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 healthy enough to enjoy as a sugary summer fruit breakfast.
Ingredients
6largepeaches, about 3 lb
1tablespoontapioca starch
⅓cupamaretto
The Cobbler Topping
1cupalmond flour
¼cuptapioca starch
⅓cupcoconut sugar
1teaspoonbaking powder
½teaspoonsea salt
1teaspoonvanilla
½cupcoconut oil
¼cupslivered 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 9x11-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
We love to serve peach cobbler with dairy-free vanilla ice cream, but this is (kind of) optional.