Servings: 6 to 8
- 1/2 cup sliced almonds
- 1 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch pieces
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 6 large or 10 medium peaches, cut into 1-inch pieces (about 10 cups)
- 3 cups raspberries
- 1/4 cup sugar
- 1 teaspoon finely chopped lemon zest
- 2 tablespoons all-purpose flour
- 2 tablespoons sliced almonds
- 1 tablespoon sugar
DIRECTIONSTo begin making the dough, preheat the oven to 350F. Toast the almonds until golden brown and fragrant, 5 to 7 minutes. Let cool. Transfer to a food processor and process until finely ground. Set aside in a medium bowl.
Raise the oven heat to 400F. Butter and flour a 9-by-13-inch baking dish.
To make the fillingIn a large bowl, combine the peaches, raspberries, sugar, lemon zest and flour and mix well. Spoon into the prepared dish. The fruit should come to within an inch of the top. (You need room for the dough.)
Place the baking dish on a baking sheet. Bake until hot and bubbly, about 20 minutes.
Meanwhile, return to making the dough: Add the flour, sugar, baking powder, baking soda and salt to the ground almonds. Cut in the butter with your fingers or 2 forks until it is the size of small peas. In a small bowl, whisk together the buttermilk, vanilla and almond extracts and egg until blended. Pour the buttermilk mixture into the center of the flour mixture and mix well with a wooden spoon. The dough will be sticky.
When the fruit has cooked for 20 minutes, remove it from the oven. Using an ice cream scoop, drop the dough evenly over the surface of the hot fruit. You can spread out the dough and make it as even as you like. The more uneven the dough, the more cobbled the top will look. Sprinkle the sugar and the sliced almonds evenly over the top.
Return the cobbler to the oven until it is golden brown and the dough is cooked through, about 20 minutes. Let cool for 30 minutes. Serve warm.
You can change this recipe to include your favorite seasonal fruits of the moment, such as blackberries or boysenberries. Just make sure to add enough sugar to sweeten the fruit you are using. Place a scoop of French vanilla ice cream alongside each serving.
This can be prepared up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 350F oven for 10 to 15 minutes.