Homemade Peach Cobbler in a Cone

For a handheld take on a classic spoon dessert, try Homemade Peach Cobbler in a Cone! It’s so fun to serve at picnics and summer barbeques.  

Summer peaches are in season, and that means making lots of homemade peach desserts. They taste like a bite of pure summertime. This Peach Cobbler in a Cone is 100% more fun than peach cobbler in a bowl. The idea came from an article I read about a food truck in Florida serving peach cobbler in waffle cones. Kind of genius, right? (For those interested, it was NuNu’s Sweet Soul Food – I can’t find the cones on their current menu, but I’ll take one of everything else, please!)

Since I won’t be traveling to Florida any time soon, I decided to make my own version at home. It’s so fun to serve and even more fun to eat! A portable peach cobbler is practically made for summer barbeques. My homemade version comes à la mode, because I always have a scoop of ice cream with warm cobbler.

Homemade Peach Cobbler in a Cone

When you’re craving a taste of summer, try this easy homemade peach cobbler that’s served in a cone. Ready-made waffle cones can be found at the grocery store near the frozen foods section. Use your favorite ice cream flavor for serving. Vanilla bean is classic, but caramel or even coffee ice cream would be a wonderful accompaniment.

Recipe readers: The cobbler batter recipe contains no eggs. This is not a mistake.

This recipe serves 6-8, depending on how much ice cream you use to fill the cones. You can, of course serve this cobbler straight from the pan instead of serving it in a cone.

See the recipe notes on how to use any kind of peach you may have on hand. Fresh, canned, or frozen.

EQUIPMENT

• 8×8 inch baking pan
• Ice cream scoop

INGREDIENTS 

Peach Cobbler

• 1/2 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 1/4 cups granulated sugar divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt I like fine grain sea salt
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 1/2 cups sliced peaches
• 1/8 teaspoon ground cinnamon.

Waffle cones

• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons granulated sugar
• 6-8 ready-made waffle cones
• 4 oz. white chocolate melted

Assembly

• 1/2 gallon vanilla ice cream for serving

INSTRUCTIONS 

Peach cobbler

• Preheat the oven to 350F.
• Place the stick of butter in an 8×8 inch baking pan and melt in the oven, 3-5 minutes. Remove from the oven once the butter is completely melted.
• In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla. Whisk until a consistent pourable batter forms.
• Toss the peaches with the remaining 1/4 cup of sugar.
• Pour the batter over the melted butter, then top with the peaches. Sprinkle on the ground cinnamon. (As the cobbler bakes, the crust will rise to the top and the peaches will sink to the bottom.)
• Bake for 50 minutes to 1 hour, or until the crust is browned and well set. Remove from the oven and let cool to warm.

Dipped waffle cones

• In a small bowl, stir together the ground cinnamon and sugar; pour on a shallow plate. Place the waffle cones on a large sheet of parchment paper. Dip the top edges of the cones in the white chocolate.
• Roll the edges of the cones in the cinnamon-sugar. Let stand until set, about 10 minutes, or place in the refrigerator to speed setting.

Assembly

• Break apart the pan of cobbler with a spoon.
• Fill cones with cobbler to the top edge of the waffle cone. Top with a scoop of ice cream, then top the ice cream with more cobbler.
• Serve immediately. Cobbler cones can be served warm or at room temperature.

NOTES

Use canned peaches: Drain two 16 oz. cans of canned peaches and place them in a glass measure. You should have 2-2 1/2 cups of peaches. (Some internet sources say one 16 oz. can = 2 cups of peaches. Technically, this is not true. The weight includes the juice – be sure to get 2 cans.) Omit tossing the peaches with 1/4 cup of sugar. Canned peaches in syrup are sweet enough.

Use frozen peaches: Thaw 16 oz. bag of frozen peaches completely in the refrigerator overnight before using. Toss with sugar as directed.

Use fresh peaches: Peel and slice about 5 medium fresh peaches; toss with sugar as directed.

Make ahead: Coat the inside of the cones with melted white chocolate. This will keep the cones from becoming soggy over time. You’ll need two 4 oz. bars of white chocolate to generously coat all 6-8 waffle cones. Let stand until set, Fill cones with cobbler and refrigerate. Bring to room temperature and top with ice cream before serving.

Leftover cinnamon-sugar from dipping the cones can be sprinkled on top of each assembled cone.

The real food innovators are food truck chefs, if you ask me. This recipe was inspired by  NuNu’s Sweet Soul Food (truck), purveyor of southern specialties.  With thanks to them, I formulated this recipe for home bakers.