Peach and Almond Cobbler
A juicy peach cobbler with a tender almond-frangipane topping, baked until golden and bubbling. Perfect for breakfast or dessert.
20Prep min
45Cook min
65Total min
Serves 6Serves
AmericanCuisine
There's something magical about a peach cobbler fresh from the oven, its syrupy fruit bubbling up around a golden, almond-scented topping. This version takes the classic and gives it a nutty twist with a frangipane-inspired cobbler dough that's tender, buttery, and just sweet enough.
I love making this when peaches are at their peak in late summer, but it works beautifully with frozen peaches too, so you can enjoy it year-round. The almond extract and sliced almonds in the topping add a subtle elegance that makes it feel a bit special—perfect for a lazy weekend breakfast or a cozy dessert with a scoop of vanilla ice cream.
It comes together quickly, no fancy techniques required. Just toss the peaches with a little sugar and spice, drop the almond topping over, and let the oven do the rest. The hardest part is waiting for it to cool before digging in!
I love making this when peaches are at their peak in late summer, but it works beautifully with frozen peaches too, so you can enjoy it year-round. The almond extract and sliced almonds in the topping add a subtle elegance that makes it feel a bit special—perfect for a lazy weekend breakfast or a cozy dessert with a scoop of vanilla ice cream.
It comes together quickly, no fancy techniques required. Just toss the peaches with a little sugar and spice, drop the almond topping over, and let the oven do the rest. The hardest part is waiting for it to cool before digging in!
Ingredients
- For the peach filling:
- 6 large ripe peaches (about 2 pounds), peeled and sliced 1/2-inch thick
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- Pinch of salt
- For the almond cobbler topping:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup whole milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9-inch round or square baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, almond extract, and salt. Toss gently until the peaches are evenly coated. Let sit for 10 minutes to release their juices.
- Transfer the peach mixture to the prepared baking dish, spreading it evenly. Set aside.
- In a separate large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- In a small bowl, combine the milk and almond extract. Pour into the flour mixture and stir just until a soft, sticky dough forms. Do not overmix.
- Drop spoonfuls of the dough over the peaches, spacing them slightly apart. Sprinkle the sliced almonds and turbinado sugar evenly over the top.
- Bake for 40-45 minutes, until the topping is golden brown and the peach juices are bubbly and thickened. If the topping browns too quickly, tent loosely with foil after 30 minutes.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of Greek yogurt.
Cook’s tips
- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off.
- If using frozen peaches, no need to thaw; just add 5 extra minutes to the baking time.
- For a deeper almond flavor, toast the sliced almonds before sprinkling them on top.
Substitutions
- Swap almond flour for oat flour if you need a nut-free version, but the texture will be slightly different.
- Use nectarines or a mix of peaches and plums for a delicious variation.
- Replace the turbinado sugar with regular granulated sugar if you don't have it.
Storage & reheating
Cover leftovers tightly and refrigerate for up to 3 days. Reheat gently in the oven or microwave before serving.
FAQ
Can I use canned peaches?
Yes, but choose peaches in juice, not syrup, and drain them well. Reduce the sugar in the filling to 1/4 cup and skip the lemon juice.
Can I make this cobbler ahead of time?
You can assemble it up to 8 hours ahead and refrigerate, then bake straight from the fridge, adding 5-10 minutes to the baking time.
Is this recipe gluten-free?
No, it contains all-purpose flour. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
What's the best way to reheat leftovers?
Warm individual portions in the microwave for 30-60 seconds, or reheat the whole dish in a 350°F oven for 10-15 minutes.
