The Chew: Peach Melba Cobbler Recipe

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The Chew: Peach Melba Cobbler

Patti Labelle was thrilled to be on The Chew as their guest co-host for the day. Clinton Kelly shared that he actually puts Patti at the top of his list of favorite guests who have come on the show, because she’s so down to earth, despite being a superstar. Patti was absolutely humbled and felt so blessed to help Clinton prepare a sweet dessert! The theme of the episode was shortcuts, so Clinton and Patti prepared a Peach Melba Cobbler using frozen dinner rolls! It sounds like a fancy dessert that couldn’t handle any shortcuts, but this truly works!

To get the recipe, click next page.

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The Chew: Peach Melba Cobbler Recipe Ingredients

The Chew: Peach Melba Cobbler Recipe

Patti Labelle and Clinton Kelly prepared an incredible Peach Melba Cobbler with one life-changing shortcut! (patruby / Flickr)

  • 1 C heavy cream
  • 3 eggs
  • /4 tsp salt
  • 1 C brown sugar
  • 1 package frozen french dinner rolls – 8 rolls, thawed and broken into 1/2-inch pieces
  • 1 tbsp butter – for greasing
  • 1 1/2 C whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 bags frozen peaches – thawed, drained, 16-oz each
  • vanilla ice cream – to serve

For the Raspberry Sauce:

  • 1/2 C sugar
  • 1 bag frozen raspberries – 12-oz
  • 1 orange – juice and zest

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The Chew: Peach Melba Cobbler Recipe Directions

  1. Preheat the oven to 325 degrees
  2. Grease a 9×13-inch rectangular baking dish with butter
  3. In a large bowl, whisk together milk, heavy cream, salt, vanilla, eggs, brown sugar, and cinnamon
  4. Gently fold in the rolls and peaches
  5. Pour the mixture into a greased baking dish and let soak for 15 minutes
  6. Cover with foil and put the baking dish into the oven for 45 minutes
  7. Remove the foil and bake another 30 minutes
  8. Remove from the oven and let cool for 15 minutes

For the Raspberry Super Sauce:

  1. While the cobbler is baking, in a medium saucepan, add the sugar, raspberries, and the orange zest and juice, and put over medium heat
  2. Cook until the berries burst
  3. When ready to serve, pour the sauce over the Peach Melba and top with a scoop of vanilla ice cream

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