Peach Cobbler

Upgrade everyone’s favorite summer fruit dessert with a roasted almond streusel.

Serves
6
Time
1 hour 20 minutes

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Updated on August 17, 2024

If you want to eat peach cobbler any time of the day, Barry Sorkin from Smoque BBQ in Chicago may have the recipe you’re looking for. “It’s kind of like a fruit cup,” Sorkin says. “You could almost argue it’s breakfast food.” Roasted almond streusel adds a complex nuttiness to his version, which has a crunchy finish more akin to crisp than classic cobbler.

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Ingredients

For the peach filling:

3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
½ cup sugar
2 Tbsp. fresh lemon juice
2 tsp. almond extract
½ tsp. ground cinnamon

For the topping:

1 cup light brown sugar
¾ cup all-purpose flour
12 Tbsp. cold unsalted butter, cubed
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. kosher salt
¾ cup sliced almonds

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil.

Step 2

Make the filling: To a large bowl, add the peaches, sugar, lemon juice, almond extract, and cinnamon, and stir to coat. Set aside.

Step 3

Make the topping: To a large bowl, add the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until only small pea-sized crumbs remain. Add the almonds and toss once more to distribute. Refrigerate the topping until ready to bake.

Step 4

Divide the filling among six 4-ounce ramekins, mounding the fruit over the rim of the ramekin (the filling will shrink significantly in the oven). Top with a generous handful of the crisp topping, then transfer the ramekins to the lined baking sheet and bake until the peaches are juicy and the topping is golden and crisp, 30–35 minutes. Remove from the oven and set aside to cool slightly. Serve warm or at room temperature.

Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil.
Make the filling: To a large bowl, add the peaches, sugar, lemon juice, almond extract, and cinnamon, and stir to coat. Set aside.
Make the topping: To a large bowl, add the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until only small pea-sized crumbs remain. Add the almonds and toss once more to distribute. Refrigerate the topping until ready to bake.
Divide the filling among six 4-ounce ramekins, mounding the fruit over the rim of the ramekin (the filling will shrink significantly in the oven). Top with a generous handful of the crisp topping, then transfer the ramekins to the lined baking sheet and bake until the peaches are juicy and the topping is golden and crisp, 30–35 minutes. Remove from the oven and set aside to cool slightly. Serve warm or at room temperature.