Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart
If you want to eat peach cobbler any time of the day, Barry Sorkin from Smoque BBQ in Chicago may have the recipe you’re looking for. “It’s kind of like a fruit cup,” Sorkin says. “You could almost argue it’s breakfast food.” Roasted almond streusel adds a complex nuttiness to his version, which has a crunchy finish more akin to crisp than classic cobbler.
Featured in “4 Barbecue Side Dishes to Bring Home, No Smoker Required.”
Yield: 6 Time: 1 hour 20 minutes Ingredients For the peach filling: 3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups) ½ cup sugar 2 Tbsp. fresh lemon juice 2 tsp. almond extract ½ tsp. ground cinnamon For the topping: 1 cup light brown sugar ¾ cup all-purpose flour 12 Tbsp. cold unsalted butter, cubed ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. kosher salt ¾ cup sliced almonds Instructions Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil. Make the filling: To a large bowl, add the peaches, sugar, lemon juice,
