Peach Cobbler

July 15, 2019



6 organic ripe peaches, peeled and sliced

2 tablespoons monk fruit granules or coconut sugar

1/2 teaspoon cinnamon

2 teaspoon arrowroot or or tapioca flour

pinch of sea salt

1 teaspoon fresh lemon juice


1 cup blanched almond flour

2 tablespoon arrowroot or tapioca starch

1/4 cup monk fruit granules or coconut sugar

1/4 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon baking powder

1/4 cup coconut oil melted, and cooled to almost room temp

2 1/2 tablespoons unsweetened almond or coconut milk


Preheat your oven to 400 degrees

In a large bowl, toss the peaches with the lemon juice, then remaining filling ingredients. Place the mixture in a 9" pie dish or ceramic pan.

Bake the peach mixture only in the preheated oven for 10 minutes.  In a medium bowl, combine the almond flour, arrowroot or tapioca, monk fruit or coconut sugar, sea salt, cinnamon and baking powder. Stir in the coconut oil and almond milk until a thick batter forms.

After removing the filling, spoon the topping batter over the peaches trying to cover the surface

Return to the oven and continue to bake for 15-18 minutes or until the filling is bubbly and the pastry top is browed and set.

Serve with coconut vanilla ice cream. Makes approximately 8 servings.

discover more recipes...

discover more recipes...

see all recipes