I love August in Colorado because peach season is now in full swing! To celebrate, I’m making this Colorado Peach Cobbler with homemade vanilla bean ice cream to top it all off!
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Some of you might be sad because August is here and that means summer is winding down, but don’t fret! It’s one of the best times of the summer – peach season!
I love this time of year where we live because we are so close to Palisade, Colorado where some of the best peaches (in my opinion) are grown! We try to get a box each year and make all sorts of peach desserts, jams, salsas and more. This year, it might be a bit tougher to find good peaches since we had a spring freeze, but I’m hoping we can get our hands on a few Palisade peaches!
I did find a few Western Colorado peaches at the grocery store to make this Colorado Peach Cobbler. It’s loaded with warm brown sugar, juicy peaches and topped with a fluffy, cake-like cobbler topping that is cinnamon-y and delicious! You’re going to want to make my peach cobbler one evening this week for dessert. It’s simple to whip up and delicious on an August night!
Tips for Making Colorado Peach Cobbler
Last year, we attended the Palisade Peach Festival and learned alllll about the different kinds of peaches – I had no idea there are so many varieties!
A tip that stuck with me is that you should use a variety of peach called “Freestone” for baking. For those of you who aren’t peach experts, Freestone Peaches are easy to cut away from the center pit. They are sweeter than other varieties of peaches but aren’t always super juicy, which makes them perfect for baked goods! They are typically large peaches with yellow flesh. We bought a box of these last year and they were DELICIOUS! The best peaches I have ever had. Freestone Peaches make great jam and are also super yummy on their own! You can read more about the other varieties of peaches here.
For this Colorado Peach Cobbler, I would suggest trying to find some form of Freestone Peach, but don’t worry if you can’t! Your cobbler will be just as yummy.
I would also 100% recommend serving this cobbler warm, right in the cast iron skillet with some vanilla bean ice cream on top! You can use my homemade recipe below or buy some from the store. Tillamook has a great vanilla bean ice cream!
I hope you are enjoying the last few warm summer nights before fall rolls around! I personally am looking forward to fall – it’s my favorite season! But until then, I’ll probably be making this peach cobbler on repeat!
I hope that you enjoy making this homemade peach cobbler! As always, be sure to tag @bucektsofyum in your photos on Instagram or use the hashtag #bucketsofyum in your posts so that I can see what you are baking!
If you are looking for another delicious summer pie recipe, check out my No-Bake Strawberry Cream Pie!
Colorado Peach Cobbler with Homemade Vanilla Bean Ice Cream
Ingredients
For the Colorado Peach Cobbler
- 4 tbsp salted butter
- 5 ripe, Colorado Freestone Peaches (or other peach variety)
- 1 cup packed light brown sugar
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 cup all-purpose flour
- ¼ cup chopped pecans (optional; you can omit or substitute with oats)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 stick salted butter, melted
- ½ cup whole milk
- cinnamon sugar for dusting
For the Homemade Vanilla Bean Ice Cream
- 2⅓ cup whole milk
- 2½ cup heavy whipping cream
- 1¼ cup granulated sugar, divided in half
- 2 tsp vanilla bean paste
- 7 large egg yolks
- pinch of salt
Instructions
For the Colorado Peach Cobbler
- Preheat oven to 400°F. Rinse and slice your peaches. You can remove the skin if you prefer.
- Add 4 tbsp. of butter to a 12-inch oven safe skillet and melt over medium heat. Stir consistently until the butter is brown and toasted, about 3-4 minutes. Remove from the heat and add in sliced peaches, ½ cup of brown sugar and vanilla bean paste (or extract). Toss to combine.
- Transfer skillet to the oven and bake for 10-15 minutes. Reduce oven heat to 375°F.
- In a large bowl, combine flour, pecans, baking powder, cinnamon, and remaining ½ cup of brown sugar. Add the melted butter and milk and mix until just combined. Do not overmix. Remove the peaches from the oven and drop scoops of batter onto the peaches in the skillet. Dust with cinnamon sugar.
- Bake in the oven for 25-30 minutes, or until golden brown on top. Let cool for 5 minutes and serve with homemade vanilla bean ice cream on top!
For the Homemade Vanilla Bean Ice Cream
- In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, a pinch of salt and vanilla bean paste. Whisk to combine and bring mixture just to a boil.
- While the milk/cream mixture is heating, combine the yolks and remaining sugar in a large bowl. Using a hand mixer on low speed or a whisk, beat the mixture until it is pale and thick.
- Once the milk/cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk/sugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of a spoon. DO NOT let the mixture boil or the yolks will overcook. This will only take a few minutes.
- Let ice cream base come to room temperature and then cover and refrigerate for 2 hours up to overnight.
- Make according to your ice cream maker's instructions. I like my Cuisinart Ice Cream Maker (linked below!)
Notes
- Store leftover cobbler in a container in the refrigerator for up to 3 days.
- You can also use store-bought ice cream. I like the Tillamook Vanilla Bean flavor!