STONE FRUIT COBBLER

Stone Fruit Cobbler image

Yield Makes 4 servings

Number Of Ingredients 14

3 pounds peaches, nectarines, or plums, each cut into 6 wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon kirsch (clear cherry brandy) or other fruit brandy (optional)
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 ounces almond paste
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup sliced almonds
Powdered sugar and vanilla ice cream (for serving)

Steps:

Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl.
Transfer to a 13x9" baking dish; set aside.
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.
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.