Crostata, crisp or cobbler—whatever your crust—this scrumptious Texas-style dessert baked with sweet, fresh peaches screams of taste bud heaven. Here’s where to pluck a peachy-keen treat, so get it while it’s hot!
The peach crostata at Coltivare, created by Agricole Hospitality’s culinary director Vincent Huynh before pastry chef Alyssa Dole joined the team, features a beautifully balanced peach filling that showcases the seasonal fruit.
First they cook the peaches (mostly sourced from local Lightsey Farms) just enough to seal in flavor and maintain a soft texture. They douse the peaches with local Buffalo Trace bourbon and artistically arrange them in a gorgeous hand-crimped crust. The crostatas are baked in the pizza oven for perfect flaky texture, and served with a heap of whipped cream.
If you miss this amazing peach dessert in the summer, Dole makes strawberry, pear and apple crostatas during other seasons. She also makes blackberry, peach, strawberry and fig cobblers at Revival, its sister restaurant in the Heights. Mmm, good.
Cabernet Grill in Fredericksburg is perfectly located to grab the first of the famous Hill Country peaches for crafting the restaurant’s popular peach crisp. But this is no ordinary crisp—it’s a honey-lavender peach crisp, utilizing the seasonal lavender from area farms and local honey.
The cooks season the fresh peaches first with lemon, honey, lavender sugar (made from culinary lavender) and cinnamon. Then, they top the fruit mixture lightly with crumbled flour, butter and oats. It’s baked just long enough to create a crunchy topping without being heavy with too much dough. Fragrant of sweet peaches and lavender, the crisp arrives to your table warm, topped with ice cream and fruit garnish.
Cabernet Grill alternates the peach crisp with a made-from-scratch batter style cobbler occasionally, but either way, you’ll get your peach fix.
If cobbler and peach pie had a baby, it would be this dessert at IVY Kitchen. Chef Jason Hoffman is meticulous about his peach cobbler starting with peaches from nearby Cooper Farms in East Texas.
“At the beginning of the season, peaches aren’t as sweet, so I add sugar, but once peach season is in full swing, no sugar is needed,” Hoffman says.
To make the cobbler, Hoffman sautés the peaches in butter, vanilla and cinnamon. Then he tops the fruit with a hefty layer of homemade pie crust and browns it in the oven in a large pan. But there’s another trick up his toque: He spoons each portion into a cute, personal skillet and bakes it again so it’s crunchy on the top and the bottom. Finally, it’s crowned in vanilla bean ice cream drizzled with rum caramel sauce. Brilliant!