Sprouted Bourbon Peach Cobbler
  • 12cups peach slices(about 3 pounds)
  • 1/2cup packed organic light brown sugar(or coconut sap sugar)
  • 3tablespoons organic sprouted flour of choice
  • Pinch of sea salt
  • 3tablespoons bourbonor 2 teaspoons vanilla extract
  • 1cup organic sprouted white wheat flour(can substitute g-f sprouted flour*)
  • 3/4cup organic sprouted red wheat flour(can substitute g-f sprouted flour*)
  • 3tablespoons organic sugar or sweetener of choice
  • 2teaspoons aluminum-free baking powder
  • 1/4teaspoon baking soda
  • 1/4teaspoon sea salt
  • 6tablespoons very cold unsalted organic butter,cut into small pieces
  • 1cup organic whole buttermilkplus more for brushing
  • 2teaspoons coarse sugar for sprinkling
  1. Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
  2. Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
  3. Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
  4. When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
  5. Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes

*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.