Peach Cobbler
- 9 medium peaches, peeled and sliced
- 1 3/4 cup all-purpose flour, divided
- 6 tablespoons sugar, divided
- 2 teaspoons pure almond extract
- Zest and juice of 1 lemon
- 1/2 cup (1 stick) cold unsalted butter cut into small pieces
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup half-and-half
Preheat oven to 375°F.
In a large bowl, stir together peaches, 1/4 cup of the flour, 2 tablespoons of the sugar, almond extract and lemon zest and juice.
Transfer mixture to an 8x8-inch baking dish or 9-inch pie plate. Set aside.
In another large bowl, stir together remaining 1 1/2 cups flour, 2 tablespoons of the sugar, baking powder and salt.
Cut or work in butter with a pastry blender or your fingers until mixture resembles coarse meal.
Add half-and-half and gently mix together until a soft dough forms.
Drop dough by the tablespoon on top of peaches until surface is almost covered.
Lightly pat down dough to evenly distribute over top, leaving small spaces for peaches to show through.
Sprinkle with remaining 2 tablespoons sugar.
Bake until top is golden and peaches are bubbling, 40 to 45 minutes. Cool briefly and serve warm.
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- 9 medium peaches, peeled and sliced
- 1 3/4 cup all-purpose flour, divided
- 6 tablespoons sugar, divided
- 2 teaspoons pure almond extract
- Zest and juice of 1 lemon
- 1/2 cup (1 stick) cold unsalted butter cut into small pieces
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup half-and-half