Name: Basil Peach Pepper Parmesan Cobbler
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Butter, melted - 4 teaspoons; Self-rising flour - ⅔ cup; White sugar - ½ cup; Cold milk - ⅔ cup; Finely shredded Parmigiano-Reggiano cheese - 1 tablespoon; Freshly ground black pepper - 1 pinch; Fresh peach - peeled, pitted, and sliced - 1 large; White sugar - 2 tablespoons; Fresh basil, torn - 2 leaves; Balsamic Vinegar - ½ teaspoon; Water - 1 teaspoon

Ingredients for - Basil Peach Pepper Parmesan Cobbler

1. Butter, melted 4 teaspoons

2. Self-rising flour ⅔ cup

3. White sugar ½ cup

4. Cold milk ⅔ cup

5. Finely shredded Parmigiano-Reggiano cheese 1 tablespoon

6. Freshly ground black pepper 1 pinch

7. Fresh peach - peeled, pitted, and sliced 1 large

8. White sugar 2 tablespoons

9. Fresh basil, torn 2 leaves

10. Balsamic Vinegar ½ teaspoon

11. Water 1 teaspoon

How to cook deliciously - Basil Peach Pepper Parmesan Cobbler

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.