Description
Adapted from Bon Appétit, August 2014
Ingredients
Scale
- Filling:
- 6 organic peaches, fuzz rubbed off with damp paper towel, cut into wedges
- ½ cup Sucanat
- 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- Topping:
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted organic butter, room temperature
- 3–1/2 oz. almond paste
- ½ cup Sucanat
- 3 organic large eggs, room temperature
- ½ cup sliced almonds
- Vanilla ice cream for serving (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, toss peaches, Sucanat, flour and salt together. Transfer to a 13×9” baking dish; set aside.
- In a medium size bowl, whisk flour, baking powder, and salt.
- In a large bowl, add butter, almond paste, and sucanat, and beat with an electric mixer until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Add dry ingredients and mix in with a wooden spoon.
- Drop dollops of batter over peaches (batter will even out during baking). Sprinkle with almonds.
- Place baking dish on a rimmed baking sheet and bake until topping is golden brown and peach juice is thick and bubbling, 50 – 60 minutes.
- Allow cobbler to set at least 20 minutes before serving. Serve with vanilla ice cream.
Notes
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