Fluffy Peach Cobbler

This fluffy and flaky peach cobbler quickly comes together in an Instant Pot. Top with a white wine whipped cream and everyone will come back for seconds.
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A British-style grunt or cobbler consists of dumpling batter cooked in fruit on the stovetop. Think of the texture of Bisquick dumplings in soup. They blow up into doughy puffs that look wet on the outside, but are biscuit-like inside.

You’d assume for dessert, one would use a dessert wine. But for the peaches to sing, try a drier, lighter wine like the Jadix 2015 Picpoul de Pinet. Halve smaller peaches, and cut large ones into quarters. It’s fine if they’re a little squishy. If you don’t have 2 cups of white wine, replace the missing amount with orange juice. Substitute the wine whipped cream with vanilla ice cream if you’re serving younger guests.

How to Pair Wine with Peaches
Fruit Filling Ingredients
  • 10 ripe peaches, peeled, pitted and sliced
  • 2 cups dry white wine
  • ½ cup orange juice
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 3 teaspoons cornstarch
Batter Ingredients
  • 4 tablespoons butter, softened
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • ½ vanilla bean, scraped
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
Whipped Topping Ingredients
  • 1 cup heavy cream, chilled
  • 1 teaspoon granulated sugar
  • ½ vanilla bean, scraped
  • 1 teaspoon white wine, chilled
Directions

For the fruit filling:

Combine ingredients in bowl of Instant Pot. Add peaches, and sauté for 3–5 minutes to soften.

For the batter:

In another bowl, cream butter and sugar until completely incorporated. Add heavy cream and vanilla gently. Fold in flour and baking powder a little at a time. Batter should be ragged and sticky, not smooth. Place spoonfuls of batter over peaches. Don’t cover completely. Push each dough ball down into peaches.

Secure lid and close pressure valve. Cook on high pressure for 10 minutes. When done, let pressure drop naturally for 5–10 minutes. Release remaining pressure, according to the manufacturer’s instructions.

For the whipped topping:

In mixing bowl, whip heavy cream, sugar, vanilla and white wine until light and fluffy. It should double in volume and clump into whisk. Don’t overwhip, or it will turn to butter. Chill in refrigerator until ready to serve.

Serve warm scoop of cobbler in bowl. Top with wine whipped cream. Serves 6–8.

Published on July 14, 2018


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