Cracker Barrel Peach Cobbler With Almond Crumble Topping

READY IN: 1hr 10mins
SERVES: 6-9
UNITS: US

INGREDIENTS

Nutrition
  • Batter
  • 1
    cup cracker barrel pancake mix (can substitute but I wouldn't)
  • 1
    cup milk
  • 12
    cup melted butter
  • 14
    teaspoon nutmeg
  • 12
    teaspoon cinnamon
  • Filling
  • 2
    (15 ounce) cans peach slices in heavy syrup or (15 ounce) cans diced peaches in heavy syrup
  • 14
    cup sugar
  • Topping
  • 12
  • 18
    cup flour
  • 12
    teaspoon cinnamon
  • 1
    tablespoon softened butter
  • sliced almonds
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DIRECTIONS

  • Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan.
  • Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
  • Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later.
  • Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn.
  • Serve while still a little warm with some cinnamon ice cream and enjoy!
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