Southern Peach Cobbler Crumble Recipe on Food52 (2024)

This was very good. I used half cup4cup and Eikorn flour with about 1/4 almond flour. I doubled the nuts. I also added 2 tps of vanilla and 2 tsps of cornstarch. I baked at 360 for 40 minutes until it was bubbling so the filling was nice and thick. My peaches were very sweet so I reduced the brown sugar to 3/4 cup.

Wonderful! I will most definitely make again - with these changes:
The maple syrup is not needed, as the peaches and topping are sweet enough.
Use more peaches. There is a bit too much topping for peaches. I used 6 Very large peaches and there wasn't quite enough fruit.

Wonderful! I folllowed recipe exactly, baked in a shallow baking dish and it turned out perfectly. My peaches were very juicy and I feared the “soupy” result, so I was happily surprised that I did not have that happen. The bourbon and almond flavors were subtle, and enough to add a delicious taste to my new standby summer desert.

The recipe needs a thickener. It is delicious but soupy. I will add tapioca.

enbe August 3, 2016

Delicious and perfect for the season. I'd up the pecans just a tad because they're such a treat. I added a little cornstarch to the mixture before baking in response to some of these comments so the fruit was still a bit goopy - something to play with more.

Really delicious crumble. Absolutely loved the crispness of the topping and the almond extract with the peaches. That said, the inside was soooooo watery. I ended up draining it and boiling it with a bit of cornstarch to thicken. Next time I'd add a teaspoon or two before cooking.

I'm from the midwest and was taught the difference between a crisp and a crumble is crisps have oats in the topping and crumbles do not.

This was really good, but I think I'd make a couple of adjustments next time I make it. The almond flavour was quite pronounced - not in a bad way, but I'd probably halve the amount of almond extract to tone it down a bit. The peach part was fairly liquidy and absorbed into the filling a lot around the edges. I might mix a bit of flour into the peaches next time to thicken it up, like I do with berry crisp.

Jill August 17, 2014

What temp do you bake at?

Is there a nut-allergy friendly substitution for the pecans and almond extract?

I made this to serve two days later and somehow the entire literally shrank unto itself with all the liquid oozing out and the crumble part all goopy. I cannot tell if it was the fact that I prepared it ahead of time or the fact that I covered it before it cooled down completely.

brian, frangelico or hazelnut extract would both work well.

Absolutely luscious! I also added just a hint of cardamom (love it with peaches) and mixed half the topping into the peach mixture. The almond extract does work well with the other flavors, but I think I'll cut it back to half a teaspoon next time, and there *will* be a next time, I make this. Thank you.

Pan size?

Made this for guests last night, added 2cups of fresh local blackberries! It cooked up into a gooey yummy purple-pink hot mess--completely delicious!

There can be only one Sarah Buttenwieser. How fun to see you and your recipe here. I'll be trying it soon.

Is there something you can suggest other than the almond extract? My wife is allergic to almond.

hi i'm from argentina, what do you mean by one stick of butter? how much is it? thanks!

I plan to make this, by the way, when we have friends over next week. Peaches, pecans, bourbon?!! My family (second and third generation Tarheels, with roots in five states south of the Maxon-Dixon line) will gobble this up with glee. ;o)