"Fluffy biscuits and juicy peaches baked to perfection!"
Paleo Peach Cobbler
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Prep time: 25mins
Cook time: 35mins
Serves or Makes: 9
Recipe Card
ingredients
- 2 1/5 peaches (about 5-6)
- 1/3 cup coconut sugar
- 1 tablespoon lemon juice
- 1 teaspoon arrowroot starch/flour
- 1/2 teaspoon fine sea salt
- 1 1/2 cups blanched almond flour (not almond meal)
- 1/3 cup arrowroot starch/flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/3 cup melted, cooled palm shortening
- 1 ounce egg
- 1 egg white
- 2 tablespoons honey
- 1/2 lemon juice
Method
Step 1
Heat the oven 375 degrees.
Step 2
For the filling: Slice the peaches in half by running a knife all the way around the peach and then splitting it open. Use a spoon to remove the pit. Cut the halves into 3-4 slices and then cut those slices in half crosswise.
Step 3
In a large bowl, toss the peach chunks with the coconut sugar, lemon juice, vanilla, arrowroot and salt. Set aside.
Step 4
For the topping: In a large bowl, whisk together the almond flour, arrowroot, salt and baking soda.
Step 5
In a medium bowl, whisk together the egg, egg white, melted and cooled palm shortening, honey and lemon juice.
Step 6
Stir the wet ingredients into the dry ingredients until it's like a smooth, thick pancake batter.
Step 7
To assemble: Spread the peaches out evenly in an 8x8" or other 2 quart baking dish. Scrape out any remaining juices in the bowl over the peaches.
Step 8
Using a large spoon, dollop the batter over the filling (it takes about 2-3 tablespoons per scoop to get the 9 biscuits in the photos). Or use a spatula to spread the batter out into one even layer.
Step 9
Bake for 30-35 minutes, or until the filling is bubbling and the biscuits have turned golden brown. Let rest for 20 minutes (the filling will be hot!) and serve with your favorite ice cream.