2 cups all-purpose flour
1 1⁄2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1⁄2 cup crème fraiche
1 cup whole milk
2 teaspoons vanilla extract
2 pounds peaches, pitted and cut into 1⁄2 inch wedges
1 cup peach preserves
1⁄4 cup (1⁄2 stick) unsalted butter


This enticing recipe features delectable summer-ripe peaches, crème fraiche, vanilla extract and rich peach preserves. The caramelized textures and delightful scent creates a sophisticated dessert.


Prepare oven according to Mugnaini’s Baking Environment, 450 – 550˚F

Whisk first 4 ingredients in a medium bowl. Whisk eggs, crème fraiche, milk and vanilla in a medium bowl. Add egg mixture to dry ingredients, whisk until smooth. Melt butter in a 12” cast-iron skillet in the mouth of the oven. Swirl pan to coat with butter. Remove from the oven.

Add batter to pan. Arrange peaches over batter, and then spoon dollops of preserves evenly over batter. Bake until a tester inserted into the center of the cobbler comes out clean, about 30 minutes. Rotate the skillet half way through cooking time. Loosely cover the cobbler with foil if it is getting too brown.

Serve with whipped cream or vanilla gelato.