Almond-Peach Cobbler
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.
Food52 Review: In the mood for something quicker? See the full article. —The Editors
Serves: 6-8
Prep time: 20 min
Cook time: 45 min
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6
medium-ripe peaches, peeled and sliced
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4
tablespoons turbinado sugar, divided
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3/4
cup granulated sugar
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1/2
cup unsalted butter, softened
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1
egg
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1
teaspoon vanilla extract
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1/2
teaspoon almond extract
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1
cup all-purpose flour
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1
teaspoon baking powder
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1/2
teaspoon salt
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1/2
teaspoon cinnamon
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1/4
teaspoon nutmeg
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1/2
cup whole milk
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1
handful 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.
- This recipe is a Community Pick!
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I have fairly young peach trees and the fruit is small. What would be the equivalent weight to 6 ripe mature peaches?
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.
How would this work for mangoes? I have an abundance of them right now and searching for recipies.
I would like to try this and substitute the nutmeg (not a fan) with ginger. What do you think?
I think that would be awesome, if my homemade peach jam with ginger is any indication.
Is it okay to substitute almond or cashew milk?
Have not tried this but I think it would be fine!
We don’t get fresh peaches in my country, can I use canned..if yes do I lessen the amount of sugar?
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.
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.
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.
Showing 11 out of 11 comments