Amaretto Peach Cobbler

peach cobbler
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


Basic Pastry:
2cups all-purpose flour
1/2teaspoon salt
8tablespoons unsalted butter, cut into 1/4-inch pieces
1/2cup ice water, divided
6cups peeled and sliced ripe peaches (about 3 pounds)
1/2cup sugar
1tablespoon all purpose flour
Grated rind of ½ lemon
1tablespoon Lemon juice
3tablespoons Amaretto
1/2teaspoon ground nutmeg
1/4teaspoon salt
3tablespoons unsalted butter, cut into small pieces
1 egg white, lightly beaten
Cinnamon-sugar or turbinado sugar, optional


  1. 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.
  2. Preheat oven to 375F.
  3. To prepare fruit, combine peaches, sugar and flour; toss well. Add lemon rind, lemon juice, Amaretto, nutmeg, salt and butter; toss well.
  4. 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.
  5. 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.
  6. 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.

Nutritional Info *per serving

  • Calories 320
  • Fat 15g
  • Cholesterol 40mg
  • Sodium 220mg
  • Carbohydrate 44g
  • Fiber 2g
  • Protein 5g