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My review
Basil Peach Pepper Parmesan Cobbler
56k
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 531Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
9/4/2014
Probably won't be able to have regular old Peach cobbler again thanks to this recipe. :)
Most helpful critical review
8/24/2016
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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8/24/2016
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...
9/4/2014
Probably won't be able to have regular old Peach cobbler again thanks to this recipe. :)
8/20/2014
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...
6/22/2014
Great flavor combo that I wouldn't think of on my own. The dough came out a little chewy but otherwise everyone loved it!
6/24/2018
I would certainly make it again. We really liked it. No changes.
7/31/2015
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
8/18/2014
interesting taste, not bad but not terrific either. MUST use elf rising flour, otherwise, a lump of dough.