
52
Peach Cobbler
900g fresh peaches, skinned, stoned and cut into 1.5cm slices
50g brown sugar
1 tbsp tapioca
1 tsp ground ginger
25g unsalted butter, melted
200g rolled oats
Cooking spray
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Place the peaches in a large bowl. Combine brown sugar with tapioca and ginger and toss with the pea-
ches.
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Mix the rolled oats with the melted butter and stir 1/2 of the mixture into the peaches. Reserve the rest
for the topping.
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Lightly coat the interior of a large souffl é dish with cooking spray. Transfer the peach mixture to the souf-
fl é dish and top with the remaining rolled oat mixture.
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Place the cooking rack into the ceramic pot and place the souffl é dish on top. Cover and Cook on ‘Low’
for 5 hours. Serve with freshly whipped cream, ice cream or vanilla yogurt.