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Peach Cobbler with Almond Topping Recipe

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4.4 from 2 reviews

This Peach Cobbler with Almond Topping is a delightful dessert combining juicy, sweet peaches with a nutty, crumbly almond flour topping. Baked to golden perfection, it’s an elegant and naturally gluten-free twist on a classic cobbler, enhanced with honey, cinnamon, and a hint of lemon zest. Serve warm with vanilla ice cream or whipped cream for a comforting treat.

Ingredients

Filling

  • 2 ½ pounds ripe peaches, peeled and cut into 1-inch chunks (about 6 medium-to-large)
  • 3 tablespoons honey
  • 2 tablespoons arrowroot starch or cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Topping

  • 2 ½ cups (225 grams) blanched almond flour
  • 1 tablespoon baking powder
  • ¼ teaspoon fine salt
  • 3 tablespoons granulated sugar
  • Zest from 1 large lemon
  • 5 tablespoons cold unsalted butter
  • 2 tablespoons plain whole-milk Greek yogurt
  • 1 large egg
  • Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top

For Serving

  • Vanilla ice cream or whipped cream, for serving

Instructions

  1. Preheat and Prepare Filling: Preheat your oven to 375°F (190°C). In a 9-inch square baking dish, combine the peeled and chopped peaches with honey, arrowroot starch, vanilla extract, and ground cinnamon. Stir gently to mix evenly. Place the dish in the oven and bake for 20 to 25 minutes, until the peach mixture is bubbling around all edges.
  2. Mix Dry Ingredients for Topping: While the filling bakes, in a mixing bowl, whisk together the almond flour, baking powder, and fine salt until fully combined. Set this bowl aside for now.
  3. Combine Sugar and Lemon Zest: In a separate smaller bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon's oils and flavor. Then add this sugar and zest mixture into the almond flour mixture and whisk together to combine well. Keep this combined dry mixture nearby.
  4. Incorporate Butter: Using the large holes of a cheese grater, grate the cold unsalted butter directly into the almond flour mixture. Stir gently as you grate to prevent the butter from clumping together.
  5. Prepare Wet Mixture: In the smaller bowl, whisk together the plain whole-milk Greek yogurt and the large egg until smooth and evenly combined. Pour this wet mixture into the dry almond flour and butter mixture. Stir thoroughly until the mixture, initially crumbly, comes together into a cohesive dough with visible streaks of butter.
  6. Top the Filling: Remove the peach filling from the oven when bubbly. Using a spoon, dollop spoonfuls of the almond dough evenly over the hot peach filling. Use the back of a spoon or your finger to gently spread or transfer each dollop if needed. If desired, sprinkle the optional turbinado sugar over the dough topping for added texture and sweetness.
  7. Bake the Cobbler: Return the cobbler to the oven and bake for an additional 17 to 20 minutes until the almond topping turns lightly golden and the filling is actively bubbling around the edges.
  8. Rest and Serve: Remove the cobbler from the oven and let it rest for 5 to 10 minutes to allow the filling to set slightly. Serve warm topped with vanilla ice cream or whipped cream for an indulgent finish.

Notes

  • Peeling peaches is optional but recommended for a smoother texture; blanch peaches briefly in boiling water, then plunge into ice water to peel easily.
  • Arrowroot starch is preferred for a clear thickening but cornstarch works as a good substitute.
  • Grating cold butter helps achieve a crumbly, biscuit-like topping texture.
  • This recipe is naturally gluten-free due to the use of almond flour instead of traditional wheat flour.
  • Turbinado sugar topping is optional but adds a pleasant crunch and slight caramelized flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.

Find it online: https://dishcooks.com/peach-cobbler-with-almond-topping-recipe/