MINI PALEO PEACH COBBLER

paleo peach cobbler

Filling

  1. 2 peaches
  2. 1-2 tablespoons coconut sugar
  3. 1 1/2 tablespoons water
  4. Pinch of salt

Pastry Topping

  1. 1/4 cup almond flour
  2. 1/4 cup tapioca starch
  3. 1 teaspoon baking powder
  4. 2 tablespoons coconut milk
  5. 2 tablespoons butter, melted
  6. 1/2 teaspoon vanilla
  7. 1/2 tablespoon plus 1 teaspoon coconut sugar, divided
  8. 1/2 tablespoon cinnamon

Instructions

  1. Preheat oven to 400°.
  2. Bring a pot of water to a boil and slice an X into the bottoms of the peaches. Boil 30-60 seconds until you start to see the flesh peeling away at the X's. Remove and rinse with cold water. Peel the peaches and cut into segments.
  3. Place the peaches in a medium size pot with the water and coconut sugar *(I use 1 tablespoon but this may not be sweet enough for some. To have it taste more decadent use 2 tablespoons) Place the pot over medium heat and stir gently until it starts to bubble. Allow the sugar water to turn syrupy and thick.
  4. Place the peach mixture into a un-greased 5 1/2 inch skillet or small baking dish. Sprinkle with a generous pinch of salt.
  5. In a small bowl combine the almond flour, tapioca, baking powder, melted butter, coconut milk, vanilla, and 1 teaspoon coconut sugar. Mix until smooth and place three dollops of batter on the peaches.
  6. Combine the remaining 1/2 tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
  7. Bake for 20 - 25 minutes until a toothpick inserted into the pastry comes out clean. Serve with coconut vanilla ice cream!

The delightful recipe was from wickedspatula.com. Check them out for more great recipes!

Posted on February 2, 2016 .