Peach Cobbler

LaLuca Prosecco DOC Treviso boasts notes of orchard fruit like apples and peaches, thus making this cobbler/prosecco combo a perfect one!


Peach Filling

  • 3 Lb. Fresh or Thawed Frozen Peaches, Chopped Into 1-Inch Pieces (About 6 Heaping Cups)
  • 1⁄2 Cup Sugar
  • Juice of 1 Lemon
  • 2 Tsp. Almond Extract
  • 1⁄2 Tsp. Ground Cinnamon


  • 1 Cup Brown Sugar
  • 3⁄4 Cup All-Purpose Flour
  • 3⁄4 Cup (1 ½ Sticks) Cold Unsalted Butter, Cut Into ½-Inch Pieces
  • 1⁄2 Tsp. Ground Cinnamon
  • 1⁄2 Tsp. Ground Nutmeg
  • 1⁄2 Tsp. Kosher Salt
  • 3⁄4 Cup Sliced Almonds


1. Preheat the oven to 375°. Meanwhile, in a large bowl, add the peaches, sugar, almond extract, and cinnamon, and stir to coat. Set aside.

2. In a separate large bowl, combine the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, work the butter into the dry ingredients until only small pea-sized crumbs remain. (Work quickly so the butter stays cold.) Add the almonds and toss once more to distribute. Refrigerate until ready to bake.

3. Preheat the oven to 375°. Fill six 4-oz. ramekins with the peach filling, mounding it over the rim of the ramekin, as the peaches will shrink significantly in the oven. Top with a generous handful of the crisp topping.

4. Transfer the ramekins to a foil-lined baking sheet, and bake until the peaches are juicy and the topping is golden brown and crisp, 30 to 35 minutes. Remove and let cool before serving.

Serves 6.
Recipe Courtesy of Saveur Magazine