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.
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.
Add in the flour
Add in the flour, pinch of salt, baking powder, stir well to combine. The mixture will be shiny and lovely.
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.
Serve the peach cobbler warm with vanilla ice cream and honey or maple syrup.