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Having spent my summers in Texas while growing up, I grew very fond of peach cobbler. The peach cobblers that my family made were more like a peach pie in a 13×9 pan, which included strips of sweet pie dough, rather than the cake like cobbler. The way I would eat my peach cobbler, is to put it in a bowl, add a little milk, then heat it up in the microwave. The gooier the cobbler got, the better it tasted. To this day, I wish I had that recipe. Nevertheless, I made this peach + almond cobbler and loved it just as much. However, I didn’t heat it up in the microwave or add milk.

This peach cobbler is my healthier California version of the cobbler I ate during my summers in Texas. I used sucanat, a raw sugar, instead of processed sugar. The puffy cobbler is infused with a sweet almond flavor and topped with crunchy almonds. Add vanilla ice-cream for the perfect farm to table dessert. My hubby has never shared my affection for peach cobbler, but this peach + almond cobbler quickly became his new favorite dessert. And I’ve become a fan of cake like cobbler.

No need to peel peaches, simply rub off the fuzz with a damp paper towel. To cut the peaches in even wedges, I used my newly purchased Amco peach pitter and slicer from Sur La Table. This little kitchen gadget was such a deal – priced under $14.00.

Today was the perfect day for peach + almond cobbler. I spent the later part of the day at the beach watching my hubby and daughter surf. Then, came home, made a quick grilled dinner, and had this yummy cobbler ready for dessert. #lifeisgood

Peach + Almond Cobbler

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Author: Adoring Kitchen
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hours 20 minutes
Yield: 10 1x
Category: Dessert
Cuisine: Organic, Farm to Table

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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)

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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.