| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 10 ripe peaches
- 3 tablespoons almond liqueur
- 1 teaspoon nutmeg
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons corn starch
- 2 cups flour
- 1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 stick butter, cubed and chilled
- 3/4 cup buttermilk
- 1 egg white, for washing
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the peaches, liqueur, nutmeg, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish
- Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork until the dough resembles sand. Slowly add the buttermilk until the dough comes together. You may not need all of the buttermilk.
- Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about 1/2-inch thick and place over the peach filling. Use egg white as a wash, brushing on top of dough. Sprinkle the 11/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 434 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 3 g |
| Sugar | 59 g |
| Protein | 5 g |
| Cholesterol | 25 mg |
| Sodium | 239 mg |
Reviews
Don’t change a thing about this recipe is fabulous. Everyone loves peaches have a good day
I prefer to leave out the almond liqueur and I decreased the sugar to 1-1/2 c. because Colorado Palisade peaches are so naturally sweet. I also changed the crust and put it on the bottom of the pan.
Very yummy!! I love lots of flavor. So, I added butter, vanilla and nutmeg along with everything else!!
Love it good eating
I just wanted to point out that in the recipe she never says to or not to peel the peaches nor does she say anything about slicing them. I think she is assuming the reader knows to peel & slice the peaches. If you took the recipe literally, you would be putting whole unpeeled peaches in your bowl. We love peach cobbler but I agree with other reviews that it is a lot of sugar particularly if you have juicy ripe peaches which are naturally sweet.
Great recipe and excellent presentation !!! I think I failed to measure correctly, but it turned out fabulous … and I also peel my peaches. I am in love !!
Glorious. I got a standing ovation for this from our tennis club and the whole thing was demolished by people who were already full from gorgeous appetizers and dinner. Full disclosure: I did modify according to whims, preferences and things I had on hand, but I expect it would have been just as good as written. I was heavy handed with the amaretto, my tablespoons of cornstarch were heaping, I used Penzeys baking spice instead of nutmeg, vanilla salt for plain, halved the brown sugar in the peaches (peeled) and I doubled the biscuit recipe, using about half on the bottom of the pan which I parbaked for 10 minutes. I happened to have some almond flour that I wanted to use up, so I subbed that for 1 cup, out of 4 total for the flour in the biscuits. I used a heart-shaped cookie cutter and arranged prettily for the top.
I Love This Peach Cobbler,Pat,Brooks.
I think the liquer can come out but it’s great otherwise…
Way to much sugar. I used 1/2 the amount and substituted splenda brown sugar. Taste the filling before you cover it with the crust. If you want sweeter, then you can add more sugar. Also suggest you peel the peaches. I also used 1 T lemon juice to make the filling less sweet and put 1/2 t nutmeg and 1/2 t cinnamon. For the crust, I used 1 cup all purpose flour and 1 cup whole wheat flour. Top with turbinado sugar (sugar in the raw rather than regular sugar. Yummy!