This was our 4th of July cobbler! Kind of a late post seeing as 4th of July was a looooong time ago, but better late than never in my opinion. I’m pretty sure every 4th of July we make a different type of cobbler, whether its blackberry, olalleiberry, peach, or apple! Personally my favorites are peach and blackberry, but apple has a special special place in my stomach as well. This time we made a peach pecan cobbler based off of a Smitten Kitchen recipe we saw, and it came out absolutely delicious and kept for a good long while in the refrigerator! We ate it with yogurt, on top of cereal, for dessert warm with ice cream, and cold (my personal favorite)! We made a few alterations to the crumble on top just because we had leftover almond meal in the fridge from making almond milk, but other than that we followed the recipe. Actually, scratch that, because we used nectarines AND peaches. Anyways, this is pretty much the epitome of a summer dessert in my opinion: fresh, sweet stone fruit and a crispy crumble on top. Absolutely delicious!
Peach Pecan Cobbler
Adapted from Smitten Kitchen
1 cup raw pecans
1 3/4 cups almond meal (or flour, but we had leftover almond meal)
1/2 cup powdered sugar
2 tablespoons coarse sugar, such as Turbinado or Sugar in the Raw; use granulated if you have neither
3/4 teaspoon table salt
1/2 teaspoon baking powder
3/4 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
3 1/2 to 4 pounds peaches (or nectarines, or a combination of both!)
2 tablespoons lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
A couple pinches of salt
Make topping: Heat oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty but keep an eye on them towards the end so yours do not burn). Let cool.
In a food processor, coarsely chop 1/4 cup of cooled pecans, then set them aside in a small dish. Put remaining pecans (3/4 cup) in food processor along with about one-quarter of your flour (or almond meal) (you can eyeball this) and grind the nuts until there are small chunks left. Add the remaining flour, powdered sugar, coarse sugar, salt, baking powder and pulse the machine two or three times, just to combine. Transfer dry mixture a bowl and add melted butter and vanilla. Stir this together until small and large clumps form, then stir in coarsely chopped pecans. Refrigerate until needed.
Make filling: Heat oven to 375 degrees F. Halve and pit your peaches, then cut them into chunks, smaller if they’re firm, large ones if the peaches are already soft. In the bottom of 3- to 4-quart (a 9×13, such as a deep lasagna pan, works here) works fine here) ovenproof baking dish, toss the peach chunks with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt.
Remove topping from refrigerator and cover fruit thickly and evenly with topping. Bake until crumble topping is golden brown in places and fruit is bubbling and begins to creep up over the topping a little, about 40 to 50 minutes. If your topping browns too much before this happens you can cover the top with foil until it is done baking.
Let cool and eat with vanilla ice cream, yum!