Spelt and pecan peach cobbler
Sweet and fruity with subtle nutty flavours, this spelt and pecan peach cobbler is a must-try dessert.
Note: + 30 mins standing time
- 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
- 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
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.
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.
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).
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.