Total Time:
2 hrs 30 mins
People drive from all over to try this peach cobbler from Dickey Farms in Musella, Georgia. Now you can make it at home! Serve this classic summer dessert with homemade Peach Ice Cream to get the most of peak peach season.
Advertisement – Continue Reading Below
Ingredients
For the Peach Ice Cream:
- 3
large peaches, peeled and sliced
- 4 cups
whole milk
- 1
(14-ounce) can sweetened condensed milk
- 1
(5-ounce) can evaporated milk
- 1/4 cup
sugar
- 1 Tbsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
For the Peach Cobbler:
-
Cooking spray
- 1 cup
all-purpose flour, spooned and leveled
- 2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1 cup
plus 2 tablespoons sugar, divided
- 1 cup
whole milk
- 1/2 cup
(1 stick) unsalted butter, melted
- 4 cups
peeled and sliced peaches
- 1/4 tsp.
ground cinnamon, if desired
-
Peach Ice Cream
-
- Step 1Make the Peach Ice Cream: Pulse peaches in a food processor just until smooth with some chunks remaining, 10 to 12 times. Combine peaches, whole milk, condensed milk, evaporated milk, sugar, vanilla, and salt in a bowl. Cover and refrigerate until cold, about 2 hours. Pour chilled ice cream base into an ice cream maker. Process according to manufacturer’s instructions. Freeze until firm, at least 2 hours and up to overnight.
- Step 2Make the Peach Cobbler: Preheat oven to 350°F. Grease a 9-by-13-inch baking dish. Whisk together flour, baking powder, salt, and 1 cup sugar in a bowl. Whisk together milk and butter in a second bowl. Add wet ingredients to dry ingredients and stir to combine. Transfer batter to prepared pan. Toss together peaches and remaining 2 tablespoons sugar in a bowl. Place peaches on batter. Sprinkle with cinnamon, if using.
- Step 3Bake until batter rises through fruit and top is golden brown, 45 to 50 minutes. Serve warm, topped with Peach Ice Cream.
- Step 1Make the Peach Ice Cream: Pulse peaches in a food processor just until smooth with some chunks remaining, 10 to 12 times. Combine peaches, whole milk, condensed milk, evaporated milk, sugar, vanilla, and salt in a bowl. Cover and refrigerate until cold, about 2 hours. Pour chilled ice cream base into an ice cream maker. Process according to manufacturer’s instructions. Freeze until firm, at least 2 hours and up to overnight.
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below
