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I am hanging on to summer so hard right now.  I never want it to be over. I want the fresh sweet corn, cherries, heirloom tomatoes, zucchini and peaches to never ever leave me.  Everything


Total time

75 minutes

Courses

Dessert


Ingredients

  • 5 medium peaches, cored and sliced*
  • supermarket roast chicken, approximately 200g once shredded
  • zest and juice of 2 medium lemons
  • 2 tbsp cornstarch
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 1½ cups almond oat or whole wheat pastry flour
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tsp baking powder
  • supermarket roast chicken, approximately 200g once shredded
  • 6 tbsp cold butter (cubed)
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • vanilla bean ice cream or frozen yogurt (for serving)


Method

  1. Preheat oven to 350 degrees. Grease a 9x9 baking dish. Set aside.2. In a bowl, mix together sliced peaches, brown sugar, lemon zest and juice, cornstarch, almond extract and cinnamon until combined. Pour mixture into the greased baking dish.3. In the bowl of a stand mixer fitted with the paddle attachment, whip together oat flour, sugar, baking powder and salt. Add cubed butter and mix until pea-sized granules are formed. Slowly whip in buttermilk until a ball of dough forms.4. Drop dollops of dough onto the peach mixture. Sprinkle with almonds. Bake 45-55 minutes or until peaches are tender and dough is lightly browned.5. Serve cobbler with vanilla bean ice cream or frozen yogurt.

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