Stone Fruit Cobbler

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

Filling:
3 lbs peaches, nectarines, or plums, each cut into 6 wedges
½ cup granulated sugar
2 Tbsp. all-purpose flour, unbleached
¼ tsp. kosher salt
1 Tbsp. kirsch (clear cherry brandy) or other fruit brandy (optional)

Topping and Assembly:
½ cup all-purpose flour, unbleached
¾ tsp. baking powder
¼ tsp. kosher salt
½ cup (1 stick) unsalted butter, room temperature
3½ oz almond paste
½ cup granulated sugar
3 large eggs, room temperature
½ cup almonds, sliced
confectioners' sugar and vanilla ice cream (for serving)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Filling:
Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl. Transfer to a 13x9" baking dish; set aside.

Topping and Assembly:
Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.

Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50-60 minutes. Let cobbler sit at least 20 minutes before serving. Dust with confectioners' sugar and serve with ice cream.

Makes 10 servings.