Basil Peach Pepper Parmesan Cobbler

Basil Peach Pepper Parmesan Cobbler

6
Chef John 21686

"I know it sounds completely wacky, but it is unbelievably delicious. If you've ever enjoyed a fruit-and-cheese Danish, you know that mixing cheese with fruit really isn't that crazy. It works so well together. These are time-tested flavor combinations."

Ingredients

1 h 20 m servings 531 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 101.9g
  • 33%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
  2. Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
  3. Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
  4. Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.
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Reviews

6
  1. 8 Ratings

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Probably won't be able to have regular old Peach cobbler again thanks to this recipe. :)

Dear G-d! This is to die for. Just make it. Unbelievable

I really enjoyed the addition of fresh basil, and the parmesan was nice as well. I'm not so sure about the pepper though. I suspect the grind on my pepper mill was set too course because some bi...

Great flavor combo that I wouldn't think of on my own. The dough came out a little chewy but otherwise everyone loved it!

This recipe is a perfect flavor combination. Amazing- every time.

interesting taste, not bad but not terrific either. MUST use elf rising flour, otherwise, a lump of dough.