Peach and Bourbon Cobbler with Almond Spoon Cake Recipe - Sunset Magazine

Ingredients

• 2 ¾ lbs juicy, firm-ripe peaches
• ½ cup packed dark brown sugar
• 1 tbsp each cornstarch, quick-cooking tapioca, and lemon juice
• 3 tbsp bourbon
• ¾ cup flour
• ¾ tsp baking powder
• ¼ tsp kosher salt
• ¼ cup almond paste
• 3 tbsp granulated sugar
• 6 tbsp salted butter, softened
• 1 large egg
• 3 tbsp whole milk
• ⅓ cup sliced almonds