Absolutely Almond Peach Cobbler Recipes

PEACH COBBLER WITH ALMOND STREUSEL

Steps:

• 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.
• 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.

ABSOLUTELY ALMOND PEACH COBBLER RECIPE

Steps:

• Combine first 3 ingredients in saucepan; stir in peaches and lemon juice. Cook over medium heat, stir constantly, until mixture bubbles and peaches become soft (5-10 minutes). Spread mixture on bottom of greased 8 x 8 baking dish. Pulse cake mix and butter in blender until crumbly. Sprinkle evenly over peach mixture. Bake at 325° for 45-50 minutes or until topping is golden brown. Serve warm with ice cream or whip cream. Makes 12-15 servings.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

JACKIE'S FRESH PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.
• Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.
• Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.

FRESH PEACH COBBLER, THE ABSOLUTELY BEST EVER

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
• Mix thoroughly.
• Pour the fruit mixture into a buttered 9" X 13" baking dish.
• In a bowl mix thoroughly the ingredients for the Cobbler Dough.
• Spread over the fruit mixture.
• In a medium mixing bowl, stir together DRY cobbler topping ingredients.
• Sprinkle evenly over the cobbler dough layer.
• Then pour the boiling water evenly over the cobbler.
• (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

FRESH PEACH COBBLER WITH ALMOND CRUNCH TOPPING

Steps:

• For Cobbler: 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.
• For Fruit: 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.
• To assemble: 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.