clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Tropical Peach Cobbler


Units Scale
  • Crust:
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 egg, whisked
  • 1/8 cup cold water
  • Filling:
  • 3 pounds fresh totally ripe peaches – peeled, pitted and sliced
  • 1/4 cup lemon juice
  • 3/4 cup Ceres or Loosa-brand Passion Fruit juice
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 1/2 teaspoons Vanilla extract
  • 1 teaspoon best-quality bourbon
  • 2 tablespoons cornstarch
  • To Dot Topping:
  • 1 tablespoon white sugar
  • 1 tablespoon butter, melted
  • Streusel Topping:
  • 8 ounces almond paste
  • 1 pound sugar
  • 8 ounces shortening
  • 10 ounces butter
  • 1 teaspoon almond extract
  • 12 ounces flour
  • 4 ounces corn meal


  1. In a mixer with paddle attachment, combine the almond paste, sugar, shortening and butter. Blend until smooth. Add almond extract, flour and corn meal until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.
  2. Sift flour, 3 tablespoons sugar and salt into a medium bowl. Work in shortening with pastry blender until mixture is crumbly. In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill in refrigerator 30 minutes.
  3. Preheat oven to 350 degrees. Roll out dough to 1/8 inch thickness and place in a 9×13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
  4. Combine peaches, lemon and passion fruit juice in large saucepan. Add ½ cup butter and the bourbon and cook over medium low heat until butter is melted. In a separate bowl, combine white and brown sugar, nutmeg and cornstarch. Stir into heated peach mixture, then remove from heat. Add vanilla and stir.
  5. Pour peach mixture into baked crust. Top with grated topping – you probably won’t need all of it. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter. Bake at 350 degrees for 30 minutes, or until top is golden brown.
  6. Serve topped with a scoop of your best real vanilla bean ice cream!

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

Click here to see our Privacy, Ad and Cookie Policies, Citizen!