Peach Cobbler

4.84 from 18 votes

Make the best of summer peaches by baking them with a rich and buttery almond flour biscuit topping. This lower sugar option makes a delicious dessert or breakfast! Top with vanilla ice cream, coconut sorbet, or even a scoop of Greek yogurt.

Prep Time15

Cook Time28

Total Time43

Course: Dessert

Cuisine: American

Servings: servings

Calories: 366kcal

Author: Michelle Miller

Ingredients

4 pounds peaches ripe
3 tablespoons coconut sugar
1 tablespoon lemon juice
1 tablespoon arrowroot
1 teaspoon cinnamon

Biscuit Topping

6 tablespoons almond milk unsweetened
1/4 cup coconut oil melted
3 tablespoons honey sub date syrup or coconut nectar for vegan
1 teaspoon vanilla *sub almond extract to play up the almond flavor
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 cups almond flour blanched
1/4 cup arrowroot

Instructions

Thinly slice peaches and add to a 9x9 baking dish.
Sprinkle lemon juice, arrowroot, coconut sugar and cinnamon over peaches, and gently toss to evenly coat.
In a mixing bowl, add almond milk, coconut oil, honey (or date syrup), vanilla, sea salt and baking soda. Stir until mixed well.
Add the almond flour and arrowroot, and then stir until a thick cookie-dough like batter is formed.
Spoon the mixture over the peaches in 3 rows by 3 columns, and then use a spatula to spread the batter to cover the peaches in a rustic but somewhat even covering.
Cover the baking dish is foil. This is important because almond flour browns/burns more quickly than regular flour.
Bake in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 400º F for 20 minutes. Remove foil, and return to oven for an additional 10 minutes to brown.
If baking in a conventional oven, preheat oven to 400º F. Bake the foil covered dish for 30 minutes, remove the foil, and bake for an additional 15-20 minutes, until the peach mixture is bubbling and the topping is evenly browned.

Video

Nutrition