A chocolate coating and candy or nuts are applied to Granny Smith apples. Use dark, milk, or white chocolate of your choice for this recipe. Making this with kids is a terrific idea anytime, not just around Halloween.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 teaspoons butter, melted
- ⅔ cup self-rising flour
- ½ cup white sugar
- ⅔ cup cold milk
- 1 tablespoon finely shredded Parmigiano-Reggiano cheese
- 1 pinch freshly ground black pepper
- 1 large fresh peach – peeled, pitted, and sliced
- 2 tablespoons white sugar
- 2 leaves fresh basil, torn
- ½ teaspoon balsamic vinegar
- 1 teaspoon water
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 666 mg |
| Sugars | 71 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I love all of Chef John’s recipes, my low rating does not reflect on his recipe; I didn’t have self-rising flour and forgot to add additional baking powder and salt because I was rushing around getting the main course together. The cobbler never rose up and looked and tasted like a solid blob of school library paste.Ugh! Will give it another try with the proper flour and review it again. Thanks so much for your great recipes, Chef John.
I used a different batter recipe but one that was very similar. While I did like the cheese in here I don’t really think it added to the whole combo and next time I will omit it to see if I like that better. The basil was good and I need to do more black pepper.
I followed the recipe and it tasted more like sweet still. We liked it!
I would certainly make it again. We really liked it. No changes.
Very disappointing. My ramekins were too small, so I made this cobbler in a small rectangular glass loaf pan. Other than that, I followed the recipe exactly. The cobbler turned out rather stodgy, (heavy). The flavours were very good, but the texture of the cake part was not. I will probably try the savoury flavour combination with peaches …. in a different recipe.
7-31-15 Different, liked it, would make it again and would try to cut back on the amount of butter. For an odd combination of ingredients it was good. Bonnie
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
interesting taste, not bad but not terrific either. MUST use elf rising flour, otherwise, a lump of dough.
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 bites were quite potent with black pepper!
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.