Ingredients
For the filling:
- 10 medium peaches peeled pitted and sliced (see notes)
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1 tbsp arrowroot starch
- 1/8 tsp salt
For the topping:
- 1 1/2 cups almond flour
- 1/4 cup arrowroot starch
- 1/4 cup coconut sugar + 1 tbsp for sprinkling
- 1 tsp cinnamon + 1/4 tsp for sprinkling
- 1/4 cup coconut oil or ghee melted
- 1/4 cup unsweetened non-dairy milk
- 1 tsp baking powder corn-starch free for true paleo
- 1 tsp pure vanilla extract
- 1/4 tsp salt
For the whipped cream:
- 1 can Cha’s Organics Coconut Whipping Cream chilled in the fridge for at least 4 hours
- 3 tbsp maple syrup
- 1/2 tsp vanilla
Instructions
- Preheat oven to 375F and grease a 9" pie dish.
- In a small bowl, mix all the filling ingredients (minus the peaches)
- Add peaches and the filling mixture to the dish. Gently mix until well combined.
- In a separate mixing bowl, combine all the topping ingredients.
- Mix until well combined. Dollop topping mixture on top of the peach filling.
- Sprinkle with 1 tbsp of the coconut sugar and 1/4 tsp of the cinnamon.
- Bake in the oven for 25-30 minutes -- or until crust is cooked through. Slightly cool before serving.
- Just before serving, add coconut cream, maple syrup and vanilla to the mixer bowl. Beat with the mixer on high until light and fluffy.
- Plate cobbler and top with whipped cream. Serve immediately.
- Store any unused whipped cream in a covered bowl. Beat gently with a fork for next use.
Notes
To peel peaches: score an X in the bottom of each peach. Boil a pot of water and blanch peaches for 30 seconds and then place in an ice bath for 3-5 minutes. Peel skin off the peach (should slide right off).
You can use full fat coconut milk in place of the whipping cream. Chill for at least 4 hours and scoop ONLY the hard coconut milk on the top of the can. Use immediately as it won't retain its shape once warm.
Store any uneaten cobbler covered in the fridge and consume within 3 days. Reheat in the oven at 375F for desired amount of time.