Paleo and Vegan Peach Cobbler {Gluten-free, Dairy-free}

• servings: 8 servings
• total time: 50 minutes

Ingredients

6 medium-large peaches peaches (peeled, pitted and sliced (about 5 cups))

2 tbsp maple sugar (or coconut sugar )

1/2 tsp cinnamon

2 tsp arrowroot flour (or tapioca flour)

pinch sea salt

1 1/4 cup blanched almond flour

1/4 cup arrowroot flour (or tapioca flour )

1/4 cup maple sugar (or coconut sugar)

1/4 tsp sea salt

1 tsp ground cinnamon

1 1/4 tsp aluminim free baking powder

3 tablespoons refined coconut oil (melted, and cooled to almost room temp)

3 tablespoons unsweetened almond milk (or preferred dairy free milk)

1/2 teaspoon pure vanilla extract

Directions

Preheat your oven to 375°F. lightly grease a 9" pie dish or baking dish with coconut oil.

Toss the peaches with the filling ingredients to coat well. Place the mixture in the prepared baking dish and set aside.

For the cobbler topping, In a large bowl, mix together all topping ingredients until a smooth batter forms.

Divide the batter into 4 parts and drop each by spoon or a small spatula over the peaches.

Bake in the preheated oven for about 30-35 minutes or until the filling is bubbly and the pastry top is browed and set.

Sprinkle extra cinnamon over the top if desired. You can serve warm or at room temperature. I recommend allowing the cobbler to cool at least 15 minutes before serving. Serve with coconut vanilla ice cream or coconut whipped cream. Makes about 8 servings. Enjoy!

Notes

After the pinch of sea salt, those are the topping ingredients.

Added ginger, all spice, butter, maple syrup, & lemon juice