Easy Peachy – Peach Cobbler Recipe for Dummies by Seaspice Pastry Chef Jill Montinola

There are many ways to make a Peach Cobbler, yet finding a great, easy Peach Cobbler Recipe is hard to find.

Seaspice’s Executive Pastry Chef Jill Montinola’s thinks outside the crust with her reinterpreted version of the timeless summer favorite with an easy to follow, and even easier to execute, recipe. How can you not trust a sweet chef with 2 insanely adorable puppies?

Her twist to the classic dish? Add mangoes! Regardless of your current culinary skills, follow these instructions step by step and you will be on your way to convincing everyone you’re the next Martha Stewart without the jail time hopefully!

Peach Mango Cobbler Recipe

Topping
All purpose flour- 2 cups
Sugar- 1/3 cups
Baking powder- 1 teaspoon
Baking soda- ¼ teaspoon
Salt- ½ teaspoon

Butter, frozen and cut small- 8 tablespoon

Crème fraiche- 1/2 cup
Egg-1 each

Mango chips, cut small- ½ cup

Directions

Mix together the dry ingredients in a bowl.
Then slowly add the butter.
In a separate bowl, mix the crème fraiche and egg, then add to the dry ingredients and butter mix.
Then add the mango chips.
Gather the dough together into a disc, wrap and let it rest in the cooler for at least 30 minutes.

Filling
Peaches, peeled, no pit, sliced 8 each
Sugar ¼ cups
Brown sugar ¼ cups
Lemon juice 1 teaspoon
Cornstarch 2 teaspoon
Lavender, dried 1 pinch

Mix together the ingredients for the peach filling.
Transfer into an oven safe bowl or cast iron pan.
Bake at 375F for 10 minutes.
Then spoon the topping on top of the warmed peaches, glaze with heavy cream and sugar.
Bake the cobbler for another 30 minutes to completely cook the peaches and the mango topping.

Chef Jill’s tips:

• Do not over mix the topping to maintain its crumbly texture
• Add your favorite spice in either the peach itself or the topping
• Serve the cobbler hot from the oven, drizzle with caramel and ice cream

Check out some bacon recipes from the one and only Chef Ingrid Hoffman