3poundsfresh peaches pitted and sliced 1-inch thick
1/2cup sugar
3tablespoonspeach schnapps
1lemon, juiced
2teaspoonscorn starch or arrowroot
For the Batter
2cupsflour
1stick butter, melted
1/2cupsugar
1teaspooncinnamon
2teaspoonsbaking powder
1/2teaspoonsalt
1cupwhole milk
For the Candied Almonds
4tablespoonsbutter
1cupsliced almonds
4tablespoonssugar
Instructions
For the Peaches
Pit and slice the peaches into 1-inch slices. Place the peaches in a 9x13 baking dish. Add the sugar, schnapps, lemon juice, and corn starch to the peaches and give it a stir to combine. Set aside.
For the Batter
In a large bowl, whisk together the flour, butter, sugar, baking powder, cinnamon, salt and, milk until well combined and most of the lumps have been worked out. Evenly pour the batter over the peaches and smooth over with a spatula until all the peaches are covered. Set aside.
For the Candied Almonds
In a large sautee pan, melt the butter of medium-low heat. Add the almonds and sugar to the pan. You will want to stir this mixture constantly to avoid burning the almonds. This will happen quickly so keep an eye on it. Cook the almonds until they begin turning golden brown, about 3 minutes. Evenly pour the browned almonds on top of the batter immediately while they are still hot. Carefully position the almonds around the top so that all is covered.
Bake the cobbler in a 350-degree preheated oven for 35-45 minutes or until a knife inserted into the batter comes out clean. The peaches will be all bubbly and delicious!
Let cool for at least 20 minutes before serving and serve with a big scoop of vanilla ice cream. Enjoy!