Ingredients
For The Peaches:
- 8 peaches thinly sliced
- 1/2 cup coconut sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 4 teaspoons tapioca starch
For The Cobbler:
- 1/2 cup + 3 tablespoons coconut sugar divided
- 6 tablespoons coconut flour sifted, 36 gram
- 6 tablespoons tapioca starch 46 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold, grass-fed butter or vegan butter, cut into small pieces
- 6 1/2 tablespoons boiling water
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 425℉.
- In a large bowl, combine the peaches, coconut sugar, cinnamon, nutmeg, and lemon juice until well combined. Stir in the tapioca starch.
- Pour into a large baking pan (I used a 10-inch cast-iron skillet) and bake for 10 minutes.
- Meanwhile, mix 1/2 cup + 1 tablespoon of the coconut sugar (reserving the rest for later), the coconut flour, tapioca starch, baking powder, and salt in a separate large bowl. Blend in the butter with your fingers until the mixture looks like coarse crumbs. Stir in the boiling water until just combined.
- Remove the peaches from the oven. In a small bowl, stir together the cinnamon and remaining 2 tablespoons of coconut sugar. Sprinkle over the peaches.
- Drop the cobbler topping my spoonfuls over the peaches, spreading out the mixture slightly.
- Bake until the top is golden brown and the peaches are bubbly, about 25-30 minutes. Let stand for at least 30 minutes before serving.