• Cooking Time: 35
  • Servings:
  • Preparation Time: 15


This is a recipe we put together out of two separate dessert recipes from a King Arthur Flour cookbook - the filling from one and the dough from another. The three main flavors here are bold - peaches, ginger, and almond - and they all work really well together, in a very good balance.

You should be able to find almond paste in most baking sections; almond smear you may need to hunt out a specialty supplier. I love the taste of almonds, but go easy on the almond extract - a little goes a long way. This dough makes a crumbly, crispy topping, but if you're more into a pie-dough consistency, after cutting the butter in, you can add a little liquid to get a more cohesive dough. This recipe doubles pretty well, if you want to make a large batch for a party, picnic, etc...


  • 2 cups (12 oz) peeled diced peaches
  • 1/2 cup (3 1/2 oz) granulated sugar
  • 1/3 cup (2 1/4 oz) diced crystallized ginger
  • 3 tbsp quick-cooking tapioca OR Insta-clear gel
  • 1/2 tsp cinammon
  • 1/8 tsp freshly ground nutmeg
  • 1/4 tsp almond extract
  • pinch salt
  • 3/4 cup (3 1/4 oz) unbleached all-purpose flour
  • 1/2 cup (3 1/2 oz) granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup (5 oz) almond paste, crumbled OR almond smear
  • 1/4 tsp almond extract
  • 5 tbsp (2 1/2 oz) cold, unsalted butter


  • Preheat the oven to 350 degrees. Grease and flour an 8" square pan.
  • FOR THE FILLING: Place all ingredients in a small saucepan. Let the mixture sit for 10 minutes, stirring occasionally, to allow the tapioca to soften (if using gel, sit for 5 minutes). Place over medium heat, stirring constantly, until the sugar dissolves and the fruit begins to give up its juice. Bring to a simmer and cook until the mixture begins to thicken and clear, 3 to 5 minutes. Remove from heat and set aside to cool before using.
  • FOR THE DOUGH: Whisk together the flour, sugar, cinnamon and salt. Crumble in the almond paste or mash in the almond smear. Add the almond extract. Work the cold butter into the mixture until it becomes crumbly.
  • Spread the fruit mixture into the prepared pan, being sure to get an even layer. Sprinkle the dough over the top and spread to equal thickness, pressing down lightly.
  • Bake for 35-40 minutes, or until crumb topping is golden brown and the cobbler barely wiggles when gently shaken. Remove from oven and let cool for at least 30 minutes.

Categories: Cobbler 

Author Credit: King Arthur Flour

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