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Basil Peach Pepper Parmesan Cobbler

Chef John

"I know it sounds completely wacky, but it is unbelievably delicious. If you've ever enjoyed a fruit-and-cheese Danish, you know that mixing cheese with fruit really isn't that crazy. It works so well together. These are time-tested flavor combinations."
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Ingredients

1 h 20 m servings 531 cals
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 101.9g
  • 33%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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 bi...

Most helpful critical review

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 st...

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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 st...

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 bi...

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

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.

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

interesting taste, not bad but not terrific either. MUST use elf rising flour, otherwise, a lump of dough.