Smoque’s Reinvented Peach Cobbler...

For filling

10 pounds peaches, sliced
4 lemons, juiced
1.3 ounces almond extract
2 tsp cinnamon
2 cups sugar

For crisp topping

4 cups granulated brown sugar
3 cups flour
3 cups sliced almonds
1.5 pounds cold butter
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons salt

Method

Heat oven to 375 degrees. On a large baking sheet, line up 4 ounce foil containers in rows.

Roughly chop the peaches. Place in a large bowl Add juice, almond extract, cinnamon and sugar. Set aside.

To make crisp topping, in a second bowl, combine flour, almonds, cold butter, cinnamon, nutmeg and salt. Cut the ingredients together until the mixture resembles wet sand. Avoid using your hands, which can warm the butter (topping will wind up soggy and not crispy).

Put a generous portion of peaches in each foil container. The peaches should be heaped high, because they will soften during cooking. Cover with a thick layer of crisp topping. Repeat until foil containers are filled.

Bake for 35 minutes. Cobbler is good warm or cold.