Cobbler Ingredients
Filling
3 lbs. of fresh peaches, with skin on, cut into 6 wedges
1/2 granulated sugar
2 Tbsp. all-purpose flour
1/4 tsp salt
1 Tbsp. kirsch or a fruity brandy (optional)
Topping and Assembly
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (1stick) unsalted butter, Room temperature
3 1/2 oz. almond paste or to taste
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup sliced almonds
sprinkle with powdered sugar
Vanilla ice cream and puree (for serving)
Filling
Toss peaches, sugar, flour, salt and kirsch in a large bowl. Transfer to a 13x9 Baking dish set aside.
Topping and putting it together
Preheat oven to 350*. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer so we don't overwork ourselves, beat butter, almond paste, and sugar in a large bowl until fluffy. Add eggs one at a time until smooth. Mix in the dry ingredients.
Drop dollops of batter over fruit (batter will even out while baking. Sprinkle with almonds. Good idea to bake the cobbler on a baking sheet incase there is drippage. Bake 50 to 60 minutes or until the top is brown and the fruit juice is bubbling. Dust with powdered sugar and let it cool. Serve with ice cream and puree.
3 lbs. of fresh peaches, with skin on, cut into 6 wedges
1/2 granulated sugar
2 Tbsp. all-purpose flour
1/4 tsp salt
1 Tbsp. kirsch or a fruity brandy (optional)
Topping and Assembly
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (1stick) unsalted butter, Room temperature
3 1/2 oz. almond paste or to taste
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup sliced almonds
sprinkle with powdered sugar
Vanilla ice cream and puree (for serving)
Filling
Toss peaches, sugar, flour, salt and kirsch in a large bowl. Transfer to a 13x9 Baking dish set aside.
Topping and putting it together
Preheat oven to 350*. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer so we don't overwork ourselves, beat butter, almond paste, and sugar in a large bowl until fluffy. Add eggs one at a time until smooth. Mix in the dry ingredients.
Drop dollops of batter over fruit (batter will even out while baking. Sprinkle with almonds. Good idea to bake the cobbler on a baking sheet incase there is drippage. Bake 50 to 60 minutes or until the top is brown and the fruit juice is bubbling. Dust with powdered sugar and let it cool. Serve with ice cream and puree.
Raspberry and blackberry puree
Purees are very easy to make as long as you have a food mill. Simply, take your berries and bring them through the small or medium disc of the food mill. Voila, you have a delicious fruit puree.
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