In Diane Kelly’s cozy mystery, Dead In The Doorway, the former owner of a flip house had won many blue ribbons for her peach pies, peach crisps, and cobblers. They were literally “To Die For”. Her recipes included many surprise ingredients, including fresh ginger, Mexican vanilla, lemon extract, and maple syrup.
I originally planned on making a more traditional cobbler, but my local grocery store was out of both sugar and flour. (Thank you Covid-19 for all the storages). What was the best substitute: Sugar Cookie Mix! Since it is March, I used frozen peaches. I can’t wait until summer so I can try it again with fresh nectarines.
This easy to make Peach Almond Cookie Cobbler is made with fresh or frozen peaches and maple syrup. Use package of sugar cookie mix and sliced almonds for a killer topping. I certainly think this is a blue-ribbon winner. Of course, it is even better served warm with a big scoop of vanilla ice cream.
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- 4 cups fresh or frozen peach slices if frozen, thawed
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 2 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 17-1/2 oz package sugar cookie mix
- 1 cup sliced almonds
- 3/4 cup butter melted
- 2 tablespoons cinnamon sugar
Ingredients
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- Preheat oven to 375ºF.
- Place peaches in a large bowl. Add the maple syrup, cinnamon, sugar, and flour, stirring to coat the fruit. Spread mixture in a 9x13-inch dish.
- Top peaches with dry cookie mix, lightly pressing to ensure an even coating. Sprinkle the almonds across the top. Pour melted butter evenly over top of cobbler.
- Bake 30 to 35 minutes, until bubbly and golden brown.
- After removing from the oven, sprinkle the top with cinnamon sugar
