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
medium-ripe peaches, peeled and sliced
turbinado sugar, divided
unsalted butter, softened
slivered almonds, for garnish (optional)
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.
In a medium bowl, cream together the butter and sugar. Add the egg, vanilla extract, and almond extract and beat to mix well.
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.
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.