Peach Cobbler

By ctaubenheim

Ingredients

• TOPPING:
• 3 lb fresh or thawed frozen peaches, chopped into 1 inch pieces (about
• 6 heaping cups)
• 1/2 cup sugar
• juice of 1 lemon
• 2 tsp. almond extract
• 1/2 tsp ground cinnamon
• 1 cup brown sugar
• 3/4 cup all purpose flour
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 3/4 cup sliced almonds

Details

Servings 6
Cooking time 80mins

Preparation

Step 1

Preheat the oven to 375. Meanwhile, in a large bowl, add the peaches, sugar, almond extract, and cinnamon, and stir to coat. Set aside.

In a separate large bowl, combine the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cuter or your fingers, work the butter into the dry ingredients until only small pea-sized crumbs remain. (Work quickly so the butter stays cold.) Add the almonds and toss once more to distribute. Refrigerate until ready to bake.

Preheat the oven to 375. Fill six 4oz ramekins with the peach filing, mounding it over the rim of the ramekin, as the peaches will shrink significantly in the oven. Top with a generous handful of the crisp topping. Transfer the ramekins to a foil lined baking sheet, and bake until the peaches are juicy and the toppings is golden brown and crisp, 30 to 35 minutes. Remove and let cool before serving.