If you’ve ever wondered what to do with a tin of peaches, cook up this lighter twist on the classic cobbler using your pantry staples. 

The classic Southern peach cobbler is the ultimate make-do-and-mend kind of dessert and heavens to Betsy, I’m here for it. A good cobbler has everything I want in a good pud. A sweet ‘n’ tangy fruity filling, a crispy, crumbly golden topping and a dollop of ice cream for the perfect spoonful. 

The best thing about this humble recipe is how easily it’s thrown together. Centuries ago when American settlers had a fixin’ for peach pie, the cobbler was literally cobbled together with what they could find in the cupboard. Preserved peaches were available year-round and made for the perfect sweet treat. Especially when it’s topped with a wholesome, deliciously healthy topping. No pastry? No problem.

Recipe:

Serves 4

Prep time: 10 mins

Total time: 40 mins

1 tin of peaches (425g) or 6 fresh

2 oranges

1 tsp vanilla essence 

2 tbsp maple syrup

100g almond flour

100g oats

3 tbsp brown sugar

½ tsp ground cinnamon 

5 tbsp coconut oil 

Ice cream to serve

Step 1: Preheat oven to 200 ºC / 180ºC fan / gas mark 6.

Step 2: Drain your tinned peach slices or, if you’re using fresh, remove the stone and slice them up.

Step 3: Add them to an oven safe dish along with the zest and juice of the orange, vanilla essence and maple syrup. Give everything a good mix.

Step 4: In a separate bowl, combine almond flour, oats, cinnamon, brown sugar and coconut oil. Use your hands to rub the ingredients together to create a loose crumble and top the peaches with the mixture.

Step 5: Bake in the oven for 25 – 30 minutes until the topping is golden and the peaches are bubbling hot. 

Step 6: Serve with generous dollop of vanilla ice cream. 

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