نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كوبلر الدرّاق المدخّن

American 15 Mins Prep · 35 Mins Cook

Preheat the grill to a medium-high heat. Grease a 25cm cast-iron pan with cooking spray.
Slice the peaches in half and place them on the grill along with the rosemary stalks. Close the lid to smoke the peaches for approx. 5 minutes. Once smoky and lightly charred, remove the peaches from the grill and arrange cut side up in the prepared cast-iron pan. Sprinkle over the dark muscovado sugar and 1tsp cinnamon and set aside.
To make the crumble topping, combine the flour, light muscovado sugar, vanilla extract, baking powder, ¼ tsp cinnamon, nutmeg, salt and butter and mix until a firm but crumbly dough forms. Crumble the dough over the peaches and place the pan on the grill. Cook for approx. 30 minutes, until golden brown and bubbling.
Sprinkle over the edible flowers and serve with scoops of vanilla ice cream.