Macaron Peach Cobbler

Sweet, baked fruit with an almond paste topping that is reminiscent of your favorite French macaron cookie. Ring in the start of summer with this homey, comforting dessert. Top the cobbler with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

This delicious dessert combines the flavors of an old-fashioned peach cobbler and a light, crisp, French macaron. Peaches and almonds just seem to go hand in hand.

Luckily, even if you don’t have access to fresh, ripe peaches, you can still make a macaron peach cobbler with frozen, sliced peaches.

WHAT INGREDIENTS DO I NEED FOR THIS RECIPE?

• It all starts with the peaches – fresh, if you have them available to you. If not, sliced, frozen peaches work great! Don’t buy the ones in syrup and be sure to thaw them first.
• Dark brown sugar for the filling and granulated sugar for the topping
• Flour, baking powder, salt
• Amaretto liqueur to add to the almond flavor.
• Butter – room temperature
• Almond paste – be sure not to use marzipan. You can find the paste in the baking section of your grocery store.
• Almond extract
• Cinnamon
• Eggs – room temperature

HOW TO PEEL FRESH PEACHES

The easiest and quickest way to peel peaches is to blanch them so that the skin is easily peeled off.

1. Use a sharp knife to cut an ‘X’ into the bottom of the peach
2. Submerge the peach in boiling water for 10-15 seconds or until you see the skin around the ‘X’ begin to curl back.
3. Remove the peach to a bowl of ice water to halt the cooking process
4. When the peach is cool enough to handle, use your fingers to pull the peach skin off of the flesh. If the skin doesn’t come off easily, place the peach back into the boiling water and then the ice bath again to remove the skin easily.

HOW DO I MAKE MACARON PEACH COBBLER?

This recipe has basically two steps.

First, toss together the filling of peaches, brown sugar, flour, salt, and amaretto and pour into a baking dish.

Next, mix up the topping by stirring together the flour, baking powder, salt, butter, almond paste, almond extract, cinnamon, sugar, and eggs. Pour over the fruit and bake. It’s just that easy!

VARIATIONS:

• Add other stone fruits like nectarines, plum, or apricots
• Toss in sliced strawberries or blueberries. You may need to add a bit more flour to the filling if the berries are very ripe and juicy.
• The amaretto is optional but does add a ton of almond flavor. The alcohol bakes off, but if you don’t want to use it, a teaspoon of almond extract will work as well.
• Sprinkle coarse sugar over the topping before baking for a crunchier topping.
• Sliced almonds add a lovely texture and crunch to the topping.
• Fine almond flour can be used instead of all-purpose flour for a gluten-free alternative.

Still in the mood to bake? Here are a few more recipes to try:

• Pineapple Upside Down Cake
• Sunny Lemon Cheese Tartlets
• Gooey Caramel Pecan Pie Bars
• Chewy Almond Macaroons
• Italian Amaretti Peaches

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