METHOD
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slice the peaches
Clean the peaches and remove the kernels. Cut them into wedges. Place a large pan on to medium - high heat. Add the peaches and rosemary. Cook for about 2 - 3 minutes, then add the brown (or coconut) sugar. Stir well and cook until the sugar dissolves. Remove from the heat.
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beat the sugar and butter
In a large bowl beat together the butter, sugar and seeds from the vanilla bean. Beat for about 5 - 10 minutes or until the mixture is fluffy and shiny. Crack in the egg, one by one, while mixing on the highest speed.
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Add in the flour
Add in the flour, pinch of salt, baking powder, stir well to combine. The mixture will be shiny and lovely.
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Bake
Preheat the oven to 190°C / 375°C. Spread peaches evenly around the baking pan (pan size approx. 25 cm x 15 cm / 10 inch x 6 inch). Pour in the batter, arrange over the peaches, sprinkle with chopped almond flakes and bake for around 30 - 35 minutes.
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Serve
Serve the peach cobbler warm with vanilla ice cream and honey or maple syrup.