Peach Cobbler

And here would be the reason I neeeeeded to make almond paste in my previous post. I decreased the quantity of the recipe from the original inĀ Bon Appetit, mainly because I bought too few peaches for the full 3 lb called for.

I love cobbler and crumble type desserts in the summertime because the delicious fruits of the season do all the hard work for you. Served with whipped cream or ice cream, these dishes have all the extravagance and presentation of a fancy pie without the hours slaving over crust and assembly. Though I do still love a good pie when I have the time and energy!

Peach Cobbler


1.5 lb peaches (can substitute with any other ripe stone fruit eg. plums, nectarines)

1/4 cup granulated sugar

1 tbsp flour

1/8 tsp salt

1/2 tbsp fruit brandy eg. cherry (optional – I did not have this on hand but really want to try it next time)


1/4 cup flour

3/8 tsp baking powder

1/8 tsp salt

1/4 cup unsalted butter at room temperature

1.75 oz almond paste (I have a digital scale, this was probably about 1.5 tbsp but don’t quote me on that)

1/4 cup granulated sugar

1.5 eggs (like I said, I halved the original recipe, I ended up using 1 egg plus the yolk leftover from the almond paste and it worked great)

1/4 cup almonds, chopped as fine as you like with a Magic Bullet/food processor


-slice the stone fruits into wedges, roughly 6-8 wedges per fruit

-toss all the filling ingredients together and place mixture in a square baking dish

-preheat oven to 350 degrees F

-whisk flour, baking powder and salt in a medium bowl

-in an electric mixer, beat the butter, almond paste and sugar until it is light and fluffy, about 4 minutes

-add eggs, beating to blend

-mix in the dry ingredients

-drop dollops of this batter over the fruit filling and sprinkle with almond topping

-bake until the topping is golden brown and fruit juices are thick and bubbling (if your dish is very full, you may want to place the dish on a cookie sheet to prevent the filling from bubbling over and burning in your oven), about 50-60 minutes

-let cobbler sit at least 20 minutes before serving with whipped cream or ice cream


Peak of summer decadence - bubbling fruit cobbler

Peak of summer decadence – bubbling fruit cobbler