peach-almond-cobbler-full

Our Family’s Famous Peach-Almond Cobbler

Dish Size:
2.5 Quart
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March 7, 2012
Tara’s Tidbits®

When you're looking for a really good "old-fashioned" recipe, I just know your family and guests will scream with delight over this cobbler. Especially when it's topped off with whipped cream or vanilla ice cream.

I'm a sucker for the classics. If you live in the South and manage to go an entire summer without eating a gallon of this, then you obviously have my sympathy. Peach Cobbler is considered a southern classic. But almond has this way of captivating my taste buds. My entire family is addicted to this one. - Tara

 

Ingredients

  • 3 (10-ounce) bags frozen peaches, thawed (about 6 cups)
  • 3/4 cup sugar
  • 1/2 teaspoon pure almond extract
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup whole milk
  • 1/4 cup sliced almonds

Directions

  1. Preheat oven to 425 degrees. Place the peaches, 1/4 cup sugar, almond extract, and cornstarch into a 2.5-quart temp-tations® dish or temp-tations® bundt pan, and toss to coat. Bake 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Use your hands to work the butter into the dry ingredients until coarse crumbs form.
  3. Stir the milk into the dry ingredients and mix until just combined.
  4. Remove peach mixture from the oven. Drop spoonfuls of the batter over the peach mixture and sprinkle with almonds.
  5. Bake about 25 minutes, until the top is golden. Serve immediately.
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