Peach Cobbler
Serves | 8-10
Base:
8 peaches, pitted, thinly sliced
½ c coconut sugar and/or maple sugar
½ tsp ground cinnamon
Topping:
2 c all-purpose flour
½ c coconut sugar and/or maple sugar
2 tsp baking powder
1 tsp salt
12 tbsp butter, chilled, cut into small pieces
½ c water
Coconut sugar or maple sugar, for dusting
Optional Garnishes:
Homemade whipped cream, protein vanilla ice cream, fresh mint leaves
Directions:
Preheat oven to 425°F.
Combine base ingredients in a large baking dish and mix until evenly coated. Bake in oven for 10 minutes while you make topping.
Combine flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse crumbs. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle additional sugar over top the entire cobbler.
Bake in oven until topping is golden and filling is bubbling around the edges, about 30 minutes. Top with garnishes and enjoy warm or cold.
Notes: Cobbler will thicken as it cools. I prefer it slightly cooled with a scoop of whipped cream and a drizzle of the peach juices on top. For a thicker filling, add 2 tsp tapioca flour or cornstarch to the peaches before baking. Coconut sugar will create a darker cobbler, while maple sugar will keep it lighter in color (I used coconut sugar in this photo).
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
