Peach Cobbler with Almond Streusel
A Peach Cobbler with a hint of warm spice and almond essence stirs nostalgic memories of picnics in the park and block parties full of the flavors of the season. Top it off with a scoop of homemade ice cream and you have the perfect treat to wow the crowd at your next summer soirée
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
- ¼ cup all-purpose flour 32 g
- ¼ cup almond flour packed, 30 g
- A pinch of kosher salt
- ¼ cup granulated sugar 44 g
- 2 oz unsalted butter 57 g
- ½ teaspoon almond extract
- ¼ cup almond slice 25 g
- 1 cup all-purpose flour 130 g
- ¼ cup granulated sugar 44 g
- ¼ teaspoon kosher salt 1 g
- ¼ teaspoon baking soda 1 g
- 1 ½ teaspoon baking powder 6 g
- 1 ½ oz unsalted butter 43 g
- ½ cup buttermilk 127 g
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Peach Cobbler Filling
- 4 large peaches just over 2 lbs, peeled and diced yields 873 g
- 1 tablespoon fresh squeezed lemon juice 14 g
- ¼ cup brown sugar lightly packed, 50 g
- A big pinch of kosher salt
- ½ teaspoon cinnamon 2 g
- 1 tablespoon tapioca flour 8 g
Prepare the streusel
Combine flour, almond flour, sugar, and salt in a small bowl, mix together thoroughly with a whisk. Cut the cold butter into small cubes and add to the dry mixture. Use a pastry blender to cut the butter into the dry mixture until coarse crumbs form.
Add almond extract and almond slice, use a fork to mix. Cover and refrigerate until ready to use.
Make the biscuit dough
Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix with a whisk to combine. Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about pea size and larger.
Make a well in the middle of the flour mixture and pour in buttermilk, vanilla extract and almond extract. Fold with a spatula or wooden spoon until a wet dough forms. Cover and refrigerate until ready to use.
Preheat the oven to 375°F.
Peel and dice the peaches into bite size pieces. Add peaches and lemon juice to a medium mixing bowl.
Whisk together the brown sugar, salt, cinnamon and tapioca flour in a small bowl and sprinkle over the peaches. Toss gently with a spatula until evenly coated. Transfer peach cobbler filling to a 9” square baking pan.
Using a small ice cream scoop or a tablespoon, drop spoonfuls of biscuit dough on top the peach filling evenly. Then sprinkle almond streusel over the top.
Bake for 40 - 45 minutes until the topping is golden brown and the filling is bubbling.
Remove from the oven and allow to cool enough to handle before serving.
- This cobbler can be made with fresh, frozen and canned peaches.
- For frozen peaches, you will need to pre-cook the peach cobbler filling (without the tapioca flour) until it is warm and tender. Allow it to cool, then fold in the tapioca flour if desired.
- You can skip the tapioca flour if pre-cooking the peach cobbler filling because this already evaporates some of the water and the filling won’t be as runny.
- For canned peaches, you’ll need at least 3 ½ cans. Taste the peaches to decide whether extra sugar should be added to the filling.
- Make sure to drain canned peaches and discard the juice.
- You don’t have to peel the peaches if you don’t want to.
- I definitely recommend using diced peaches over sliced peaches. It’s easier to serve and eat.
- Refrigerate left over and reheat the next day either in the oven or the microwave if warm cobbler is desired.
Serving: 167g | Calories: 296kcal