Peach Cobbler Amandine

🧂 Ingredients

• 6 cups peaches

  peeled, sliced, ripe (about 6 large)
• 2/3 cup water
• 1 1/2 tsp. almond extract
• 3/4 cup granulated sugar
• 1/4 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup cornmeal
• 1/2 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup granulated sugar
• 1/4 cup almond meal
• 2 tsp. baking powder
• 1/4 tsp. sea salt
• 1/4 cup unsalted butter

  cold (1/2 stick)
• 1 large egg

  slightly beaten
• 3 to 4 tbsp. half-and-half
• 1/2 tsp. almond extract
• 1/4 cup granulated sugar
• 1/3 cup almonds

  sliced

Instructions

• 1 Preheat oven to 425°F.
• 2 Grease a 9x13” glass baking dish; set aside.
• 3 In a large bowl, combine peaches, water, almond extract, granulated sugar and
  flour.
• 4 Mix well.
• 5 Spoon filling into prepared baking dish.
• 6 Bake for 10 minutes.
• 7 Remove from oven.
• 8 In a medium bowl, combine corn meal, flour, ½ cup granulated sugar, almond meal,
  baking powder and salt.
• 9 Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• 10 In a small bowl, stir together egg, half-and-half and almond extract.
• 11 Add egg mixture to cornmeal mixture.
• 12 Stir just until moistened.
• 13 Dollop topping by tablespoonfuls onto hot peach filling.
• 14 Sprinkle with remaining ¼ cup granulated sugar.
• 15 Then sprinkle with sliced almonds.
• 16 Bake 20 to 30 minutes or until golden brown.
• 17 Serve warm with ice cream, if desired.

Nutrition Info