Summer, Autumn, Sweet

Peach and Amaretto Cobbler

This Cobbler is the perfect transitional pudding, for between summer and autumn. Peaches are still good and available, but you're also craving something warm and comforting. The peaches are coated in an almost Amaretto caramel and the topping is spongy and scone like, with a crisp top. Its only sweetened with coconut sugar and pretty sure you could swap in for GF flour (I have not tested this). You can also omit the Amaretto is you want it alcohol free and add a splash of water instead.

SERVES:
06-08

Ingredients

For the peaches

  • 1kg Peaches stoned and cut into 6 wedges
  • 75g coconut sugar
  • 25g cornflour
  • 1tsp vanilla extract
  • ¼ amaretto

For the cobbler topping

  • 1 1/3 cup spelt flour
  • 2tbs coconut sugar
  • 1 1/2tsp baking powder
  • ½ salt
  • ¼ cup coconut oil
  • ½ almond milk
  • 1tsp almond extract
  • 1tsp vanilla extract
  • ¼ cup Flaked almonds
  • 1 tbs coconut sugar to dust top
  • 1 tbs milk to brush top

Instructions

Pre heat the oven to 180°C

Mix the cornflour and coconut sugar together, combine with the peaches until coated.

Put the peaches in a large oven dish and sprinkle with the Amaretto and vanilla extract.

Place in the preheated oven for 10-15mins until the peaches start to soften.

Whilst they are in the oven prepare your cobbler mix. Add the wet ingredients to a saucepan and gentle heat until the coconut oil has melted. Then remove from the heat.

Combine the dry ingredients in a large bowl, and gradually add the wet, stir till just combine but be careful not to over work. It will be a thick batter.

Remove the peaches from the oven and give them a very gentle stir. Dollop the mix on top of the peaches in a random fashion.

Lightly brush the top with the almond milk, sprinkle with the sugar and flaked almonds. Place back into the oven 25-35 minutes.

Check the cobbler at 25mins, it should be lightly golden on top and have crunchy crust and the peach juices bubbling at the edges.

Once it is ready you can serve immediately or leave to cool slightly.

Serve with vanilla ice cream, cream, custard or creme fraiche.

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