Peach Almond Cobbler Recipes

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

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.

PEACH COBBLER (CELIAC-FRIENDLY)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch baking dish.
• Combine flour, brown sugar, white sugar, baking powder, vanilla extract, and salt in a bowl; mix in almond milk and butter.
• Pour flour mixture into the prepared baking dish. Top with peaches. Sprinkle cinnamon on top.
• Bake in the preheated oven until the top is lightly browned and the peaches are bubbling, about 30 minutes.

PEACH ALMOND CRUMBLE

Steps:

• For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
• For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.

QUICK AND EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.