Peach Cobbler Cake Crisp: A Delightful Dessert Fusion
When it comes to dessert, why settle for just one option when you can have a delightful combination of a cobbler, cake, and crisp all in one? Introducing the Almond Flour Peach Cobbler Cake Crisp! This fantastic fusion combines the soft, tender crumb of cake, the juicy goodness of cobbler, and the buttery, crumbly topping of a crisp.
Serving Suggestions
This Almond Flour Peach Cobbler Cake Crisp is delightful on its own, but you can elevate it further with:
- Vanilla Ice Cream: A scoop of creamy ice cream makes this dessert extra indulgent.
- Whipped Cream: Light and airy, it complements the cake’s richness.
- Caramel Sauce: Drizzle for a touch of decadence.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cakes for 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 10–15 minutes or microwave individual portions for 30 seconds.
Pro Tips for the Perfect Almond Flour Peach Cobbler Cake Crisp
- Choose Ripe Peaches: Fresh, ripe peaches add natural sweetness and juiciness.
- Prevent Sogginess: Toss peaches with cornstarch to thicken their juices during baking.
- Customize the Fruit: Swap peaches for apples, berries, or a mix of fruits for variety.
- Add Extra Crunch: Sprinkle more nuts or granola over the topping.
FAQs About Almond Flour Peach Cobbler Cake Crisp
1. What if I don’t have almond flour?
You can substitute almond flour with a 1:1 gluten-free blend, but the texture may differ slightly.
2. Can I use canned peaches?
Absolutely! Drain canned peaches thoroughly before using them to prevent excess liquid.
3. Can I prepare this ahead of time?
Yes! You can prepare this dessert ahead of time. Assemble the layers, cover the dish, and refrigerate for up to 24 hours before baking. This make-ahead option is perfect for busy days.
4. How do I make it nut-free?
If you or your guests have nut allergies, don’t worry. You can easily make this recipe nut-free by replacing almond flour with all-purpose gluten-free flour and skipping the nuts in the topping. Everyone can enjoy this delightful dessert.
Why This Recipe Works
The combination of almond flour, juicy peaches, and a crumbly crisp topping creates a comforting, flavorful, and elegant dessert. The almond flour adds a subtle nuttiness that elevates the dish, while the peaches provide a natural sweetness. Perfectly balanced, this dessert is sure to impress at any gathering.
Conclusion
This Almond Flour Peach Cobbler Cake Crisp is not just a dessert—it’s a warm, delicious embrace in every bite. With its tender cake layer, juicy peach filling, and buttery crisp topping, this recipe inspires joy and makes every occasion feel special.
Peach Cobbler Cake Crisp
Ingredients
For the Peach Filling
- 4 cups fresh or canned peach slices (about 4-5 peaches)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Almond Flour Cake Batter
- 1 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
For the Topping
- 1/4 cup gluten-free, sweetened shredded coconut
- 1/2 cup gluten-free oatmeal
- 1 /2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Grease a 6-inch cake pan or a similar-sized oven-safe dish.
Prepare the Peach Filling
- If using fresh peaches, remove the pit and slice them into 1/2-inch thick slices. If using canned peaches, drain them.
- Combine the sliced peaches, 1/2 cup sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice in a medium bowl.
- Toss the mixture until the peaches are well coated.
Almond Flour Cake
- Whisk the almond flour, 1/2 cup sugar, melted butter, eggs, baking powder, milk, and salt in a separate mixing bowl.
- Mix until the batter is smooth and well combined.
Assemble the Cobbler
- Pour the almond flour cake batter into the greased baking dish, spreading it evenly.
- Gently spoon the peach filling mixture over the cake batter, distributing it evenly.
Prepare the Topping:
- Combine the sweetened shredded coconut, oatmeal, brown sugar, 1 /2 teaspoon ground cinnamon, and cold butter in a small bowl.
- Sprinkle this mixture evenly over the peach filling.
Bake the Cobbler
- Place the baking dish in the oven and bake the peach cobbler for 35-40 minutes or until the top is golden brown and the cake is set.
- Allow the peach cobbler cake to cool slightly before serving. It can be served warm or at room temperature. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.