CLEVELAND, Ohio -- Peaches have a short but sweet season, and cobbler celebrates their arrival.
Chef Bob Sferra, owner of Culinary Creations, says the crunchy almond topping is is so addictive you’ll have to keep friends and family from sneaking bits of it while the cobbler is cooling.
Sferra says you can make this cobbler using just peaches, apricots or plums -- but says the festive jumble of colors and flavors of the combined fruits is especially appealing.
Recipe by Chef Bob Sferra, of Culinary Creations
Peach Cobbler with Almond Crumble Topping
Almond Crumble Topping Ingredients:
- 1 stick (4 ounces) unsalted butter, softened
- ¼ cup granulated sugar
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- Pinch of salt
- 1 cup (5 ounces) unbleached all-purpose flour
- ¼ cup (1 ounce) almond meal (ground almonds)
- 2 1/2 pounds firm-ripe peaches, pitted and peeled, cut into ¼-inch slices
- ¼ cup (2 ounces) firmly packed light brown sugar
- 1 tablespoon cornstarch
- ¼ cup (¾ ounce) raw sliced almonds
- 1 tablespoon turbinado sugar
Equipment: Stand Mixer Fitted with a Paddle Attachment or a Hand Mixer and a Medium Bowl, Silicone or Rubber Spatula, Large Bowl, Paring Knife, Cooling Rack
Preheat the oven to 375°F and position an oven rack in the lower third.
Make the topping: Place the butter and granulated sugar in the bowl of the mixer and beat on medium speed until very light in color, nearly white, about 5 minutes. You may also use a hand mixer and a medium bowl, though you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the vanilla and almond extracts and the salt and blend well. Scrape down the bowl. Add the flour and almond meal all at once and turn the speed to low. Blend for 15 to 20 seconds, until the mixture forms small clumps about the size of small peas. Chill the topping in bowl, covered, while you make the filling.
Make the filling: Put the sliced peaches in the large bowl, add the brown sugar and cornstarch; toss gently to evenly coat the fruit.
Bake the cobbler: Scrape the filling into a 13” x 9” ceramic dish. Scatter the Almond Crumble evenly over the top. Sprinkle the almonds over the topping, then the turbinado sugar. Bake for 45 to 50 minutes, until the crumble topping is golden brown and the fruit juices are bubbling and thickened. Transfer to a cooling rack and allow the cobbler to cool for 40 to 60 minutes so some of the juices are reabsorbed. Serve warm or at room temperature with a big scoop of your favorite ice cream.