4 packages AYO peach yogurt

4 popsicle sticks


8 fresh peaches, peeled and cut into thick wedges, about 12 wedges per peach

¼ cup white sugar

¼ cup brown sugar

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 Tablespoon fresh lemon juice

½ cup water

2 teaspoons cornstarch

Biscuit Crust

2 cups AP Flour

½ cup white sugar

½ cup brown sugar

2 tsp baking powder

2 tsp salt

12 tablespoons butter, frozen

½ cup boiling water


2 fresh peaches, thinly sliced



  1. Before starting the recipe freeze the mixing bowl of the ice cream attachment overnight.
  2. Add AYO yogurt to the frozen mixing bowl. Churn with the mixer on medium speed until it becomes creamy. Add yogurt to popsicle mold and insert popsicle sticks. Freeze overnight.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup dark brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, water, and cornstarch. Toss to coat evenly and pour into baking dish. Let sit for 10 minutes. Bake in preheated oven for 10 minutes.
  5. Meanwhile, in a large bowl, combine flour, ½ cup white sugar, ½ cup brown sugar, baking powder, and salt. Using a cheese grater, grate butter into bowl, mix with a fork until mixture resembles coarse meal. Stir in boiling water until just combined.
  6. Remove peaches from oven and drop the small scoops of dough over them. This recipe makes a lot of crust so drop them close together. Bake until topping is golden, about 30 minutes. Remove from oven and serve immediately using circle dough tops as guides for servings.
  7. Remove popsicles from freezer and place on top of hot cobbler. Garnish with fresh peach slices and enjoy!

Adapted from 

Chef Ayo Cherry original recipe