Growing up we ate our fair share of cobblers, dump cakes, Texas-style cobbler, and pie. There are loads of variations. Truth be told I love them ALL. Mema always made her cobbler with homemade pie crust. It was “lazy pie,” because you only make crust for the top. Blackberry is my all-time favorite version. With homemade vanilla ice cream, in case that is important… but probably not.
Nantucket is a cobbler, that is kinda like a cake, but is really a cobbler. I make a cranberry-walnut version every year during the holiday season. It’s so popular with both our families that I dare not speak it’s name, unless I’m willing to make it – immediately. I’ve talked about making other versions for a couple years and well it has simply never happened. I corrected this oversight last weekend and made this fun twist on Peach Melba. I love peaches, raspberries, and almonds so it seemed like a cobbler creation must. And here we are a Peach & Almond Nantucket with Raspberry Sauce. We served it with Vanilla Bean Ice Cream & Cinnamon Ice Cream. It vanished into smiling faces, which always makes the meal for me.
PEACH MELBA NANTUCKET
- 1-2 Tablespoons butter, room temperature
- 6-8 yellow peaches, tree ripe
washed and peeled if you like, or not
- 3/4 cup sliced almonds,
can be reserved for topping instead
- 3/4 cup sugar
I did 1/2 white and 1/4 brown
- 2 Tablespoons cornstarch
- 1 stick of butter, melted and cooled
- 1 cups flour
- 1 cups sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 Tablespoons sugar, for dusting
during the last 5 minutes of baking
- 1 6 ounce carton of fresh raspberries, washed
- 1/3 cup sugar
- 1-2 Tablespoons Amaretto liquor, or
fresh lemon juice if you prefer
DIRECTIONS: Preheat oven to 350 Fahrenheit.
Raspberry Sauce: In large bowl combine all ingredients. Mash partially with a fork and set aside to macerate.
Peach Filling: Butter your baking dish with 1-2 Tablespoons of butter. Slice, cleaned and peeled if you wish, peaches over the dish – to capture excess juices. Spread out in an even layer. Sprinkle with cornstarch and top with sliced almonds (or reserve almonds to serve on top with the sauce – I plan to do this in the future in lieu of in the Nantucket) Sprinkle sugar to cover peaches. Toss a bit if you like, but it is not necessary.
Nantucket Crust: In a medium mixing bowl combine: melted and cooled butter, sugar, egg, extracts, and flour; stir until smooth and combined. Pour as evenly as possible over the peaches in the baking dish. This doesn’t spread smoothly – it’s thick and sticky, but worth a little patience. Using a spatula spread it out as evenly as possible, covering as much of the exposed fruit as possible. Bake for 40-45 minutes, sprinkle with remaining sugar to bake on top during the last five minutes. It is completely optional, but it creates a sweet, crisp crust. Bake until top is golden and crisp.
Dig in while it’s warm and serve with cold, creamy ice cream. We dished up some homemade Cinnamon Ice Cream and let me tell you that stuff is a game changer. We made Mountain Dew Apple Dumplings and served the rest this weekend – it was a huge hit!
For the love of cobbler, cake, or somewhere in between,
P.S. Next time I really want to make this with peeled peaches. Also the sauce needs some love and tweaking – it was fresh and delicious, but not quite the flavor I envisioned for the dish. Any ideas are welcome!!! Lastly, I will probably serve the almonds as a topping: a) so they stay crunchier, b) because it turns out not everyone loves almonds – silliness, and c) it was a different flavor than straight up peach – which I still prefer.