Peach Cobbler

Scott, Emma, and I devoured this one! Classic desserts aren’t always easy to make gluten- and dairy-free, but this peach cobbler turned out beautifully—sweet, juicy, and absolutely delicious.
 
Ingredients

Peach Filling

• 8 peaches washed and sliced

• 1 Tablespoon lemon juice fresh

• 2 Tablespoon tapioca starch

• ½ cup coconut sugar or organic brown sugar

• 1 teaspoon sea salt

Crumble Topping

• 3 cups almond flour blanched

• 2 Tablespoons tapioca starch

• ¼ teaspoon sea salt

• ½ cup coconut oil softened

• ⅓ cup maple syrup

• ¼ cup coconut sugar or organic cane sugar

• 2 Tablespoons organic cane sugar for sprinkling across the top (optional)

Instructions

Peach Filling

1. Preheat oven to 350 degrees Fahrenheit.

2. Wash and remove the pits from your peaches. Slice each peach into similar size 1 centimeter slices and add to a large mixing bowl.

3. Use a cup to mix the lemon juice and tapioca starch together until there are no large clumps. Add this mixture to your sliced peaches and stir to coat.

4. Sprinkle coconut sugar and salt over peaches and stir to incorporate. Transfer peaches to a 9x13 baking dish and bake for 15 minutes while you prepare the crumble topping.

Crumble Topping

1. Add almond flour, tapioca starch and sea salt to a mixing bowl and stir to combine and break up any clumps.

2. In a separate bowl stir softened coconut oil, maple syrup, and coconut sugar.

3. Transfer wet ingredients into the bowl of dry ingredients. Use your hands to combine and create a thick, crumbly dough.

4. Sprinkle the crumble topping over the top of your peach filling until you've used the entire amount. After adding the topping, optionally sprinkle 2 Tablespoons of sugar over the entire peach cobbler to create a crunchy, extra sweet top.

5. Place in the oven and bake for 20-25 minutes or until the top turns lightly golden.

6. Serve warm with a generous scoop of vanilla ice cream!

Recipe Source