Cobbler, crisp, crumble or buckle ‒ I’ll take it any way you bake it. Growing up in Louisiana, I was privy to a world where fresh fruit grew year-round, and there was no shortage of ladies attempting to fatten you up with their prize-winning cobblers. What I did not grow up with was the delicious knowledge of Fromage Blanc, also known as Fromage Frais. Don’t confuse this soft-textured cheese with cream cheese; it is truly in a league of its own.
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Serves | 6 |
Fromage Blanc Ice Cream
- 1 vanilla bean
- 1 cup + 2 Tbsp sugar
- 1¼ cups milk
- 5 egg yolks
- 1½ cups Fromage Blanc*
- ½ cup mascarpone
- 8 peaches, peeled, pitted and sliced
- 4 mangos, peeled, pitted, and sliced
- 1 cup softened unsalted butter, plus more for greasing pan
- ½ cup brown sugar
- ½ cup dark rum
- 1 Tbsp vanilla extract
- 1½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- ½ cup instant oats
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 cup cold butter
- 1 cup chopped pecans
| Preparation – Fromage Blanc Ice Cream | Cut the vanilla bean in half lengthwise and scrape the pod to remove the contents. Add the contents of the bean to the sugar and use your hands to mix until well-incorporated.
In a medium saucepan, heat the milk to a simmer. In a large bowl, whisk together the sugar mixture and egg yolks. Add the warm milk to the sugar-yolk mixture. Rinse out the saucepan and return the mixture to it. Heat on medium-low, stirring continuously to prevent the custard from burning. When the custard has thickened, strain and cool. Using a whisk, blend in the cheeses and freeze in an ice cream maker.
| Preparation – Filling | Preheat the oven to 375ºF. Butter the bottom of a 9x13-inch pan. Mix all of the ingredients together in a large bowl until fruit is well-coated. Transfer the ingredients to a sauté pan and cook just until the peaches are tender. Remove from the stove and pour the fruit mixture into the prepared pan.
| Preparation – Cobbler | In a large bowl, mix the flour, sugars, oats, cinnamon and salt together. Cut in the butter with your fingers until the mixture becomes crumbly. Mix in pecans.
| Assembly – Filling/Cobbler | Divide the filling evenly into 6 individual oven-safe dishes. Sprinkle with cobbler and bake for 45 minutes or until filling is bubbling and topping is crisp.
| To Serve | Place a scoop of Fromage Blanc ice cream over each cobbler and serve.
* Fromage Blanc can be purchased from and delivered to your home by Fox River Dairy, 314.382.8700. It can also be purchased at Whole Foods Market.
SUGGESTED WINE PAIRING: Stone Hill Spumante Blush, N.V. from Stone Hill Winery, Hermann, Mo., stonehillwinery.com