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Peach and Pistachio Cobbler

Peach and Pistachio Cobbler
Peach and Pistachio Cobbler

Peaches are sweet and abundant for summer.   Now is the opportune time to enjoy these fresh, stone fruits in baked goods, smoothies, desserts, main and side dishes …peach tinis and teas.   Juicy, sweet and seasonal peaches are fantastic grilling fruit too.   The caramelization of the sugars from the peach lend to an even sweeter tasting fruit and texture that is welcoming on a warm Summer’s day with a dollop of sweet cream or vanilla ice cream.

Don’t let the season escape you without enjoying some homemade goodness, baking up traditional desserts like peach pie and peach cobblers.   I had a delicious experience trying a recipe for Peach and Pistachio Cobbler from the Fruit Dessert cookbook, part of the Williams Sonoma Collection.     What I liked about this recipe was the firm cobbler topping, it wasn’t soggy or mushy and it held up well to envelope and protect all the juicy fruit and juices waiting below.     The sugary-cinnamon sprinkled on top before baking, adds to the warm presentation and the natural crimson and gold colors of the baked peaches are brilliant.   The sweetness comes from the peaches, not the cobbler’s topping.

Time Saving Tip:
Invested a mere $12 for a peach pitter/slicer (check out Williams Sonoma).   One of my best and most useful kitchen gadget investments.   The amount of time it saves and the evenly sliced fruit has me quickly moving on to other things.

I sure could’ve used one of these pitters when I was attempting slices from a mango for the Rum-Glazed Shrimp and Mango with Spinach dish (notice no mangoes in the photographs).    The process turned out to be a big, juicy mess with much frustration.    My next kitchen gadgets investment will be both a mango and cherry pitters (hint, hint to Hubby).

Peaches

Teenie Notes
  • I enjoy nuts in my baked goods. If you do too, adding more pistachios wouldn’t hurt.
  • If you enjoy using peaches in your baking and cooking, the small investment made in adding a pitter/slicer specifically for peaches will be invaluable in your kitchen gadgets repertoire.
  • The original recipe calls for whole milk.   I used low-fat or 2% milk and it turned out great.
  • If you like a sweet cobbler toppings, I would suggest you add more sugar.  It was perfect for me because the peaches are at their sweetest right now so I didn’t need the topping to compensate for tartness.
  • Do let the cobbler cool for at least 30 minutes to an hour before slicing into it so that the sweet, syruppy peaches have time to thicken up.
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Peach and Pistachio Cobbler
Peach and Pistachio Cobbler
source adapted from Fruit Dessert by Williams Sonoma Collection

Makes 8 – 12 Servings

Ingredients

Peach Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8-10 peaches, pitted and sliced 1 inch thick (your option to peel or not)

Topping
2 cups unbleached all-purpose flour
1/2 cup unsalted pistachios, finely chopped
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup low-fat/2% milk

1/4 teaspoon cinnamon
1 tablespoon sugar

Directions

Preheat oven to 350 degrees. Use non-stick spray to coat a 12-inch oval or 9×13 inch rectangular baking dish with a 2 quart capacity.

Prepare Filling: In a small bowl, stir together the sugar, cornstarch, cinnamon, nutmeg and salt. Place the peaches in a large bowl, sprinkle with the sugar mixture and gently toss to distribute sugar mixture evenly through peaches. Spread the peach mixture in the prepared baking dish and set aside while you prepare the topping.

Prepare Topping: In a large bowl, mix together the flour, pistachios, sugar, salt, and baking powder. Using a pastry blender, large fork or your fingers, cut or rub the butter into the flour mixture until the texture looks like coarse cornmeal. Leave some pieces of butter about the size of a small pea. Add milk and stir/incorporate just until the mixture pulls together.

Pinch off chunks of the dough and place them on top of the peach mixture. Work through to cover completely with topping.

In a small bowl, mix together cinnamon and sugar and sprinkle the cinnamon sugar on top of the dough. Bake until the topping is firm and golden brown and the peach/sugar filling bubbles slowly, about 40-50 minutes.

Remove from the oven and let the cobbler cool for at least 30 minutes before serving.

Reader Interactions

Comments

  1. Dot says

    Looks awesome Cristina!

    I had a pistachio and mango desert the other night, and loved that combo… i’m thinking peaches would be an excellent choice as well.

  2. Alisa says

    Hi Cristina, this is my first visit to your site and I just love it! Your photos are beautiful and inviting…and they also make me really hungry! This is delicious!

  6. Nicole @ The Dirty Oven says

    You cobbler looks great. What a fun combo of flavors. To answer your question the Cataplana was a gift from my mother in law. I think she got it a Sur La Table. They come in a few different sizes.

  8. Chef Dennis says

    hi Christina
    That has to be the best cobbler I have ever seen!! your topping with the pistachios looks so tasty!! I love pistachios! I almost bought the peach slicer, I was there getting a cherry pitter last week….I knew I should have picked one up!! Thanks for letting us know it works so well! Great Images as usual!
    Dennis

    • Cristina - Teenie Cakes says

      You are kind Chef and thank you. Yes…the peach slicer is such a time saver and I effortlessly had sliced, pitted fruit in no time. I just picked up a cherry/olive pitter too. These kitchen gadgets make it so much more enjoyable, more productive & efficient use of time and I’m quickly on to other tasks at hand (like finishing the dish and eating it). 🙂

    • Cristina - Teenie Cakes says

      Thank you Lori Lynn. The pitter is such a time-saver and efficient. I was so impressed with the peach pitter…I just added a cherry/olive pitter to my kitchen gadget drawer…there’s no stopping me now! 😉

  11. FOODESSA says

    I’m nuts about pistachios!
    Soon we’ll be having an abundance of peaches coming in from the Ontario region.
    I can’t wait to try all the yummy recipes that go with this fruit.

    Thanks for sharing and flavourful wishes,
    Claudia

  15. wannafoodie says

    I love all of these pitted fruits and, after developing an allergy to fresh/raw forms, I have to live vicariously through the cooked versions. This sounds like it captures all the best parts of the season and fruit but would let a poor sap like me enjoy it! 🙂

    • Cristina - Teenie Cakes says

      Wow…an allergy to fresh or raw fruit? It’s a fortunate thing, at least, that you can enjoy them cooked. You’re not a poor sap, wannafoodie. It’s an oppty to enjoy and create gorgeous stone fruit dishes and desserts! 😉 Hope you’re enjoying the summer!

  16. Chiara says

    the best pistachios in the world is what is produced in Sicily, Bronte is the name of the town,do you know? It’ really fantastic! Thanks for sharing this wonderful recipe…

    • Cristina - Teenie Cakes says

      Hi Chiara – thank you for sharing this information about pistachios from Bronte. I enjoy learning about details like this. I’m on the lookout from now on where my pistachios are from…and may just have to seek some ‘stachios specifically from Bronte to try ’em out! ;o)

  17. bunkycooks says

    Hi there. It looks like you figured out the question! 🙂 Your cobbler looks delicious! I would not have thought to try pistachio with the peaches. I bet it is interesting. I just made a fruit desert last night. The beautiful fruits and berries are too good to pass up right now.

    • Cristina - Teenie Cakes says

      Hi bunkycooks – actually still haven’t figured it out. I like how yours “counts” You’re right…the gorgeous and sweet fruits/berries inspires fresh use before they’re gone for the year (then we have to settle for frozen or tart fruit).

  18. FrenchPressMemos says

    This looks fabulous! Colorado peaches were ripe and gorgeous at the market today. I might need to use some of the ones we got for this. And I love nuts in my baked goods as well!

  19. Chef Dennis says

    Hey Christina
    great cobbler!!
    When you have time please stop by my blog, I have some awards for you, if you would like to accept them
    Dennis

  20. Monet says

    I adore peaches, and I love making cobblers during these later summer months. I have never thought to add pistachios to my peach cobbler though, and I’m so excited you posted this recipe. I can’t wait to give it a go!

  21. Kristen says

    The topping sounds great. I don’t like too much sweetness overpowering the fruit and this one, with the lovely flavor of the pistachios is a winner!!

  23. The Duo Dishes says

    You can find whole mango slicers on the market too. Apparently they work wonders if you’re into that. Love the ‘stachios in this recipe. Never would’ve thought to pair them with peaches, but why not?

    • Cristina - Teenie Cakes says

      Hi Duo Dishes – Thanks for the heads up on the mango slicers. I’m not skilled with mangos so I’d definitely could use one. I made a mess of things the last time I tried to core/slice a mango.

      Hopefully stachios are still more attainable than our infamous pine nuts! 😉

    • Cristina - Teenie Cakes says

      Hi Baking Serendipity – I thought the pistachio part of the recipe was interesting too. How can a dessert go wrong with peaches and pistachios? Peaches…you’re right – are a delicious summer treat.

  28. Julie M. says

    Oh how I love peach cobbler (peach anything really!). You’re reminding me that it’s time to take the boys out to orchard and pick our own. We did it last year and had peaches for weeks after. Yum!

    • Cristina - Teenie Cakes says

      Julie – that sounds so fun and memorable. Picking your own peaches from your own tree. I hope my new, baby peach tree survives and hopefully next year we’ll enjoy it’s fruit. I look forward to visiting your blog, mommiecooks, and see all you delicious creations. 🙂

  29. megan says

    oh yum, I love cobblers, and I can’t remember the last time I made one! Although I’d probably opt for the sweeter topping…I love sweet desserts 🙂

  32. Kristi Rimkus says

    I adore cobblers. You can sweeten them to your liking and use almost an fresh fruit you have on hand. Costco’s frozen berries make wonderful cobblers. I have some apricots that need to get eaten. I think I’ll try your recipe and use them up. Thank you!

    • Cristina - Teenie Cakes says

      Kristi – I’m a Costco girl. You just can’t beat the quality, variety and reasonable prices. Berry cobbler sounds delicious and it would be colorful and tasty. I need to pick up some apricots!

  34. Brian @ A Thought For Food says

    Peach cobbler just screams summer. Love the added pistachios (one of my favorites)… top this with some vanilla ice cream (or maybe some ginger ice cream) and you’ve got quite the dessert!

  35. Cajun Chef Ryan says

    The combination of the peaches and pistachio in this cobbler makes for a great dessert treat.
    My dear wife has been on a 9×13 pan cooking kick lately, and this will be a perfect addition to her dessert list.

    Bon appetit!
    =:~)

    • Cristina - Teenie Cakes says

      Thank you Chef Ryan. My 9×13 pan makes me happy too. However, it is sometimes a challenge to create room in our fridge for its size (thus deterring me from over-cooking or baking …{is that possible?} ).

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