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
- 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