Terry’s sales territory is Northeast Arkansas so every week during peach season, he has his favorite places to stop and pick up peaches. He literally brings a bag home every week. Sometime I have to find things to do with them if he is watching his fruit intake. He loves anything made with peaches. Sometimes I make peach “syrup” to go with almond waffles or pancakes. This time I chose a cobbler using the peach pie recipe out of my cookbook, making necessary healthy changes. Then instead of pie crust, I made a gluten-free “cake” batter to bake over the top, and as you can see, it is beautiful and after it cools a little, it soaks up a lot of the juice leaving just enough to be delicious! Terry loved it! We hope you will too!
HEALTHIER PEACH COBBLER
I took the peach filling of my peach pie recipe in my cookbook, made some changes, then made a gluten-free “cake” batter to pour over and baked till golden brown. My Terry didn’t just say it was “real good” – which everyone that knows him knows that’s his answer to all food – he said “this is wonderful!”
Peach Filling:
5 or 6 peaches, peeled and cubed
1 large lemon, juiced
¾ cup sugar of choice (I used coconut sugar, but you could use Swerve, Monk Fruit or Stevia)
½ teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon salt
Mix all the ingredients in a pan or stainless steel bowl and place over medium heat for about 5 minutes, just to start softening the peaches.
Preheat oven to 350 degrees. In a medium size casserole dish, melt ½ stick (4 tablespoons) butter.
Crust:
4 large eggs
½ cup sweetener of choice and if Paleo, ¼ cup honey or maple syrup
½ cup unsweetened coconut or almond milk
2 teaspoons vanilla extract
½ cup coconut flour
¼ teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon salt
Pour peach mixture over melted butter in dish. Mix all the crust cake batter by whisking the eggs, sweetener, milk and vanilla. Spoon on top of peaches. Bake for 30 minutes and test to see if middle of top is set and golden brown. This cobbler will be very juicy when done, but after it cools, because it is made with coconut flour, the juice will be soaked up a lot.
It is so good warmed and topped with whipped cream or coconut cream. Enjoy!