If you are so lucky to have fresh peaches at your local market, here is a peach almond cobbler that I think you will LOVE! It is delectable and of course so much more nutritious than the typical cobbler recipe. I have added ground almonds not only to add nutritional value but also to make it almost “buttery” tasting. I am using a mixture of extra virgin olive oil (only 2 Tbsp for the whole cobbler!) and cashew yogurt instead of saturated fat butter to keep the topping moist and absolutely perfect. I am also using whole wheat pastry flour (that’s soft wheat) and rolled oats to add fiber. I am purposely not adding any salt at all to this cobbler as is typically done because there is no need for it to accentuate the flavor: the sweet ripe peaches with the cinnamon and almond extract already do just that!
- PEACH FILLING
- 5 cups peeled and sliced fresh ripe peaches (about 10 medium peaches)
- 2 Tbsp brown sugar
- ½ tsp cinnamon
- ⅛ tsp almond extract
- 1 Tbsp whole wheat pastry flour
- COBBLER TOPPING
- ½ cup ground almond meal (or finely ground unsalted almonds)
- ½ cup whole wheat pastry flour
- ½ cup rolled oats
- 2 Tbsp brown sugar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp cashew yogurt
- *(you can also grind whole dry roasted unsalted almonds instead).
- Preheat oven to 375
- Mix all PEACH FILLING ingredients in a bowl (make sure to keep as much of the juice of the peaches as possible) and place in a 9 inch pie dish.
- Mix all dry ingredients in a bowl.
- Add olive oil and cashew yogurt to the dry mixture and work with your fingers to make into a crumbly mixture
- Sprinkle evenly over filling
- Bake in oven for 15-18 minutes, until the top is golden and the juices are sizzling.
Dear Catherine,
Just made it again for dinner – this time with plums. Precooked them for two minutes in the microwave, which made them more juicy. Yum!
Also excellent with apricots, red currants, rhubarb (needs one more tbsp sugar).
All the best to you and your family
Sibylle
Yay Sibylle, I always love your experimentation with the ingredients because you do it so thoughtfully and I always learn new things from you! I had never tried plums but will now for sure, thanks to you! I hope your growing family is doing beautifully!
love,
Catherine
Oh my goodness this cobbler is absolutely delicious!! I love it, and my husband said that it is now his favorite dessert that I make – yay! Thank you!
That makes me so happy Annie!! 🙂
just put in the oven – used fresh Colorado peaches from the farmers market- taking to a picnic today with some new friends!
YUM!! Your friends are so lucky to have you!
I think saute is a good idea… perhaps add some frozen black cherries and almond extract – might make it a bit more juicy – I have to make it work as I love apple crisp!
You go Greg!!!
How delicious is that!!! I actually haven’t had much luck using apples with this recipe, I think because I haven’t found the right ones to use yet. Every time I have tried, and I HAVE tried because I LOVE a nice warm apple crisp on a cold autumn night, It turned out a little dry, because I had to bake it longer. I haven’t given up yet, just haven’t had the time but what I suggest you do is pre-cook your apples a little bit before you assemble this dish. I can’t wait for you to try and let me know how it goes!!!
I forgot to mention that I made this last week with fresh peaches from our Amish neighbor – really delicious!
I might try it with apples… imagine I would need to bake a bit longer.