Think Spice: Spiced Peach Cobbler

My submission to this month's Think Spice, which is being hosted this month over at Canela and Comino. The first time I ever entered Think Spice (ok, ok, so this is only the second time!) it was Think Spice, Think Garlic - and an easy one for me - I go through bulbs of the stuff every month. But this month it is Think Cloves - a much trickier theme!

In keeping with my store cupboard challenge, I decided to make a spiced fruit cobbleresque pudding to use up the tins of mango, peaches and apricots I had in my cupboard... It was not to be however... two out of three of my tins were out of date. (One by over a year... oops... I didn't even realise tinned fruit went out of date!!) So instead this became a mini-cobbler (cobblerini?) spicy with cloves and red chilli, with a crunchy, not-too-sweet topping!

Spiced Peach Cobbler(ini)

This made one small cobbler - enough for two. But there wasn't enough fruit in it for me, so I would add a lot more!!

For the filling:

• 1 tin peaches in light syrup
• 1 red chilli, cut in half
• 3 cloves
• Zest of 1 lime

For the topping

• 1/4 cup brown sugar
• 1/4 cup rolled porridge oats
• 1/4 cup wholewheat flour
• 1/4 cup almonds, roughly chopped
• 1/2 tsp baking powder
  
• 50g butter, very cold, cut into cubes
  
• 1 egg
• a splash of milk
• 1/2 tsp cinnamon

To make the filling...
Strain the peaches from the syrup, and place the syrup into a saucepan. Add the chilli and cloves, bring to the boil and leave to simmer for 15 minutes. Add the peaches and lime zest and simmer for another 5 minutes.

Remove the peaches and place into a large ramekin, then spoon over some of the syrup - making sure not to add any of the cloves or chilli!!

Prepare the topping...
In a food processor, blitz all the ingredients together until the butter is in small pieces.

Spoon this mixture over the peach filling.
Make it up!
Place ramekin into a preheated oven (180c) for 40-45 minutes - until a skewers comes out clean from the middle.

Serve with custard!

Store Cupboard Cooking Day 20