Classic Peach Almond Cobbler

Warm peach cobbler with vanilla ice cream is what my childhood summer's were made of. We would get the best peaches and my grandma knew just what to do! Here I take her classic recipe and add a few variations. Plus, since it's the beginning of peach season and I can only get cling on pits, I show you how to use them to make a tasty whip cream!  



4 cups peaches, chopped (chop small + you don't need to peel!)

1 cup all purpose flour

1 cup light brown sugar 

1 tablespoon baking powder

pinch of salt 

1 cup milk 

1/4 pound of butter (1/2 cup or 1 stick) 

1 tablespoon lemon juice

1 teaspoon almond extract 



1. Preheat oven to 375 F. 

2. Whisk together flour, brown sugar, baking powder, and salt in a medium bowl. Add milk and whisk only until incorporated. 

3. Bring the peaches, white sugar, lemon juice, and almond extract to a boil in a small sauce pan. 

4.. Melt butter in a 12" cast iron skillet, or 9 X 13 inch baking dish. 

5.  Pour batter onto of melted butter, don't sir! Then top with boiling peach mixture, but don't stir! 

6. Bake for 35-45 minutes or until bubbly all around and golden on top. 

Serve warm with vanilla ice cream or freshly whipped cream. 



Peach Whip Cream

Pits with peach flesh still on 

1/2 cup of cream 

1/4 cup of powdered sugar 


1. Soak the peach pits in the cream for 30 minutes to overnight. 

2. Strain pits and push agains a strainer to extract extra juice and flesh. 

3. Add powdered sugar and whip!