Gluten Free Peach Cobbler

Ingredients

For the peach filling

• 5 fresh peaches, peeled, pitted, and sliced
• 3 tablespoons coconut sugar
• 1 teaspoon tapioca flour
• ¼ teaspoon cinnamon
• ⅛ teaspoon ground nutmeg

For the cobbler topping

• ½ cup almond flour
• ½ cup tapioca flour
• 1½ teaspoon baking powder
• ⅛ teaspoon sea salt
• ¼ cup unsweetened non-dairy milk
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon coconut sugar
• 1 tablespoon coconut sugar + ½ teaspoon cinnamon, to sprinkle on top

Instructions

1. Preheat the oven to 375°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
2. In a bowl, combine the peaches, coconut sugar, tapioca flour, cinnamon, and nutmeg. Stir to combine. Pour the fruit into the prepared pan or ramekins, dividing evenly if using more than one ramekin.
3. In a different bowl, combine the almond flour, tapioca flour, baking powder, salt, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the peaches.
4. Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
5. Bake for 25 – 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!

Serves 8

Inspired by bakerita.com