You are here: Home » Recipes » Amaretto Peach Cobbler Amaretto Peach Cobbler Kitchen Tested Yield 8 servings Almond-scented sweet peaches with a buttery pastry crust. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Basic Pastry:2 cups all-purpose flour1/2 teaspoon salt8 tablespoons unsalted butter, cut into 1/4-inch pieces1/2 cup ice water, dividedFruit:6 cups peeled and sliced ripe peaches (about 3 pounds)1/2 cup sugar1 tablespoon all purpose flour Grated rind of ½ lemon1 tablespoon Lemon juice3 tablespoons Amaretto1/2 teaspoon ground nutmeg1/4 teaspoon salt3 tablespoons unsalted butter, cut into small pieces1 egg white, lightly beaten Cinnamon-sugar or turbinado sugar, optional Instructions To prepare pastry, combine flour and salt in bowl of a food processor fitted with a chilled steel blade. Pulse to combine; add butter. Pulse until texture resembles coarse meal. (Or cut butter into flour with a pastry blender or your fingers.) Add water, processing until just combined. Press mixture gently into 4-inch circle on plastic wrap; cover. Chill 30 minutes. Preheat oven to 375F. To prepare fruit, combine peaches, sugar and flour; toss well. Add lemon rind, lemon juice, Amaretto, nutmeg, salt and butter; toss well. Lightly flour a work surface. Roll out half the pastry dough to a thickness of 1/8 inch. Line a 2-quart casserole (2 1/2-inches deep) with pastry, trimming to fit. Spoon fruit into casserole. Roll out remaining pastry to a thickness of 1/8 inch. Place over fruit. Moisten edges of the top and sides with a little water, press them together and crimp decoratively. Cut several slits in top crust. Brush crust with egg white and sprinkle generously with cinnamon-sugar, if using. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until top is golden brown and fruit is bubbly. Recipe by Damon Lee Fowler.