Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup

Ingredients

• 8 large ripe peaches (4 pounds), peeled and cut into 1/2-inch-thick wedges
• 3 tablespoons packed light brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 4 tablespoons cold unsalted butter, diced
• 1 large egg yolk
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1 pint vanilla ice cream, for serving

Method

1. Preheat the broiler on high and position a rack about 6 inches from the heat. In a large bowl, toss the peaches with the brown sugar and scrape them onto a rimmed baking sheet. Broil the peaches for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the peaches cool slightly. Lower the oven temperature to 375°.
2. Meanwhile, in another [bowl], combine the flour, granulated sugar, baking [soda] and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.
3. In a medium bowl, toss the cooled peaches with the lemon juice; divide among six 8-ounce ramekins. Sprinkle with the crumb topping, transfer the ramekins to a baking sheet and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream and a drizzle of the balsamic syrup.