Peach Cobbler Stuffed Cones: A Sweet Twist on Dessert Delight
Introduction
Discover a delightful twist on classic dessert combinations with Peach Cobbler Stuffed Cones! Perfect for on-the-go indulgence, these cones combine the creamy textures of cheesecake with the comforting flavors of peach cobbler, all enveloped in a crunchy waffle cone. Subscribe now to receive this heavenly recipe straight to your inbox!
Why You’ll Love This Recipe
Embrace simplicity without compromising flavor! This recipe is a delightful mélange of creamy, crunchy, and fruity layers that come together effortlessly. Not only is it kid-friendly, but it’s also a hit at gatherings, making ordinary days feel extraordinary.
Ingredients
For the Cones:
– Waffle ice cream cones
– 1 cup white chocolate chips
– 2 tbsp coconut oil
– 6 cinnamon graham crackers, crushed into crumbs
For the Peach Cobbler:
– 1 large can of peaches in juice
– 1/2 cup butter (divided)
– 1/4 cup brown sugar
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/3 cup chopped pecans
– 4 cups butter or pound cake, crumbled
For the Cheesecake Buttercream:
– 2 sticks butter, softened
– 1 tsp vanilla extract
– 4 cups powdered sugar
– 2 tbsp heavy whipping cream
– Cheesecake pudding mix
Necessary Tools
– Microwave-safe bowl
– Baking sheet lined with parchment paper
– 9×9 inch baking dish
– Mixing bowls
– Electric mixer
Ingredient Swaps and Additions
Feel free to swap pecans for walnuts or almonds for a different nutty profile. Fresh or frozen peaches can replace canned peaches for a fresher taste. Add a hint of lemon zest for an extra zing!
Step-by-Step Instructions
1. Start by preparing the cones: Preheat the oven to 350°F (175°C). Melt white chocolate chips and coconut oil. Coat the inside of the cones and let them set.
2. For the peach cobbler, pour melted butter into a baking dish. Mix peaches, brown sugar, cinnamon, and nutmeg, and pour them over the butter. Top with cake crumbles, sliced cold butter, and pecans; bake for 25-30 minutes.
3. Coat the outside of the cones with white chocolate and graham cracker crumbs.
4. Whip up the cheesecake buttercream by beating butter, pudding mix, and vanilla, followed by powdered sugar and whipping cream until fluffy.
5. Assemble the cones by layering buttercream, peach cobbler, and more buttercream. Finish with a drizzle of melted white chocolate.
Serving Suggestions
Perfect on their own, these cones are also delightful when paired with a scoop of vanilla ice cream or alongside a fresh fruit salad for a refreshing contrast.
Pro Tips for Success
Ensure the cones are well-coated with chocolate to prevent sogginess from the cobbler. For an extra crunch, toast the nuts before adding them to the cobbler.
Storing and Reheating
Store leftover cones in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving to regain their initial luscious texture.
FAQ Section
Can I make the components ahead of time? Absolutely! Prepare and store the buttercream and cobbler separately, then assemble when ready to serve.
Can I use homemade waffle cones? Definitely! Homemade cones add a personal touch and enhance the freshness of the dessert.
Conclusion
Peach Cobbler Stuffed Cones bring together the best of both worlds—rich flavors and easy steps. Experience this unique fusion of flavors and textures and indulge in a dessert that’s both simple and sophisticated. If you try this recipe, please share your experience and tag us on Instagram or Pinterest!
Nutritional Information
Each serving: Approx. 400 calories, 20g fat, 55g carbohydrates, 3g protein.
Peach Cobbler Stuffed Cones
Ingredients
Method
- Preheat the oven to 350°F (175°C). Melt the white chocolate chips and coconut oil together.
- Coat the inside of the waffle cones with the melted mixture and let them set.
- Pour the melted butter into a 9x9 inch baking dish.
- Mix the peaches, brown sugar, cinnamon, and nutmeg in a bowl and pour over the melted butter.
- Top with crumbled cake, sliced cold butter, and chopped pecans. Bake for 25-30 minutes.
- In a mixing bowl, beat the softened butter, cheesecake pudding mix, and vanilla extract together.
- Gradually add the powdered sugar and heavy cream, whipping until fluffy.
- Coat the outside of the baked cones with melted white chocolate and dip in graham cracker crumbs.
- Layer the cheesecake buttercream, peach cobbler, and more buttercream in the cones.
- Finish with a drizzle of melted white chocolate on top.
