Description
This Peach Cobbler Dessert Pizza is a delightful twist on traditional cobbler, featuring a delicious crust topped with peaches and streusel.
Ingredients
Scale
- 1/2 cup (120ml) warm water
- 1 tbsp (13g) granulated sugar
- 1 and 1/4 tsp (4g) active dry yeast
- 1 and 1/4 cups (155g) all-purpose flour
- 1 tbsp (15ml) olive oil
- 1/2 tsp (1.5g) cinnamon
- 1/2 tsp (3g) salt
- 1/4 tsp (1.5ml) vanilla extract
- 4 small peaches, sliced about 1/4 thick
- 1/4 cup (50g) light brown sugar, packed
- 1/2 tsp (1.5g) cinnamon
- pinch of nutmeg
- 3/4 tsp (3.75ml) lemon juice
- 2 tsp (10ml) corn starch
- 2 tsp (10ml) water
- 1/4 tsp (1.5ml) vanilla extract
- 3 tbsp (42g) cold salted butter, cubed
- 2 tbsp + 1 tsp (33ml) olive oil
- 3/4 cup + 2 tbsp (100g) all-purpose flour
- 1/3 cup (66g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1.5g) cinnamon
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp (15-30ml) milk or water
- 1/4 tsp (1.5ml) vanilla extract
- pinch of cinnamon
- 1/2 tsp (1.5g) cinnamon
Instructions
- Make the Dough: Start by mixing 1 and 1/4 cups (155g) all-purpose flour, 1 tbsp (13g) granulated sugar, and 1 and 1/4 tsp (4g) active dry yeast in a bowl until well combined. It should feel light and fluffy. This mixture is crucial for an even crust.
- Add the Wet Ingredients: Pour in 1/2 cup (120ml) warm water and 1 tbsp (15ml) olive oil, then mix until a moist, slightly sticky dough forms. Avoid over-mixing to keep the dough soft.
- Shape the Crust: Transfer the dough onto a parchment-lined baking sheet and press it into a round shape, about a quarter-inch thick. Aim for even thickness for proper cooking.
- Pre-Bake the Crust: Bake in the oven at 375 degrees F until lightly golden and firm to the touch, about 10 minutes. Do not let it brown too much; it should smell buttery and inviting.
- Prepare the Filling: Slice 4 small peaches and toss them with 1/4 cup (50g) light brown sugar, 1/2 tsp (1.5g) cinnamon, and a pinch of nutmeg until coated. Do not let them sit too long to avoid excess juice release.
- Add the Filling: Spread the peach mixture evenly over your pre-baked crust, ensuring each slice has good coverage to avoid sogginess.
- Make the Streusel Topping: Mix 3/4 cup + 2 tbsp (100g) all-purpose flour, 1/3 cup (66g) brown sugar, and 3 tbsp (42g) cold salted butter until crumbly, resembling damp sand.
- Top & Bake: Sprinkle the streusel evenly over the peach filling. Bake until golden and delightful smelling, keeping an eye on it to prevent burning. If the streusel browns too quickly, cover it loosely with foil.
- Cool & Slice: Let the dessert pizza cool slightly before slicing. Wait a minute to let the juices set; enjoy your creation with family or friends.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat slices in the oven to maintain topping crispness.
- Expert Tips: Use ripe peaches for the best flavor. Prepare the streusel a day ahead for convenience. Check oven temperature with a thermometer for accuracy.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream on top. Drizzle with extra glaze for presentation, or pair with a light summer salad for balance.
- Recipe Variations: Replace peaches with plums or nectarines for variety. Add chopped nuts for crunch, or use cardamom instead of cinnamon.
- Ingredient Notes: Select ripe, juicy peaches for optimal sweetness. If using frozen peaches, ensure they are thawed and drained of excess moisture. For a dairy-free option, substitute dairy butter with dairy-free butter.
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 48g
- Sodium: 357mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg