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Almond-Peach Cobbler

by:
June 25, 2018
11 Reviews
Almond-Peach Cobbler
Photo by Bobbi Lin
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

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6-8
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)
In This Recipe
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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  • Christie
    Christie
  • Rhiannon Corbett
    Rhiannon Corbett
  • Jennifer Dickinson
    Jennifer Dickinson
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
Review
Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

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