Sweet and fruity with subtle nutty flavours, this spelt and pecan peach cobbler is a must-try dessert.
Serves88
Cook time50 mins50 minutes
Prep time15 mins15 minutes, + 30 mins standing time
+ 30 mins standing time
Ingredients
8 ripe peaches (about 1.75kg), stoned, cut into 2cm-thick wedges
½ cup (110g) brown sugar
2 tbs bourbon whiskey (optional)
½ lemon, rind finely grated, juiced
1½ tbs wholemeal spelt flour
1½ tsp ground cinnamon
Buttermilk, to brush
1 tbs demerara sugar
Crème fraîche, to serve
Cobbler topping
1 cup (150g) wholemeal spelt flour
2/3 cup (100g) plain flour
1 tbs baking powder
100g roasted pecans
100g raw caster sugar
125g chilled unsalted butter, chopped
¾ cup (185ml) buttermilk
1 tsp vanilla bean paste
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the peach, sugar, bourbon, if using, lemon rind, orange rind, lemon juice and orange juice in a bowl. Toss to coat. Set aside at room temperature for 30 mins or until peach releases its juice.
Step 2
Preheat oven to 180°C. Lightly grease an 8-cup (2L) baking dish and place on a baking tray. Add the flour and cinnamon to the peach mixture and gently toss to coat. Spoon into the prepared dish.
Step 3
To make the cobbler topping, place the combined flour, baking powder and pecans in a food processor and process until finely ground. Transfer the mixture to a large bowl. Add the sugar and butter. Use your fingertips to rub butter into the flour mixture until it resembles coarse breadcrumbs. Add the buttermilk and vanilla and stir until mixture just comes together (don’t overwork the dough).
Step 4
Place spoonfuls of cobbler topping over the peach mixture in the dish, allowing room for spreading. Brush with buttermilk and sprinkle with demerara sugar. Bake for 45-50 mins or until top is golden brown and filling is bubbling. Serve with crème fraîche.
Find me... Sweeter than wheat flour, wholemeal spelt flour has a subtle nutty taste and aroma. Find it in the baking aisle.
Prep time15 mins15 minutes, + 30 mins standing time
+ 30 mins standing time
Ingredients
8 ripe peaches (about 1.75kg), stoned, cut into 2cm-thick wedges
½ cup (110g) brown sugar
2 tbs bourbon whiskey (optional)
½ lemon, rind finely grated, juiced
1½ tbs wholemeal spelt flour
1½ tsp ground cinnamon
Buttermilk, to brush
1 tbs demerara sugar
Crème fraîche, to serve
Cobbler topping
1 cup (150g) wholemeal spelt flour
2/3 cup (100g) plain flour
1 tbs baking powder
100g roasted pecans
100g raw caster sugar
125g chilled unsalted butter, chopped
¾ cup (185ml) buttermilk
1 tsp vanilla bean paste
Description
Sweet and fruity with subtle nutty flavours, this spelt and pecan peach cobbler is a must-try dessert.
Method
Step 1
Combine the peach, sugar, bourbon, if using, lemon rind, orange rind, lemon juice and orange juice in a bowl. Toss to coat. Set aside at room temperature for 30 mins or until peach releases its juice.
Step 2
Preheat oven to 180°C. Lightly grease an 8-cup (2L) baking dish and place on a baking tray. Add the flour and cinnamon to the peach mixture and gently toss to coat. Spoon into the prepared dish.
Step 3
To make the cobbler topping, place the combined flour, baking powder and pecans in a food processor and process until finely ground. Transfer the mixture to a large bowl. Add the sugar and butter. Use your fingertips to rub butter into the flour mixture until it resembles coarse breadcrumbs. Add the buttermilk and vanilla and stir until mixture just comes together (don’t overwork the dough).
Step 4
Place spoonfuls of cobbler topping over the peach mixture in the dish, allowing room for spreading. Brush with buttermilk and sprinkle with demerara sugar. Bake for 45-50 mins or until top is golden brown and filling is bubbling. Serve with crème fraîche.
Find me... Sweeter than wheat flour, wholemeal spelt flour has a subtle nutty taste and aroma. Find it in the baking aisle.
