Peach Cobbler Milkshake with Sautéed Peaches and Crispy Crumble Recipe
This Peach Cobbler Milkshake recipe combines the sweet, warm flavors of sautéed cinnamon-spiced peaches with creamy vanilla ice cream and a crunchy crumble topping. Sweetened with brown sugar and enhanced by aromatic spices like nutmeg and cinnamon, the milkshake is blended to silky perfection and topped with whipped cream and a drizzle of peach sauce for an indulgent dessert or treat perfect for any peach lover.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
Ingredients
Sautéed Peaches
- 1 (15 oz.) can organic sliced peaches, drained (or 1–2 fresh peaches, sliced medium-thin)
- 2 tablespoons unsalted butter
- 1/2 cup organic brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crumble Topping
- 1/2 cup organic all-purpose flour
- 1/4 cup organic brown sugar
- 2 tablespoons unsalted butter, partially melted
- 1/2 teaspoon ground cinnamon
Milkshake
- 2 cups vanilla ice cream
- 1 1/2 cups almond milk (or whole milk/plant-based milk of choice)
- Whipped cream (about 1 cup for topping)
- Drizzle from sautéed peaches (reserved sauce)
Instructions
- Make the Sautéed Peaches: In a medium 10-inch skillet over medium-high heat, melt the butter. Add brown sugar, cinnamon, nutmeg, and vanilla extract, stirring until combined and bubbly, about 1-2 minutes. Add the sliced peaches and toss to coat well. Cook for 3-4 minutes until peaches are tender and the sauce thickens. For fresh peaches, cook an additional 4-5 minutes on medium-low heat for extra tenderness. Remove from heat and allow to cool completely, reserving some sauce for topping.
- Prepare the Crumble Topping: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine flour, brown sugar, and cinnamon. Add the partially melted butter and mix with a spatula until the mixture forms a crumbly texture. Spread evenly on the prepared baking sheet and bake for 10-15 minutes until golden brown and crunchy. Remove from oven and let cool.
- Blend the Milkshake: In a high-powered blender, add the vanilla ice cream, almond milk, cooled sautéed peaches (leave some sauce aside), and vanilla extract if desired. Blend on medium-high speed for 1-2 minutes until smooth and milkshake consistency is reached.
- Assemble and Serve: Pour the milkshake into tall glasses. Top each with a generous amount of whipped cream, sprinkle with the crumble topping, and drizzle with the reserved sautéed peach sauce. Add a straw and enjoy immediately.
Notes
- Use canned peaches for convenience or fresh peaches for a fresher taste; adjust cooking time accordingly.
- The crumble topping can be stored in an airtight container for up to 3 days.
- You can substitute almond milk with any preferred milk, such as whole, oat, or soy milk.
- For a thicker milkshake, add additional ice cream or reduce milk slightly.
- To make this recipe vegan, use plant-based ice cream and butter substitutes.
