Don't peel the peaches; simply rub off the fuzz with a damp paper towel.
Ingredients
Makes 4 servings
Filling:
Topping and assembly:
Filling:
Step 1
Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl.
Step 2
Transfer to a 13x9" baking dish; set aside.
Topping and assembly:
Step 3
Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.
Step 4
Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50–60 minutes. Let cobbler sit at least 20 minutes before serving. Dust with powdered sugar and serve with ice cream.
Leave a Review
Reviews (2)
Back to TopBoo! Boring, too sweet, and a waste of good peaches. MUCH better and more interesting is the Peach-Tarragon Shortcake from the same August 2014 issue of BA.
slccook
Utah
8/17/2014
Very easy and attractive - used more kirsch - 1 1/2 tbls. Taste of fruit is more apparent by decreasing the sugar in both the batter and fruit mixture from 1/2 to 1/3 cup.
napavalley2
Richmond, CA
8/3/2014
