Peach Cobbler with Almond Topping Recipe
This delightful Peach Cobbler with Almond Topping combines juicy, bubbling peaches baked with a sweet, lemon-zested almond flour crust. The topping’s buttery almond flavor pairs beautifully with the spiced peach filling, making it a warm, comforting dessert perfect for any occasion. Served best warm with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Filling
- 2 ½ pounds ripe peaches, peeled and cut into 1-inch chunks (about 6 medium-to-large peaches)
- 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
Instructions
- Preheat and prepare filling: Preheat the oven to 375°F. In a 9-inch square baking dish, combine the peaches, honey, arrowroot starch (or cornstarch), vanilla extract, and cinnamon. Mix gently to coat the peaches. Bake for 20 to 25 minutes until the filling is bubbling along the edges.
- Mix dry topping ingredients: While the filling bakes, in a mixing bowl whisk together the almond flour, baking powder, and salt until evenly combined. Set aside.
- Flavor sugar with lemon zest: In a small to medium bowl, rub the lemon zest into the granulated sugar using your fingers to extract flavor. Add this lemon-scented sugar to the dry ingredients and whisk together. Keep this bowl nearby for the wet mixture.
- Incorporate butter into dry topping: Using the large holes of a cheese grater, grate cold unsalted butter into the almond flour mixture, stirring as you go to prevent clumping, ensuring the butter is evenly distributed.
- Prepare wet topping ingredients: In the smaller bowl, whisk together the Greek yogurt and egg until smooth. Pour this wet mixture into the dry almond flour mixture and stir well to form a crumbly but cohesive dough with visible streaks of butter.
- Top the peach filling: Spoon dollops of the almond dough over the hot peach filling one at a time, using the back of a spoon or your finger to transfer each dollop evenly across the surface. If desired, sprinkle turbinado sugar over the dough for extra crunch and sweetness.
- Bake until golden and bubbly: Return the cobbler to the oven and bake for 17 to 20 minutes until the topping turns lightly golden and the filling is actively bubbling around the edges.
- Rest and serve: Allow the cobbler to rest for 5 to 10 minutes before serving to let the filling thicken slightly. Serve warm with vanilla ice cream or whipped cream as preferred.
Notes
- Peeling peaches is recommended for a smoother texture, but you can leave the skin on if preferred for added fiber.
- Arrowroot starch and cornstarch are interchangeable as thickening agents for the filling.
- Grating cold butter helps incorporate it quickly and creates a tender topping with flaky texture.
- Allow the cobbler to rest after baking to let the juices set and avoid overly runny servings.
- Use fresh lemon zest for the best flavor in the topping sugar mixture.
- For a nut-free option, substitute almond flour with a gluten-free flour blend, though the topping texture will differ.
