Peach Cobbler

By sarah_carroll

Ingredients

• Crumb Topping:
• 1/2 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch nutmeg
• Pinch salt
• 4 tablespoons unsalted butter
• 6 large peaches, peeled, pitted and sliced (about 6 cups)
• 1 tablespoon Amaretto liqueur, or Bourbon whiskey
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees F.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. In a large saucepan, melt the butter over medium heat. Add the peaches and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the Amaretto. Let cool.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.