| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings |
Ingredients
- 1 stick unsalted butter, room temperature, cut into 8 pieces
- Vanilla ice cream or whipped cream, for serving
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 10 cups frozen peaches, thawed, about 3 pounds prepared
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- 1 lemon, juiced
- 1 teaspoon butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 3/4 cup all-purpose flour
- 3/4 cup oats
- 1/4 cup slivered almonds
- 1/2 cup dried cranberries
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 393 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 43 g |
| Protein | 6 g |
| Cholesterol | 28 mg |
| Sodium | 244 mg |
| Serving Size | 1 of 10 servings |
| Calories | 393 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 43 g |
| Protein | 6 g |
| Cholesterol | 28 mg |
| Sodium | 244 mg |
Reviews
Great cobbler!!! The almonds really make it per my husband. Thanks for sharing.
This peach crumble crisp cobbler is awesome. I used what I had on hand, so no cranberries and used chopped pecans instead of walnuts. Will be making it again!
This dish is outstanding! Although we did make a couple of minor modifications to suit our taste. We used fresh peaches from the local farm market rather than frozen. We like to use at least a half cup of toasted pecan pieces rather than a quarter cup of almonds. We also prefer to delete the cranberries. But it’s a delicious recipe. I am still in the process of learning how to cook, so I am by no means an accomplished baker. But I found this to be fairly easy to make successfully, even for a guy with my limited skills.
If this were it, I’d have to say…. Well,you guessed it!
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Love this recipe!! Outstanding
Needs to say how much butter for crumble.
This was tasty but the addition of the cranberries turned a few family members off. I also had comments that they would have liked it better with a pie top like crust instead of a crumble.
THEEE very best. I do not understand those who rated it with just one star. I was and still am amazed with the use of frozen peaches, but as the saying goes, ‘if it ain’t broke don’t fix it.’
Was good but I like a crust with my cobbler. Probably won’t make again.