FRESH PEACH COBBLER WITH ALMOND CRUNCH TOPPING

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Fresh Peach Cobbler With Almond Crunch Topping image

Make and share this Fresh Peach Cobbler With Almond Crunch Topping recipe from Food.com.

Provided by Dave5003

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

10 large firm ripe peaches, skins removed
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 pinch nutmeg
1 pinch salt
1 pinch lemon zest
1 1/3 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold, cut into cubes
1/2 cup buttermilk or 1/2 cup heavy cream
1/2 cup whole unblanched almond, Coarsely chopped
3 tablespoons light brown sugar, Packed
1/2 teaspoon cinnamon

Steps:

  • For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
  • Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
  • Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
  • For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
  • To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
  • Gently re-roll scraps and arrange over fruit, slightly overlapping.
  • Brush biscuits with cream.
  • In a small bowl, combine almonds, brown sugar and cinnamon.
  • Sprinkle over dough.
  • Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
  • Serve warm with ice cream, heavy cream or creme anglaise.

Nutrition Facts : Calories 483.3, Fat 14.8, SaturatedFat 5.5, Cholesterol 21.1, Sodium 224.6, Carbohydrate 84.5, Fiber 6.2, Sugar 55.3, Protein 8.6

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