Peach and Almond Cobbler Recipe

Peach and Almond Cobbler

I want the cobbler to taste of peaches – ripe summer peaches. Not mealy out of season peaches with lots of sugar added. Ripe peaches and pantry ingredients on hand are all you need. Savor the flavor and goodness of this summer recipe – you won’t regret it.

Yield: 6 servings

Time: 60 minutes

Ingredients:

US MeasuresMetric
  • 1 lb fresh peaches, cut into 1/2-inch wedges
  • 3/4 cup sugar
  • 1 tsp lemon juice
  • 1/4 cup unsalted butter
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup buttermilk
  • 1/4 cup almonds, slivered
  • 1/4 tsp grated nutmeg
  • 2 Tbsp demerara sugar
  • 450 g fresh peaches, cut into 1 cm wedges
  • 170 g sugar
  • 1 tsp lemon juice
  • 55 g unsalted butter
  • 90 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 180 ml buttermilk
  • 30 g almonds, slivered
  • 1/4 tsp grated nutmeg
  • 2 Tbsp demerara sugar

Preparation:

Preheat oven 350ºF/180ºC.

Combine peach slices, 1/4 cup (about 60 g) sugar, and lemon juice in a saucepan over medium heat. Bring peaches mix to a simmer, stirring gently to dissolve sugar. Remove from heat and set aside.

Melt butter in a saucepan over medium heat. Cook until butter turns golden brown about 2-3 minutes. Take care not to let the butter burn. Swirl saucepan occasionally. Pour brown butter into a baking dish. Set aside.

Combine flour, the remaining 1/2 cup (about 110 g) sugar, baking powder, and salt. Pour buttermilk into the flour mixture and stir it just until combined. Pour batter on top of the brown butter taking care not to disturb it. Smooth batter top. Scatter peach slices and accumulated juices on top of the batter. Do not stir. Sprinkle with almonds, nutmeg, and demerara sugar. Bake until the top is golden brown, about 50 minutes, or until a skewer inserted on top comes out clean.

Serve warm.

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