Description
So easy to make and made with no nasties! Gluten-free, paleo and vegan-friendly and just so perfect for summer!
Ingredients
- FOR THE PEACHES:
- 8 Peaches, Thinly Sliced
- ½ cups Coconut Sugar
- ¼ teaspoons Cinnamon
- ⅛ teaspoons Ground Nutmeg
- 1 teaspoon Fresh Lemon Juice
- 4 teaspoons Tapioca Starch
- FOR THE TOPPING:
- ½ cups Plus 3 Tablespoons Coconut Sugar, Divided
- 6 Tablespoons Coconut Flour, Sifted (36g, See Note)
- 6 Tablespoons Tapioca Starch
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 4 Tablespoons Cold Grassfed Butter (or Vegan Butter), Cut Into Small Pieces
- 6-½ Tablespoons Boiling Water
- 1 teaspoon Cinnamon
Preparation
Preheat oven to 425ºF.
In a large bowl, combine peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in tapioca starch.
Pour into a a large baking pan (I used a 10-inch cast iron skillet) and bake for 10 minutes.
Meanwhile, mix 1/2 cup plus 1 tablespoon of the coconut sugar (reserving the rest for later), coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in butter with your fingers until mixture looks like a coarse meal. Stir in boiling water until just combined.
Remove peaches from the oven. In a small bowl, stir together the remaining 2 tablespoons coconut sugar and cinnamon. Sprinkle on top of the peaches.
Drop cobbler topping by spoonfuls over peaches, spreading out any very large spoonfuls slightly. Bake until the top is golden brown and the peaches are bubbly, about 25–30 minutes. Let stand for at least 30 minutes.
Devour!
Note: As with all gluten-free baking, please weigh your flour to ensure results.
