Among our market finds last Saturday morning, we picked up a big basket of Ontario Peaches. I was so excited to eat one that day but unfortunately it needed a couple days to ripen (huge sad face). What I knew I wanted to do was make a Peach Cobbler.
Since I've never made ANY recipe using peaches as the main ingredient, I had to use my favourite recipe resource which happens to be Donna Hay. She is a super woman in the kitchen and I am certain there is no ingredient that she hasn't ever cooked. She's also Australian, and some of the yummiest foods come out of Australia.
While the peaches were ripening I was able to give this recipe lots of thought (on my spare thinking time) and made a few modifications to DH's Peach and Coconut Crumble recipe. A necessity for any delicious Cobbler is the Crumble. Especially, all in one bite.
The motivation to even say "yup, I'm definitely making that recipe" was that I had all of the ingredients already in the pantry! It does not get more perfect than that in my mind.
See the recipe below and note that this is my modified version of an original recipe, enjoy!
Farm Fresh Peach Cobbler with Coconut Crumble
INGREDIENTS
For The Peaches
8 Peaches, peeled and sliced
1/4 c. Granulated sugar (we use caster sugar, pretty much always now)
3 T. Local Honey
1 t. Vanilla Extract
For The Crumble
2 t. sugar
3 t. brown sugar
1/2 c. shredded coconut (sweetened or unsweetened)
2 T. flour
1/2 c. oats (or more if you desire)
3/4 c. cold, cubed butter
dash of kosher salt
DIRECTIONS
- FOR THE PEACHES: Preheat oven to 180°C (355°F). Place the peaches, sugar, honey, and vanilla in a bowl and toss to coat. Spoon into a shallow 28cm-round ovenproof dish. (We used our new Jamie Oliver Non-Stick Baking Tray lined with parchment paper. It was deep enough that the peaches created a perfect layer over the entire tray. I personally enjoy Peach and Crumble all in one bite).
- FOR THE CRUMBLE: Place the oats, white sugar, brown sugar, salt, shredded coconut (omit if you're not a fan of coconut), and flour in a food processor and pulse until combined.
- Add the butter and pulse again
- Using your fingertips, break apart the Crumble and evenly distribute over the top of Peaches.
- Bake for 40 minutes or until golden, fragrant, and bubbly.
- We broiled the Crumble for a few extra minutes on Low just to get that extra crispness! Serve warm with homemade whipped cream or ice-cream. Serves 6 or 4 if you're obsessed with this dessert as much as we were.
