Peach Cobbler with Almond Topping

Ingredients

• 2 ½ pounds ripe peaches, peeled* and cut into 1-inch chunks (about 6 medium-to-large)
• 3 tablespoons honey
• 2 tablespoons arrowroot starch or cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 ½ cups (225 grams) blanched almond flour**
• 1 tablespoon baking powder
• ¼ teaspoon fine salt
• 3 tablespoons granulated sugar
• Zest from 1 large lemon
• 5 tablespoons unsalted butter, just melted
• 2 tablespoons plain whole-milk Greek yogurt
• 1 large egg
• Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
• Vanilla ice cream or whipped cream, for serving

Steps

1. 1

   Preheat the oven to 375 degrees Fahrenheit, then make the filling: In a 9-inch square baking dish, mix together the peaches, honey, starch, vanilla and cinnamon. Bake the filling for 20 to 25 minutes, until the mixture is bubbling around all four edges.

2. 2

   Meanwhile, prepare the topping: in a mixing bowl, combine the almond flour, baking powder and salt. Whisk gently until combined, and set it aside.

3. 3

   In a small-to-medium bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the mixture into the other dry ingredients and whisk to combine.

4. 4

   In a smaller bowl, combine the melted butter, yogurt and egg, and whisk until evenly combined. Pour the wet mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it comes together into a cohesive dough.

5. 5

   Dollop one spoonful at a time over the hot filling, using the back of another spoon or your finger to help transfer each dollop. Sprinkle the turbinado sugar evenly over the dough, if using.

6. 6

   Bake 17 to 20 minutes until the filling is actively bubbling around the edges and the top is lightly golden. Let the cobbler rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.