I. Love. Peaches.
They’re one of God’s greatest gifts in the summertime. Juicy, sweet and oh so satisfying.
I went on vacation with my family earlier this summer and we drove through South Carolina and Georgia – the peach capitals of the country. I love seeing the peach stands on the side of the road and wanted to buy a bushel to bring back with me, but unfortunately the stands are closed on Sundays, when my family and I drove home.
I had my heart set on peaches though, so I bought some when we returned home and immediately started dreaming of peach cobbler. Specifically, a good old-fashioned Southern peach cobbler with a biscuity topping. I’ve seen several recipes for paleo-friendly peach crisps and even some described as cobblers, but the crust resembled more of a nut crumble. Peach crisps are delicious — but they aren’t cobbler. And I wanted cobbler. Since I couldn’t find what I wanted, I set to work on creating my own recipe. I couldn’t be more pleased with how it turned out. It satisfied my craving and since I made a big batch, I shared it with my family and they enjoyed it, too.
We ate it plain, but I’m sure it would taste delightful served warm and topped with some paleo-friendly vanilla ice cream!
- 8 cups fresh peaches, peeled and sliced (about 10 peaches) (or use thawed frozen peaches)
- 2 Tablespoons lemon juice
- 2 Tablespoons arrowroot powder
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of sea salt
- Preheat oven to 350 degrees.
- Combine filling ingredients in a large bowl and toss until the mixture is well blended and the peaches are evenly coated. Set aside.
- Combine dry ingredients for topping in a medium-sized bowl. Cut in grassfed butter with a pastry cutter until the mixture resembles small crumbs. Whisk together eggs, honey and coconut milk (or blend with an electric mixer) until well blended. Pour the egg mixture into the flour mixture and stir until blended.
- Grease a 13x9 baking pan or 2-quart baking dish with the melted coconut oil. Pour in filling. Drop topping onto the filling by teaspoonfuls until the filling is covered. It will have a coarse drop biscuit appearance -- not a smooth crust.
- Bake for 35-40 minutes or until the filling is bubbly and the topping is lightly browned. Serve warm or at room temperature. Tip: It also tastes amazing when chilled!