)
Preheat oven to 375°. Prep a baking dish…I used a 9×9 deep dish, but if you don’t have that, try a 9×13 for a shallower cobbler (Prep = BUTTER that dish! Or spray if that’s your deal)
Peaches: In a medium bowl, add the sliced peaches, sugar, cinnamon and maple syrup. Stir to coat peaches completely without breaking the fruit up! (Easy does it…gentle hands) Let them hang out for a bit while you put together the crust! Mmmm all of those delicious ingredients melding together!
Snickerdoodled Dough: In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Add the melted butter, beaten egg and maple syrup. Stir it up!!
Press half the crust evenly into the bottom of the prepped dish. Dump the sliced peaches on top and press the remaining crust on top of the peaches (or crumble…)
Sprinkle cinnamon-sugar mixture evenly over the top of the cobbler.
Bake about 35-45 minutes or until golden brown and slightly bubbly (If yours doesn’t bubble…don’t worry! It’ll still be done if it’s just golden brown).
