Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

When you crave a classic summer fruit cobbler, but it’s too hot to turn on the oven, this frozen pop made with sweet peaches and cream, and coated with a crunchy streusel hits the spot. For the base, I cook down ripe peaches with sugar, cinnamon, and vanilla, and then blend them up with sugar, cream and a splash of lemon juice. The result: bright peach flavor with a dense, soft, chewy texture like our <a href="https://www.chefsteps.com/recipes/pina-colada-popsicles">piña colada</a> and <a href="https://www.chefsteps.com/recipes/mango-pineapple-popsicles">mango-pineapple</a> popsicles. A simple streusel makes for the perfect popsicle coating, delivering a buttery sweet crunch to balance the tartness of the base. Chill out with this cool riff on peach cobbler.

Peach Cobbler Popsicles