Claypot Chicken Shawarma with Cucumber Yogurt Sauce
Peach Cobbler
Adapted by Kyle Libramonte
Prep Time: 10 minutes • Cook Time: 40-45 minutes
Serves 8-9
Ingredients:
For the Peach Filling
- 5 peaches, peeled, cored, and sliced (about 4 cups) (sub 1 quart jar canned peaches, undrained — if using canned, skip the filling step entirely)
- ¾ cup granulated sugar
- ¼ tsp salt
For the Batter
- 6 tbsp butter
- 1 cup all-purpose flour (sub gluten-free 1:1 flour)
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
To Finish
- Ground cinnamon, to taste
- Vanilla ice cream (optional)
Instructions:
- Cook the Peach Filling: Set the claypot into the base and select Sauté/Sear on low, giving the clay a minute or two to warm gradually before the fruit goes in. — Pure kaolin clay wants an easy, even preheat; never jump it from cold straight to a high setting or hand it a sudden temperature swing, since thermal shock is the one thing that can crack it. Add the sliced peaches, sugar, and salt, and stir to combine. Cook for just a few minutes, until the sugar dissolves and the peaches release their juices — a low, gentle heat here draws the syrup out without cooking the fruit to mush, so it holds its shape in the finished cobbler. Spoon the filling and all its juice into a bowl and set aside.
- Melt the Butter: Preheat your oven to 350°F. Wipe the pot out if needed, then add the butter and let it melt in the pot's residual heat (a few seconds back on Sauté low finishes the job). — The clay's porous body holds warmth beautifully, so it's already primed to melt butter without extra fuss, and its naturally non-stick surface means nothing grabs or scorches. Spread the melted butter to coat the bottom.
- Layer the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk just until combined — don't overmix. Pour the batter evenly over the melted butter but do not stir the two together. — Leaving them as separate layers is the whole trick of this cobbler: the butter and batter migrate as they bake and self-form that signature golden, crisp-edged crust.
- Add the Filling & Cinnamon: Spoon the peaches and their juice evenly over the batter, then sprinkle cinnamon generously across the top. The batter will rise up and around the fruit in the oven, so resist the urge to press or mix it in.
- Bake & Serve: Lift the claypot vessel out of the base and transfer it into the oven — the pot is oven-safe well past what this recipe needs (rated to 500°F), so 350°F is an easy, comfortable range for it. Bake for about 35–40 minutes, until the top is deeply golden and the fruit is bubbling at the edges. Set the hot pot on its trivet rather than a cold or wet counter, again to spare the clay any sudden shock. Serve warm straight from the pot — the claypot doubles as a serving vessel and its heat retention keeps the cobbler hot at the table, ideally under a melting scoop of vanilla ice cream. Cleanup is just a soft sponge and warm water once it cools, since food lifts right off the porous clay.
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