Deconstructed Barrel-Aged Peach Cobbler – AS SEEN ON CW
Looking for the perfect late summer, early fall dessert? We’ve got you covered!
Servings
12people
Cook Time
1 hour
Servings
12people
Cook Time
1 hour
Ingredients
Caramelized Peaches
  • 6 peachescut in half
  • 1/2cup (1 stick) unsalted buttermelted
  • 3/4cup brown sugar
  • 1teaspoon cinnamon
  • 11/2teaspoons pumpkin pie spiceor mixture of nutmeg, cloves, ginger, cinnamon
  • 1teaspoon vanilla extract
  • 1/4cup Green Flash Ochre Frumentoor other dark, barrel-aged beer
Raspberry Beer Compote
  • 3cups fresh raspberriesrinsed
  • 3tablespoons sugar
  • 3tablespoons Green Flash Natura Morta Boysenberryor other fruity, barrel-aged beer
Maple Pretzel Brittle
  • 2 cups pretzels
  • 1/2cup oats
  • 1/2 cup all-purpose flour
  • 1/2cup (1 stick) unsalted buttermelted
  • 1/4cup maple syrupor to taste
  • 1/2cup walnutsoptional
  • 4strips baconchopped, optional
Instructions
Caramelized Peaches
  1. Set oven to 400 degrees F. Place melted butter and the rest of ingredients in a medium bowl. Whisk to combine. Pour into baking dish. Place peaches cut side down on top of the caramel beer sauce and bake for 20 minutes, or until peaches are softened and sauce is bubbling. When you smell the intense aroma of peaches and caramel, that’s a good sign it’s ready!
Raspberry Beer Compote
  1. Pat dry your raspberries with a paper towel and place in a medium-sized pot on the stove over medium high heat, adding sugar and beer. Stir to combine. When starting to boil, reduce heat to medium and let simmer for 20-25 minutes, or longer for a thicker consistency. Transfer to jar(s) and let cool. Store in refrigerator for up to 2 weeks. Tip: use leftover compote to top pancakes, french toast, or yogurt!
Maple-Pretzel Brittle
  1. Set oven to 375 degrees F. Prepare large baking tray with parchment paper, if you have it. Pulse pretzels in a food processor until finely chopped, but not pulverized. Place in a medium-sized bowl the rest of ingredients, adding walnuts or chopped bacon if desired. Stir to combine. Spread on baking sheet (with or without parchment) and bake for 15-20 minutes or until edges are beginning to brown. Remove from oven and let cool completely. Store in an air-tight container for up to a week. Tip: use leftover brittle as a salty-sweet beer snack!
Assembly
  1. Place warm peaches on serving plates, add a scoop of your favorite vanilla ice cream (we like Straus Family Creamery from Baron’s!), top with raspberry beer compote, garnish with plenty of maple-pretzel brittle, and pair with your favorite Green Flash or other barrel-aged beer. Cheers!