Peach Cobbler with Almond Crunch Topping

Peach cobbler with almond crunch topping is the perfect dessert for any event or party. Its immense ingredient list gives it huge flavor that guests will appreciate and savor.

Notes

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Ingredients

10 large, firm, ripe peaches, skins removed
2 tablespoons lemon juice
1/2 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons cornstarch
1 pinch nutmeg
1 pinch salt
1 pinch lemon zest
1 1/3 cup all purpose flour
1/4 cup sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter-cold, cut into cubes
1/2 cup buttermilk, or heavy cream
heavy cream for glazing
1/2 cup coarsely chopped whole unblanched almonds
3 tablespoons light brown sugar, packed
1/2 teaspoon cinnamon

Instructions

In food processor, combine flour, sugar, baking powder, and salt; pulse to combine.
Add cold butter and pulse until mixture is crumbly.
Drizzle most of buttermilk /cream over flour mixture, pulse to combine.
If mixture seems dry, add a little more. ( Dough should be just moist.)
Gather the dough and spread out onto lightly floured parchment or waxed paper.
Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
Slice peaches into wedges, toss with lemon juice.
In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest.
Toss with the peaches and pour unto lightly greased 8-inch baking dish.
On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
Gently re-roll scraps and arrange over fruit, slightly overlapping.
Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon; sprinkle over dough.
Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
Serve warm with ice cream, heavy cream or creme anglaise.

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annpacheco1 520018 2

Jul 04, 2015

This recipe did not include an oven temperature or how long to bake. I put oven to 350. I also used almond milk instead of buttermilk, we'll see how that worked out.