Bake

Almond-Peach Cobbler

by:
June 25, 2018
4
15 Ratings
Almond-Peach Cobbler
Photo by Bobbi Lin
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6-8
Author Notes

This recipe has been adapted from the Flame Peach Cobbler on the Emile Henry website, to fit a baking dish that can fit 3.5-quarts. This dish is rustic in flavor, with major farmhouse vibes, like the best parts of a bread pudding, a peach pie, and a buttery biscuit, all rolled into one. —Posie (Harwood) Brien

Test Kitchen Notes

In the mood for something quicker? See the full article. —The Editors

What You'll Need
Ingredients
  • 6 medium-ripe peaches, peeled and sliced
  • 4 tablespoons turbinado sugar, divided
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup whole milk
  • 1 handful slivered almonds, for garnish (optional)
Directions
  1. Preheat the oven to 350° F. Grease the inside of a 3.5-qt. baking dish and arrange the sliced peaches in the bottom of the dish. Sprinkle 2 tablespoons of the turbinado sugar evenly over the peaches.
  2. In a medium bowl, cream together the butter and sugar. Add the egg, vanilla extract, and almond extract and beat to mix well.
  3. Add the flour, baking powder, salt, cinnamon, and nutmeg. Add the milk and mix just until the batter comes together. Spoon/dollop the batter over the peaches, spread it a bit, and sprinkle with the remaining 2 tablespoons of turbinado sugar.
  4. Bake the cobbler for 45 minutes, or until the top is golden brown and the edges start to pull away from the pan. Garnish with slivered almonds, if you'd like.
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See what other Food52ers are saying.

  • Meredith L
    Meredith L
  • Christie
    Christie
  • Rhiannon Corbett
    Rhiannon Corbett
  • Jennifer Dickinson
    Jennifer Dickinson
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

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13 Reviews

PerkyPop
PerkyPop June 29, 2022
Wonderful recipe! I did "veganize" it by substituting the equivalent amounts of plant-based butter, a flax egg and almond milk. Worked perfectly!
 
Meredith L.
Meredith L. September 1, 2019
Wonderful! Made as directed, except added a squeeze of lemon to the fruit and halved the sugar. Turned out incredibly well.
 
Barbara D.
Barbara D. August 30, 2018
I have fairly young peach trees and the fruit is small. What would be the equivalent weight to 6 ripe mature peaches?
 
Celia C.
Celia C. July 7, 2018
Has anyone tried this with gluten free flour in place of the all purpose flour? I have had fairly good results with the namaste brand. I just really hate to waste 6 peaches if it isn't going to work.
 
Peggy V.
Peggy V. July 7, 2018
How would this work for mangoes? I have an abundance of them right now and searching for recipies.
 
Christie
Christie June 30, 2018
I would like to try this and substitute the nutmeg (not a fan) with ginger. What do you think?
 
Jennifer D.
Jennifer D. July 6, 2018
I think that would be awesome, if my homemade peach jam with ginger is any indication.
 
Rhiannon C.
Rhiannon C. June 26, 2018
Is it okay to substitute almond or cashew milk?
 
Posie (.
Posie (. June 26, 2018
Have not tried this but I think it would be fine!
 
JASMINE
JASMINE June 26, 2018
We don’t get fresh peaches in my country, can I use canned..if yes do I lessen the amount of sugar?
 
Posie (.
Posie (. June 26, 2018
Hmm, that's a good question. It depends whether there is sugar added to your canned peaches or not--if so, definitely lessen the amount of sugar. I'd be more concerned about the liquid though. If you experiment using canned I'd definitely recommend draining them as thoroughly as possible before adding.
 
Chelsea
Chelsea June 25, 2018
I ended up doubling the batter because when I tried "pouring" the mixture over the peaches it was more of spooning and hard to spread evenly. Next time I'll try using a cookie scoop and adding some more liquid.
 
Texas N.
Texas N. June 25, 2018
Not sure about "pour" the batter as it is fairly thick, but I spooned it in and spread it around. Followed the recipe exactly except I used almond milk and my dish was smaller. Delicious crust and really very easy.