Leila’s Why is Davis so Hot Still Paleo Peach Cobbler

I went on an awesome but rather exhausting roadtrip to Portland this weekend and was lucky enough to be able to take today off work. I woke up from my nap this afternoon having had a dream about my mom making peach cobbler. It sounded really good, so I decided I would make some.  It wouldn’t really be a complete, relaxing day off for me if I didn’t bake something, so here it is: my several-weeks-into-fall-but-it-still-feels-like-summer-here peach cobbler.

Serves: However many persons want to chow down on this deliciousness.

Prep time: ~30 minutes

Bake time: ~20 minutes

Ingredients:

Filling:

3 cans of peaches in fruit juice, not syrup (you could use fresh fruit, of course, but peaches aren’t in season for me right now)

2 TBSP grassfed butter, softened

1 tsp vanilla extract

2 TBSP maple syrup

pinch of salt

 

pumpkin spice to taste

roasted almonds

Crust:

2 eggs

2 TBSP grassfed butter, softened

1 TBSP raw honey

1/2 cup coconut flour

pinch of salt

1/2 tsp baking soda

pumpkin spice to taste

1/2 tsp vanilla

water (added in 1/2 tsps until desired consistency)

Directions:

Open the three cans of peaches and drain two of them. Dump all of the peaches and the juice from one of the cans into a pot.

Add butter, maple syrup, vanilla, salt, and pumpkin spice* to peaches and heat over medium low until the mixture begins to bubble. Turn burner off and set aside.

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*I use pumpkin spice because I enjoy the mixture of spices in it and how it gives this dessert a fall-ish flavor, but experiment with what you like best.

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Grease a pie or square baking dish and pour peach mixture in. Add nuts.

[I opted for whole roasted almonds, but that’s mostly because I was feeling lazy and didn’t want to chop them. That’s what teeth are for. The sesame seeds are in there because of a failed attempt to use a spring form pan for this recipe. My dad uses butter and sesame seeds to keep things from sticking, so I tried it, but the filling started leaking. Whoops.]

Add butter, honey, and eggs in a bowl and beat well.

Add vanilla and pumpkin spice and mix.

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Add salt, coconut flour, and baking soda and mix together. A sticky yet slightly crumbly dough should form.

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Add small amounts of water to get the dough to your desired consistency. I’ll have to play around with the recipe a bit because the dough I got today was too sticky to roll out but too thick and crumbly to pour on top, but it tastes delicious so I’m not complaining.

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Get dough onto the top of the peaches however works for you, and then bake in a 350 degree oven for about 20 minutes, or until top is golden brown and the filling is bubbling. Enjoy!

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