Lattice-Topped Peach Cobbler

From The Culinary Couple | Source Megan Wiley via Cooking Light


  • 1 cup granulated sugar, divided
  • 6 tablespoons butter, softened
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole almonds, toasted (you can substitute sliced or slivered almonds)
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons ice water
  • 10 cups fresh peaches (or berries)
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • cooking spray
  • 2 tablespoons turbinado sugar (you can substitute raw sugar or granulated sugar)


  1. Place 1/3 cup granulated sugar and butter in a large bowl. Beat with a mixer until combined, about 1 minute.  Add egg yolk and vanilla and beat again.
  2. Place almonds in a food processor; pulse until finely ground. Combine nuts, flour, baking powder, and salt, and stir well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed until a soft dough forms. Add 3 tablespoons ice water, as necessary. Turn dough out onto lightly floured surface; knead lightly 6 times or until smoooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour or until firm.
  3. Preheat oven to 375 degrees.
  4. Combine remaining 2/3 cup granulated sugar, peaches, cornstarch, and lemon juice; toss gently. Arrange peaches mixture in a 13x9 glass or ceramic baking dish coated with cooking spray.
  5. Unwrap dough. Roll each dough portion into a 13x9 inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with sugar. Bake for 50 minutes or until golden. Let stand 10 minutes.