Stonefruit and ice-cream; it must be summer. Photo: William Meppem
butter for greasing
800g fresh ripe peaches, peeled, seeded and chopped into 1cm dice
110g self-raising flour
55g caster sugar
1 tsp ground cinnamon
60g butter, chopped coarsely
1 egg yolk
20g roasted hazelnuts, roughly chopped
20g blanched roasted almonds, roughly chopped
20g icing sugar
ice-cream, to serve
Preheat the oven to 180°C.
Butter a baking dish that fits the peaches and place the peaches in.
Sift the flour, caster sugar and cinnamon into a bowl; rub in the butter. Stir in the egg yolk and enough of the buttermilk to make a sticky dough. Drop heaped teaspoons of the mixture over the peaches and sprinkle with the chopped nuts.
Bake the cobbler for about 40 minutes or until golden brown. Remove from oven, allow to rest for 10 minutes, then dust with icing sugar.
Serve with vanilla ice-cream.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.
- Main Ingredients - Stonefruit, Cream/Milk, Nuts
- Course - Dessert
- Occasion - Family meals, Midweek dinner, Australia Day