Macaron Peach Cobbler combines all the delicious fruit and syrup from a classic peach cobbler but adds the sweet, almond flavor of a French macaron cookie. This dessert takes advantage of summer’s produce.
For fruit filling:
- 3 pounds peaches, peeled and sliced (can use frozen peaches)
- ½ cup dark brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon Kosher salt
- 2 tablespoons amaretto liqueur
Preheat the oven to 350 degrees.
Butter a 13×9-inch baking dish. Set aside.
In a large bowl, toss together the peaches, brown sugar, flour, salt, and amaretto.
Spoon the filling into the buttered baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, beat the butter, almond paste, almond extract, cinnamon, and granulated sugar until light and fluffy – about 5 minutes.
Add the eggs, one at a time, beating after each addition.
Gently mix in the dry ingredients.
Spoon the batter over the fruit in the baking dish. The batter will spread and even out during baking.
Place the baking dish on a rimmed baking sheet and bake until the topping is golden brown the the peach juices are thick and bubbling – about 50-60 minutes.
Allow the cobbler to rest for at least 20 minutes before serving so that the juices begin to thicken.
Serve warm with vanilla ice cream.
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Keywords: macaron peach cobbler, peach desserts, summer desserts, Memorial Day, 4th of July, fresh fruit, macaron cookies,French desserts