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Peach Cobbler with Candied Almonds

Course Dessert
Cuisine American
Keyword Candied Almonds, Peach Cobbler, Peach Cobbler with Candied Almonds, peaches, Summer Dessert
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

For the Peaches

  • 3 pounds fresh peaches pitted and sliced 1-inch thick
  • 1/2 cup sugar
  • 3 tablespoons peach schnapps
  • 1 lemon, juiced
  • 2 teaspoons corn starch or arrowroot

For the Batter

  • 2 cups flour
  • 1 stick butter, melted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk

For the Candied Almonds

  • 4 tablespoons butter
  • 1 cup sliced almonds
  • 4 tablespoons sugar

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!