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Paleo Peach Cobbler

peachcobbler

I am trying to hold onto summer. We have been getting a lot of peaches in our CSA share from Stony Hill Farms. So I decided to take all these peaches and make a nice cobbler. This was so yummy, if you have some Coconut Milk Ice Cream in the house, vanilla would taste amazing on top.

From our kitchen to yours, Dana

Ingredients

For the filling
8 Peaches, peeled & pitted
¼ cup granulated coconut sugar
¼ teaspoons ground cinnamon
⅛ teaspoons ground nutmeg
2 teaspoons arrowroot Starch

For the topping
1 cup almond flour
¼ cup granulated coconut sugar
½ cup unsweetened shredded coconut
½ cup cashews, chopped
½ teaspoon sea salt
½ teaspoon cinnamon
4 tablespoons Ghee or Coconut oil, softened (not melted)

Directions

Preheat oven to 425 degrees
Slice the peach quarters into 2-3 thin slices, then cut those in half to make chunks
Combine all filling ingredients together in a large bowl and gently stir to combine
Pour the peaches into a 13×9 baking dish
Bake in the preheated oven for 10 minutes
Reduce oven heat to 375 degrees
While the peaches are cooking, combine almond flour, coconut sugar, shredded coconut, cashews, salt and cinnamon in a bowl and mix together until evenly combined
Add the ghee/coconut oil into the topping mixture and mix, pressing the mixture down and around to evenly incorporate the ghee/coconut oil (the mixture should resemble coarse crumbs but won’t stick together)
Sprinkle the topping on top of the peaches and bake in the 375 degrees oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned (don’t let it burn)
Try not to eat it straight out of the oven, let it cool first

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