This is my farewell-to-peaches peach cobbler. My favorite stone fruit guy at the farmer's market drives several hours from the Central Valley to the Bay Area every Thursday and Sunday for our markets. He's still harvesting peaches and nectarines but plums are quickly taking over and persimmons should be arriving in a few weeks.
Until then, I'll be enjoying this peach cobbler! Over the years, I've noticed various styles of cobbler. Some recipes use a pie crust for the top and bottom (my grandmother’s preferred method), others a biscuit topping, and still others a cake-like batter with the fruit mixture layered on top.
Today's recipe is the latter. Peaches are mixed with coconut sugar, lemon, cinnamon (and arrowroot flour to soak up all the juices). This is layered over an almond flour batter scented with almond extract, then baked until golden brown.
Serve warm with ice cream or yogurt and enjoy the last of the season’s peaches!
Almond Peach Cobbler
5 medium peaches
Scant 3 Tbsp coconut sugar (or brown sugar), or less depending on natural sweetness of peaches
1 1/2 tsp. arrowroot powder
Juice from 1/2 medium, juicy lemon
1 tsp. cinnamon
Almond Flour Batter
1 1/2 cups (160 gr) almond flour
3 Tbsp. arrowroot powder
1/2 cup (70 gr) coconut sugar (or brown sugar)
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup (114 gr) unsalted butter, melted and cooled slightly
1 large egg
1/3 cup (80 ml) almond milk (oat or cashew milk also works)
1 tsp. almond extract
1/2 tsp. vanilla extract
Preheat oven to 375°F. Butter a 9-inch square baking pan or similar sized oblong or rectangular dish.
For peach mixture: Cut peaches into 1/2" dice - I leave skin on peaches. Add to a medium bowl with remaining ingredients. Stir well to combine. Set aside.
For batter: Whisk together almond flour, baking powder, salt, and coconut sugar in a medium bowl.
In a separate large bowl, whisk together butter, egg, milk and almond and vanilla extracts. Add flour mixture to the liquid and whisk until well combined. Pour batter into baking pan, spreading evenly. Give peaches another stir, then pour evenly over batter.
Bake until edges are golden brown and knife inserted into cake portion comes out clean (~35-40 minutes). Cool in pan for 10 minutes before serving.