Heavenly, Wholesome Southern-Style Peach Cobbler
If you’ve ever wondered what to do with a tin of peaches, cook up this lighter twist on the classic cobbler using your pantry staples.
The classic Southern peach cobbler is the ultimate make-do-and-mend kind of dessert and heavens to Betsy, I’m here for it. A good cobbler has everything I want in a good pud. A sweet ‘n’ tangy fruity filling, a crispy, crumbly golden topping and a dollop of ice cream for the perfect spoonful.
The best thing about this humble recipe is how easily it’s thrown together. Centuries ago when American settlers had a fixin’ for peach pie, the cobbler was literally cobbled together with what they could find in the cupboard. Preserved peaches were available year-round and made for the perfect sweet treat. Especially when it’s topped with a wholesome, deliciously healthy topping. No pastry? No problem.
Prep time: 10 mins
Total time: 40 mins
1 tin of peaches (425g) or 6 fresh
1 tsp vanilla essence
2 tbsp maple syrup
100g almond flour
3 tbsp brown sugar
½ tsp ground cinnamon
5 tbsp coconut oil
Ice cream to serve
Step 1: Preheat oven to 200 ºC / 180ºC fan / gas mark 6.
Step 2: Drain your tinned peach slices or, if you’re using fresh, remove the stone and slice them up.
Step 3: Add them to an oven safe dish along with the zest and juice of the orange, vanilla essence and maple syrup. Give everything a good mix.
Step 4: In a separate bowl, combine almond flour, oats, cinnamon, brown sugar and coconut oil. Use your hands to rub the ingredients together to create a loose crumble and top the peaches with the mixture.
Step 5: Bake in the oven for 25 – 30 minutes until the topping is golden and the peaches are bubbling hot.
Step 6: Serve with generous dollop of vanilla ice cream.
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