Recipe: Spent Grain Peach Cobbler - Brooklyn Brew Shop

Spent Grain Peach Cobbler

Updated on March 12, 2017

Recipe: Spent Grain Peach Cobbler

As soon as we saw the perfectly ripe peaches from our latest CSA pick up, we knew they were fated to become a spent grain peach cobbler. Adding equal parts dried spent grain and flour gives the cobbler a fantastic crunch and a pinch of pepper in the crust adds a little kick to the flavor. Perfect dessert for a dinner party or that last BBQ of the season, this cobbler tastes great fresh out of the oven or cooled and topped with a scoop or two of ice cream.



  • 1/2 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1 cup Dried Spent Grain
  • 1 teaspoon baking powder
  • 1 stick (4 ounces) cold, unsalted butter, cubed
  • 2 tablespoons plain yogurt
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 4-5 ripe peaches


  1. Preheat oven to 375 degrees and lightly grease an 8 inch square baking dish.
  2. In a medium bowl, stir together the sugar, flour, spent grain, baking powder, salt, and pepper. Using a pastry blender (or two knives), cut in the butter and blend in the egg and yogurt, combining with hands to form a crumbly dough. Press 3/4 of the dough into the bottom and up the sides of your tart pan.
  3. Cut peaches and layer tightly. Crumble the remaining 1/4 dough mixture over your peach layer.
  4. Bake for 40-50 minutes until the top of the tart becomes golden brown.