Almond Pulp Recipes – Almond Pulp Peach Cobbler

Finding uses for almond pulp is a never-ending exploration. I’ve baked almond pulp muffins and almond pulp blueberry banana bread. I’ve experimented using almond pulp as a breading for chicken.

This time of year, we get gorgeous peaches from Palisade, CO. I thought it would be an excellent time to experiment with my mother’s super easy cobbler recipe.

The verdict?

Not bad! The flavor of the cobbler is still there–as fantastic as always. I substituted almond pulp for part of the flour mixture in the batter so the result is more of a nutty, gritty texture. Some people love that, however I come from the kind that picks out nuts in banana bread. Next time I make cobbler I’ll probably omit the almond pulp, for my own personal preference.

But if you love the texture of nuts, then please give this recipe a try! It’s easy, and canned peaches work great as well.



Almond Pulp Peach Cobbler


½ cup all-purpose flour (add ½ cup more if you’re omitting the almond pulp)

½ – 1 cup almond pulp

¼ cup brown sugar

2 teaspoons baking powder

½ cup milk


2 cups sliced peaches

¼ cup brown sugar

½ cup butter or margarine

Preheat the oven to 350°.

Combine everything except the peaches and brown sugar. You can eyeball how much almond pulp you want in the batter, depending on what thickness and texture you’re going for. In a separate bowl, combine the peaches and brown sugar. Pour the peaches into a baking dish first. Slice up some butter and place the pads scattered on top of the peaches. Finally, pour your batter mixture on top. Bake for around 30-35 minutes.

As with all the recipes, I encourage you to experiment. Don’t like refined or brown sugar? Then use honey or agave. Want to kill the flour all together? You can try that, though you won’t have that cake-y topping.

This peach cobbler is a super easy recipe that’s easy to put together on the fly, with or without almond pulp.