Peach-Apricot Cobbler with Almond Ice Milk Recipe

Name: Peach-Apricot Cobbler with Almond Ice Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ripe but firm peaches (2 3/4 pounds)halved, pitted and cut into 1/2-inch wedges; 5 ripe but firm apricots (12 ounces)halved, pitted and cut into 1/2-inch wedges; 1/4 cup granulated sugar; 2 tablespoons peach schnapps; 1 tablespoon fresh lemon juice; 1/2 cup slivered almonds; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar, plus more for sprinkling; 1 tablespoon baking powder; 1/2 teaspoon salt; 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces; 1/2 cup whole milk; 1 large egg; Almond Ice Milk, for serving

Servings: persons

8 ripe but firm peaches (2 3/4 pounds)halved, pitted and cut into 1/2-inch wedges
5 ripe but firm apricots (12 ounces)halved, pitted and cut into 1/2-inch wedges
1/4 cup granulated sugar
2 tablespoons peach schnapps
1 tablespoon fresh lemon juice
1/2 cup slivered almonds
1 1/2 cups all-purpose flour
1/2 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup whole milk
1 large egg
Almond Ice Milk, for serving

1
Preheat the oven to 375.
2
In a large bowl, toss the peaches and apricots with the sugar, peach schnapps and the lemon juice.
3
Transfer the fruit to a 9-by-13-inch baking dish.
4
In a pie plate, toast the almonds until lightly browned, about 5 minutes.
5
Let cool.
6
Meanwhile, in a medium bowl, whisk the flour with the 1/2 cup of sugar, baking powder and salt.
7
Cut the chilled butter into the flour until the pieces are pea-size, then stir in the almonds.
8
In a small bowl, whisk the milk with the egg and pour over the flour mixture.
9
Mix gently just until a sticky dough forms.
10
Spoon 10 evenly spaced mounds of the dough over the the fruit.
11
Sprinkle each mound with sugar.
12
Bake the cobbler until the filling is bubbly and the topping is puffed and golden brown, about 45 minutes.
13
Let stand 20 minutes, then serve with Almond Ice Milk.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ripe but firm peaches (2 3/4 pounds)halved, pitted and cut into 1/2-inch wedges, 5 ripe but firm apricots (12 ounces)halved, pitted and cut into 1/2-inch wedges, 1/4 cup granulated sugar, 2 tablespoons peach schnapps, and more.

Yes, Peach-Apricot Cobbler with Almond Ice Milk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach-Apricot Cobbler with Almond Ice Milk

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