Fresh Peach Cobbler

Ingredients

  • ½ C. unsalted butter
  • 1 C. all-purpose flour
  • 2 C. sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 C. milk
  • 5 C. fresh peeled and thinly sliced peaches
  • 2 Tbsp. lemon juice
  • 4 Cardamom seeds
  • ½ tsp. vanilla
  • 1 tsp. cinnamon
  • ½ tsp. fresh ground nutmeg
  • 1 pint French Vanilla ice cream
  • 1 375ml Riportella Bianco or other white port

Directions

Preheat Oven to 375°
Melt the butter in a 13x9x2 baking dish. Combine the flour, 1 cup sugar, baking powder, and salt, mix thoroughly. Add the milk and mix with a fork until just combined. Pour over the melted butter, do not mix.
In a sauce pan add 1 cup sugar, the peaches, lemon juice, cardamom seeds, and vanilla, bring to a boil and simmer for 5 minutes. Remove the cardamom seeds and pour the peaches evenly over the butter and flour mixture, do not mix. Sprinkle with the cinnamon and nutmeg, bake for 45-50 minutes until golden brown.
Spoon two large spoonfuls of cobbler onto a plate or bowl, top with one scoop of French Vanilla ice cream, then splash 1 ounce of Riportella Bianco over the top. Enjoy!
Serves 6-8

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Tasting Room Hours
Thursday - Monday
12:00 pm - 5:00 pm
or by appointment
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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