This unique yet delicious peach cobbler recipe uses fresh peaches, fall spices and a delectable non-traditional biscuit-like "crust." I was perusing my neighborhood farmer's market yesterday and I came across so many perfectly ripe white and yellow peaches. When I find perfectly-ripe, locally-grown, pesticide-free produce, I have a hard time walking away. So, I purchased some peaches, and by "some," I mean several pounds. I prefer white peaches for snacking (since I find that they are a little sweeter and less tart) and yellow peaches for baking. Plus, I didn't want to let another summer go by without making a peach cobbler, so I used the yellow peaches for this dish.
Everyone knows that the crust is the best part about peach cobblers, so I made this cobbler in individual ramekins to ensure that everyone gets a generous serving of crust. But this isn't a traditional pie crust--it's more of a biscuit or scone, but it works perfectly. To make this dish, I peeled several peaches and then cut them into wedges. I tossed the wedges with brown sugar, lemon juice, flour and ground cinnamon. I greased ramekins and then filled them with the peaches and dotted them with butter. I baked them for about 14 minutes, until the juices were just starting to bubble. While the peaches were baking, I prepared the crust. I combined all purpose flour, almond flour (ground almonds), brown sugar, salt, butter and buttermilk. I pulsed the ingredients in a food processor until they were combined. I then turned the rather sticky dough onto a work surface and kneaded it a few times. I then patted it into a 7 inch by 2 inch rectangle, and cut the rectangle into 6 equal squares. I placed a square on top of each peach-filled ramekin, then brushed egg whites and sprinkled sliced almonds and brown sugar. I returned the cobblers to the oven for an additional 25 minutes.
The cobblers oozed with peach goodness and had beautifully-browned tops. Remove them from the oven and let them cool for about 20 minutes. You can even top it with a scoop of vanilla ice cream. Enjoy!
- 2 pounds fresh peaches peeled and sliced into wedges
- 2/3 cup light brown sugar, packed
- 4 teaspoons all purpose flour
- 4 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- FOR THE CRUST
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 3/4 cup all purpose flour
- 2/3 cup almond flour (almond meal)
- 3 tablespoons light brown sugar, plus more for sprinkling
- 1/2 cup cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 1 egg, lightly beaten
- sliced almonds, for garnish
- vanilla ice cream (optional)
- Preheat the oven to 400F and prepare 6 small ramekins by lightly greasing them and placing them on a foil-lined baking sheet.
- In a large bowl, toss the fresh peach slices with the brown sugar, flour, lemon juice and ground cinnamon.
- Fill each ramekin with the peach slices and the remaining juice. Place in the oven for approximately 14 minutes, until the peaches just start to bubble.
- While the peaches are baking, prepare the dough.
- Combine the baking powder, salt, all purpose flour, almond flour and brown sugar in a food processor. Pulse to combine. Add the butter and pulse until small crumbs form. Add the buttermilk and pulse until combined.
- Remove the dough and knead it until it comes together (about 15 seconds). Using your hands, pat the dough into a rectangle 5 inches by 7 inches.
- Cut the rectangle into 6 equal squares.
- Once the peaches are baked and bubbly, place a square of dough on top of each ramekin. Brush the lightly beaten egg on top of each square of dough. Sprinkle a generous amount of brown sugar on top of each ramekin, and sprinkle sliced almonds on top.
- Bake for an additional 25 minutes, until the dough is browned and the peaches are bubbling over.
- Remove from the oven and let rest for 20 minutes (they will be very hot!)
- Serve warm with vanilla ice cream.