Ingredients
- Peaches 4-6, ripe
- SpinneysFOOD Fresh Rosemary 4 sprigs
- SpinneysFOOD Dark Muscovado Sugar 50g
- SpinneysFOOD Fine Cinnamon 1¼ tsp
- SpinneysFOOD All-Purpose Flour 120g
- SpinneysFOOD Light Muscovado Sugar 180g
- Vanilla extract 1 tsp
- Baking powder 1 tsp
- Ground nutmeg 1⁄8 tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Salted Butter 140g, softened
- SpinneysFOOD Edible Flowers A handful
- SpinneysFOOD Madagascan Vanilla Beans Ice Cream 500ml
Nutrition (Per serving)
- Calories 417
- Fat 19.1g
- Saturates 11.8g
- Protein 4.1g
- Carbs 58.3g
- Sugars 44.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoked peach cobbler
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.