Double Streusel Peach Cobbler

“I am an expression of the divine, just like a peach is.”

Alice Walker

When my neighbor Marty offered some of his homegrown organic peaches this week, I knew exactly what I’d be making with the gorgeous, tree-picked gems. My friend Maria Lorraine Binchet’s Double Streusel Peach Cobbler recipe was recently featured  in Betty Teller’s column in the Napa Register and it looked as beautiful as delicious.  The peaches are tossed with peach preserves and orange zest and  baked between two layers of a pecan-oats streusel in a springform pan.  The springform is a genius idea to elevate an ordinary cobbler to company-worthy status.  The streusel can show off its juicy peaches nestled between the 2 golden layers of its pecan-studded crust and it can be sliced elegantly, rather than scooped,  into serving dishes.  If your reason for eating cobbler is the streusel, then this is the mouth-watering recipe for you!  With gorgous stone fruit in season, you can substitute plums or nectarines for the peaches.

Double Streusel Peach Cobbler

1 cup pecans
1/2 cup (1 stick)  cold unsalted butter
1 cup flour
1 pinch salt
1/2 cup light brown sugar
1 cup rolled oats
3-4 large, ripe peaches (I used 6 small)
3/4 cup peach (or other) preserves(I used apricot)
Grated zest of 1 small orange(optional)

Vanilla ice cream for serving


  1.  Spray the inside of a 9-inch springform pan with butter.  Set aside.
  2. Preheat oven to 350 degrees.
  3. Pulse the pecans in a food processor until chopped into smallish pieces (but not ground). Transfer to a large bowl. Cut the butter into 1/2-inch pieces, place it in the food processor with the flour and a pinch of salt and pulse a couple times. Then add the brown sugar and pulse some more until the butter pieces are pea-sized. Transfer to the bowl with the pecans. Add the oats and use your hands to mix everything together.
  4. Pat  half the streusel mixture into the bottom of the springform pan and spread it out evenly in a 1/2-inch layer.
  5. Bake for about 20 minutes.
  6. While the bottom crust is baking, slice the fruit and toss it with the jam and orange zest.
  7. Once the crust is baked, remove it from the oven and add the fruit, arranging it in an even layers about 1-1/2 inches deep. Place the remaining streusel on top, spreading it out evenly. Compress the cobbler slightly by pressing down with a rubber spatula.
  8. Bake for 45 minutes.
  9. Cool about 10-15 minutes, then carefully remove the sides of the springform pan. The cobbler should stand on its own and you can cut it like a cake.
  10. Serve warm or at room temperature, accompanied by vanilla ice cream.

Link to Betty Teller’s “Amuse-Bouche” column in the Napa Register featuring this recipe.

Fruits by Michiel van Huysum, Dutch, (1714-1760), watercolor, Rijksmuseum