Peach Cobbler Amandine
Peach Cobbler Amandine is a sweet tooth sensation that will have you smiling. This drool worthy dessert puts the emphasis on almond flavoring rather than cinnamon or nutmeg. Combined with peaches, it just explodes in flavor.
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Back in August 2019, I received a shipment of nectarines and peaches from the Washington State Fruit Commission. They asked me to blog about my experiences with their fruit. I was happy to oblige.
I have to admit the nectarines were awesome. I made a Southern Nectarine Cobbler and a Nectarine Pie with them. I’ve never baked anything with nectarines before. It was wonderful and those turned out to be two really scrumptious desserts. I had so much positive feedback about each of them.
With the peaches, I made Peach Pinwheel Cobbler, Peach Crumble Pie, Cast Iron Peach Cobbler and Peach Cobbler Amandine. I was incredibly happy with how each of these peach desserts turned out as well. I sent them out to John’s office and they just raved and raved over these desserts.
He didn’t bring anything home. Even though I sent in 10 desserts one day and another five a few days later, those desserts were gone by 4pm. Some had them for breakfast, others for lunch and snacks throughout the day. Needless to say, I had some really happy campers at John’s office. I am still hearing about how much they loved everything. Because the recipes were so good, I thought I would share them with you again.
If you enjoy Peach Cobbler recipes, why don’t you give this one a try? Instead of the traditional cinnamon and nutmeg, this one has almond extract, almond meal and sliced almonds to bump up the taste. Peach Cobbler Amandine is a treat made from heaven. Maybe I better make another one….. 🙂
Peach Cobbler Amandine is one scrumptious recipe.
Peaches and almonds make for a delectable combination.
Every bite of this dessert will have you swooning.
Here’s what I did.
I used these ingredients for the filling, plus water.
Peel and dice peaches. Place in a large mixing bowl.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar and almond extract.
Add water.
Stir ingredients to combine.
Pour ingredients into a greased 9×13″ glass baking dish.
Bake 10 minutes at 425 degrees. Meanwhile, prepare topping.
I used these ingredients for the topping, plus sliced almonds.
Place UNBLEACHED all-purpose flour, sugar, cornmeal, almond meal, salt and baking powder in a mixing bowl.
Stir ingredients to combine.
Cut in butter with a pastry blender.
Coarse crumbs should form. Set aside.
In another mixing bowl, combine egg, half-and-half and almond extract.
Whisk ingredients to combine.
Combine egg mixture with cornmeal mixture.
Stir ingredients to combine.
Dollop topping on top of hot peach mixture.
Sprinkle topping with sugar.
Sprinkle almonds on top of the sugar.
Bake at 425 for 20-30 minutes or until golden brown on top.
Peach Cobbler Amandine is a terrific dessert for summers and early fall when peaches are in season.
Every bite will rev your engines! It’s especially good with ice cream on top.
Peach Cobbler Amandine is a wonderful, mouthwatering dessert for company.
This glorious dessert will have you raving in an instant!
Here’s the recipe.
PEACH COBBLER AMANDINE
(My own concoction)
Peach Cobbler Amandine
Equipment
- 1 9x13" glass baking dish
- measuring cups
- measuring spoons
- 1 sharp knife to pit, peel and dice peaches
- 1 large mixing bowl
- 3 wooden spoons
- 1 pastry blender
- 1 medium mixing bowl
- 1 small mixing bowl
Ingredients
PEACH FILLING:
- 6 cups peaches peeled, sliced ripe (about 6 large peaches), (you can also you canned or frozen peaches)
- 2/3 cup water
- 1 1/2 tsp. almond extract
- 3/4 cup granulated sugar
- 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
TOPPING:
- 1/2 cup cornmeal
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/4 cup almond meal
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/4 cup unsalted butter cold (1/2 stick)
- 1 large egg slightly beaten
- 3 to 4 tbsp. half-and-half
- 1/2 tsp. almond extract
- 1/4 cup granulated sugar
- 1/3 cup almonds sliced
Instructions
PEACH FILLING:
- Preheat oven to 425°F.
- Grease a 9x13” glass baking dish; set aside.
- In a large bowl, combine peaches, water, almond extract, sugar and flour.
- Mix well.
- Spoon filling into prepared baking dish.
- Bake for 10 minutes.
- Remove from oven.
TOPPING:
- In a medium bowl, combine corn meal, flour, ½ cup granulated sugar, almond meal, baking powder and salt.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- In a small bowl, stir together egg, half-and-half and almond extract.
- Add egg mixture to cornmeal mixture.
- Stir just until moistened.
- Dollop topping by tablespoonfuls onto hot peach filling.
- Sprinkle with remaining ¼ cup granulated sugar.
- Then sprinkle with sliced almonds.
- Bake 20 to 30 minutes or until golden brown.
- Serve warm with ice cream, if desired.
Notes
Nutrition
If you enjoy peach desserts, this one should be on the top of your list!
The almond flavors really pop in this recipe.
Peach Cobbler Amandine is true southern comfort food.
I can never get too much Peach Cobbler! 🙂
You may also enjoy these delicious recipes!
Gluten Free Peach Dump Cake Cobbler
Recipe originally published September 26, 2019.
Peach Cobbler Amandine
Equipment
- 1 9×13" glass baking dish
- measuring cups
- measuring spoons
- 1 sharp knife to pit, peel and dice peaches
- 1 large mixing bowl
- 3 wooden spoons
- 1 pastry blender
- 1 medium mixing bowl
- 1 small mixing bowl
Ingredients
PEACH FILLING:
- 6 cups peaches peeled, sliced ripe (about 6 large peaches), (you can also you canned or frozen peaches)
- 2/3 cup water
- 1 1/2 tsp. almond extract
- 3/4 cup granulated sugar
- 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
TOPPING:
- 1/2 cup cornmeal
- 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1/4 cup almond meal
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/4 cup unsalted butter cold (1/2 stick)
- 1 large egg slightly beaten
- 3 to 4 tbsp. half-and-half
- 1/2 tsp. almond extract
- 1/4 cup granulated sugar
- 1/3 cup almonds sliced
Instructions
PEACH FILLING:
- Preheat oven to 425°F.
- Grease a 9×13” glass baking dish; set aside.
- In a large bowl, combine peaches, water, almond extract, sugar and flour.
- Mix well.
- Spoon filling into prepared baking dish.
- Bake for 10 minutes.
- Remove from oven.
TOPPING:
- In a medium bowl, combine corn meal, flour, ½ cup granulated sugar, almond meal, baking powder and salt.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- In a small bowl, stir together egg, half-and-half and almond extract.
- Add egg mixture to cornmeal mixture.
- Stir just until moistened.
- Dollop topping by tablespoonfuls onto hot peach filling.
- Sprinkle with remaining ¼ cup granulated sugar.
- Then sprinkle with sliced almonds.
- Bake 20 to 30 minutes or until golden brown.
- Serve warm with ice cream, if desired.
2 Comments
Rosalee Adams
May 13, 2021 at 2:53 pm
Sorry to say but fresh fruit is iffy at best e.g. two Barlette pears I bought.
No matter how long they remained in a brown paper bag they NEVER ripened. They remained hard as rocks.
I now just remain with apples and oranges at best but would love
to try this recipe………..
I wonder if I can use canned peaches for this e.g. Freestone etc?
Thanks so much.
Teresa
May 17, 2021 at 6:57 am
Hi, Rosalee. I would definitely try these with canned peaches. Just make sure you dry off excess moisture before using them.