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Grain-free Peach Mountain Cobbler

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Ingredients Method

Ingredients
  

  • ¼ cup Butter
Filling:
  • Approximately 3 cups of fresh or thawed frozen peaches, cut up  (recipe calls for 1 can of fruit such as for pie filling) Using extra fruit as I did will make the cobbler a bit more juicy and sloppy than the original.
  • ¼ cup Sugar
  • 1 TBSP Almond flour  recipe calls for 2 tsp flour
  • 1 TBSP Tapioca flour
Crust:
  • ½ cup + 3 TBSP Almond flour  recipe calls for 1 cup flour
  • 1 TBSP Arrowroot powder
  • 2 TBSP Coconut flour
  • 2 TBSP Tapioca flour
  • Pinch of salt
  • 1 cup Sugar
  • 2 tsp Baking powder
  • 1 cup Milk with a splash of apple cider vinegar or 1 cup cultured buttermilk recipe calls for 1 cup milk

Method
 

  1. Melt butter in a 2 qt casserole dish in the oven at 375*.
  2. While the butter is melting in the oven, bring the filling ingredients to a boil in a pan on the stove. If using fresh fruit, you might need to add a splash of water to keep the fruit from burning.
  3. In a bowl, mix the dry crust ingredients.
  4. Add a splash of apple cider vinegar to the milk, if using instead of cultured buttermilk.
  5. Leave the crust batter to sit a few minutes. This allows the coconut flour to absorb some of the moisture and to allow the baking powder to be activated by the acid.
  6. Once the butter is melted, remove the dish from the oven and swirl the butter around to coat the inside of the casserole dish.
  7. Pour in the crust ingredients.
  8. Pour the filling ingredients into the center of the crust batter, no mixing, stirring or anything.
  9. Bake at 375* for about 30 minutes, until crust is cooked and golden.
  10. Best served warm, with ice cream, cream custard or, like at grandma’s, with cream.