Stone Fruit Cobbler
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
37
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
All-Purpose Flour1 tsp
Kosher Salt3 tsp
Baking Powder100 g
Almond Paste3 large
Egg (room temperature)1 cup
Almond (sliced)Directions:
1
Filling: Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl
2
Transfer to a 13x9" baking dish; set aside
3
Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl
4
Transfer to a 13x9" baking dish; set aside
5
Topping and assembly: Preheat oven to 350°
6
Whisk flour, baking powder, and salt in a medium bowl
7
Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes
8
Add eggs one at a time, beating to blend after each
9
Mix in dry ingredients
10
Drop dollops of batter over fruit (batter will even out during baking)
11
Sprinkle with almonds
12
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
13
Let cobbler sit at least 20 minutes before serving
14
Dust with powdered sugar and serve with ice cream
15
Preheat oven to 350°
16
Whisk flour, baking powder, and salt in a medium bowl
17
Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes
18
Add eggs one at a time, beating to blend after each
19
Mix in dry ingredients
20
Drop dollops of batter over fruit (batter will even out during baking)
21
Sprinkle with almonds
22
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
23
Let cobbler sit at least 20 minutes before serving
24
Dust with powdered sugar and serve with ice cream