Peach Amaretto Cobbler (peaches with amaretto)
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Sweet, juicy, perfectly ripe summer peaches are drunk on amaretto and topped with a cookie-dough-like topping in this delicious summer peach amaretto cobbler! It’s fruity, juicy, warm, and a little crisp. Amaretto peach cobbler is perfect for warm evenings on the patio or lazy days, but it’s also light enough to enjoy as a sugary summer fruit breakfast.
This peach cobbler gets its extra-special flavor from a splash of amaretto, and once you try it, it’s hard to imagine making it any other way. The almond liqueur adds a subtle nuttiness and depth that makes the dessert feel a little more layered and grown-up, without overpowering the peaches.
The amaretto pairs beautifully with the fruit as it bakes, enhancing the peaches’ natural sweetness and bringing out their slightly floral, gently tangy notes. Together, they create a rich, cozy cobbler that tastes familiar yet just a bit elevated — exactly the kind of dessert that disappears quickly once it hits the table.
Also, be sure to check out my cinnamon roll peach cobbler recipe!
Ingredients notes
Peach amaretto cobbler calls for familiar ingredients, and the cobbler is grain-free! The cobbler topping is cookie-dough-like, so delicious, we promise you won’t miss the oats. This is what you need:
- Amaretto peaches: Peaches, tapioca starch, and amaretto.
- The cobbler topping: Almond flour, tapioca starch, coconut sugar, baking powder, sea salt, vanilla, coconut oil, and slivered almonds.
More summer crisps, cobblers, and crumbles
Crisps, cobblers, and crumbles are ideal summer desserts – they are reminiscent of a comforting pie with their warm juicy fruity and crunchy crispy bits, yet they feel summery – especially when you serve them with a scoop of sorbet or ice cream! Check out these ideas:
What to serve with peach Amaretto cobbler
A scoop of ice cream in the mix is delicious, and makes for great contrast! Scoop out some vanilla ice cream, or make it your own with different flavors. Creamy coconut milk ice cream blends well, but you can also play with the flavors! An orange creamsicle sherbet or strawberry ice cream is delicious. Coconut whipped cream adds an airy yet creamy touch.
You can also add a handful of chocolate chips, blueberries, cherries, or coconut flakes.
Recipe FAQs
How do I store leftover peach amaretto cobbler?
Store leftovers in an airtight container in the fridge for 3-4 days. It’s delicious, both warm and at room temperature. If you want to reheat it, just pop it into the oven for about 10 minutes at 350 degrees Fahrenheit.
Can I use canned peaches or peaches from jars for this cobbler recipe?
We love using ripe, fresh peaches, but in a pinch, you can use canned peaches to enjoy this recipe year-round. Canned peaches tend to be sweeter, so the flavor profile will change, but they will still be delicious!
Can I leave the skin on the peaches?
You can! They’ll soften as you cook the peaches, and you won’t detect them easily.
Can I serve peach amaretto cobbler to children?
While some of the alcohol will burn off during the baking, the amaretto is mixed with other ingredients and not exposed to direct heat, so it may not fully burn off. If you want to avoid using alcohol in this recipe, you can use a teaspoon or two of almond extract.
Can I store leftover peach amaretto cobbler?
Seal leftovers in an airtight container in the fridge for up to a week. Pop it back in the oven to reheat it!
Peach Amaretto Cobbler (peaches with amaretto)
Ingredients
- 6 large peaches (about 3 lb)
- 1 tablespoon tapioca starch
- ⅓ cup amaretto
The Cobbler Topping
- 1 cup almond flour
- ¼ cup tapioca starch
- ⅓ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon vanilla
- ½ cup coconut oil
- ¼ cup slivered almonds
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Thinly slice the peaches (we like to leave the skin on) and put them in a 9×11-inch baking dish. Sprinkle the peaches with the tapioca starch and gently toss to combine. Pour the amaretto over the top.6 large peaches, 1 tablespoon tapioca starch, ⅓ cup amaretto
- In a medium-sized bowl, mix all of the cobbler topping ingredients. Drop the dough in 6 pieces on top of the peaches and spread it out a little bit. You still want some peaches peeking out.1 cup almond flour, ¼ cup tapioca starch, ⅓ cup coconut sugar, 1 teaspoon baking powder, ½ teaspoon sea salt, 1 teaspoon vanilla, ½ cup coconut oil, ¼ cup slivered almonds
- Bake for 20 minutes and then check the cobbler – if it is starting to brown cover it loosely with aluminum foil. Continue to bake for 10 more minutes, or until the cobbler is juicy and bubbling.
- Remove the cobbler from the oven and let it cool for 15 minutes before digging in.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I was out of paleo ingredients so used real flour and sugar. Mine cooked but didn’t brown. Are the ingredients the problem? Delicious anyway!!!!
I haven’t tested this recipe with different ingredients but I would guess that it probably just needed a few more minutes in the oven. 🙂
I made this for the 4th of July and it was a big hit. My family did not even realize that it was paleo and sugar free. I made mine with canned peaches and used almond extract instead of amaretto. It was just as delicious. I will definitely be making this again, with the only change being that I will double the amount of cobbler topping. Thank you, Kristen. It was a hit!!
That makes me so happy to hear! Horray!
Hi, I’m making this the day before the party, should it be reheated to serve?
It’s delicious both warm and room temperature. If you want to reheat it, just pop it into the oven for about 10 mins at 350. 🙂
Hi Kristen,
I missed out on this when we could get ripe peaches this summer, so I was wondering if a person could substitue canned peaches instead. Like lite peaches and rinsed first? Or maybe you have another suggestion.
Thanks for your wonderful recipes! We’ve tried a few and haven’t found a dud yet!
Jerry in South Dakota
I bet they would work just fine. And it would be a great way to keep making the recipe year round! Keep an eye on them while it’s baking. They might become extra soft, but the flavor should be exactly the same.
How do you add in the coconut oil? Do you melt it first? I melted it, then mixed it with the other dry ingredients. But after baking it my cookie crumble on the top never got crispy, it didn’t seem cooked.. Any advice on how to get it more crispy?
If your coconut oil is not liquid at room temperature you’ll want to melt it first. I would suggest leaving it in the oven a few extra minutes so it crisps a little. 🙂
That’s so great to hear! Honestly, I was a bit worried about that too but was really happy with the way this recipe turned out. 🙂