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Grain-Free Peach Cobbler

Happy Monday, everyone!  As you can see, I’m posting – that means the migration to the new webhost went smoothly this weekend.  Much more smoothly, in fact, than I could have hoped for.

There were a few glitches of course; if you came here looking for the printable version of one of the older recipes, you may get a “404 – Page Not Found” error.  I had to rename the folder containing those older .pdf files, and am having to go in and change the URL pointing to each by hand – this is probably going to take a couple of days; there are a LOT of recipes there.  On the good side, the recipe plugin I use is now working properly, and you can print the newer recipes by clicking on the “print” link contained in each once more.

Aside from a few other minor problems I’m still ironing out, the one major issue that must be addressed is I believe my RSS feed was screwed up in the migration, so if you read this blog via an RSS reader, you will probably have to resubscribe.  I do apologize for that.

Among the nice things that happened this weekend is my Delicata Squash with Apples and Chili Spices made Mark Sisson’s Weekend Link Love.  Welcome if you found your way here via Mark’s Daily Apple!  I have literally hundreds of paleo/primal-friendly recipes here (including the occasional dessert, as you can see); I hope you find them useful – to say nothing of delicious.

And speaking of nice things happening this weekend, some of you probably already know about this particular nice thing, since I spoke of it last week on my personal Facebook page.  Yes, this is the recipe for the peach cobbler I couldn’t stop eating; in fact, calling it “nice” is something of an understatement.  It was awesomely delicious as part of the Breakfast for Dinner we had last Thursday.

I used the last of the fresh peaches from the farmer’s market for the cobbler, but frozen sliced peaches will probably work just fine (do I even need to mention that canned peaches are not acceptable?).  I was also very happy with the biscuit dough topping, too, especially since I was just sort of winging it when I put it together – with tweaking, it will make a marvelous savory grain-free biscuit.

I did pull out the potato flour for this, but if you’d prefer to use coconut flour instead, I think it will be fine, although it will probably take even less coconut flour – I’d cut it down to 2 tablespoons, but whatever works best for you.

The nicest thing about the cobbler is it’s not cloyingly sweet, just fruity and warm and comforting.  It would be dynamite splashed with a little heavy cream, if you can tolerate the dairy.

Grain-Free Peach Cobbler

Grain-Free Peach Cobbler

5.0 from 4 reviews
Grain-Free Peach Cobbler
 
Serves: 8
Ingredients
Filling
  • 5 cups sliced peaches
  • 1/2 cup evaporated cane juice or coconut sugar
  • 3 tablespoons tapioca flour
Topping
  • 2 large eggs, beaten
  • 2 tablespoons ghee or clarified butter, melted
  • 1 teaspoon vanilla
  • 3 tablespoons evaporated cane juice or coconut sugar
  • 1 teaspoon baking soda
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 4 tablespoons potato flour
Instructions
  1. In a large bowl, stir together the sliced peaches and evaporated cane juice. Cover loosely with plastic wrap and set aside for 30 minutes. Stir in the tapioca flour until well-blended and set aside again.
  2. Preheat oven to 350 F.
  3. In a large bowl, whisk together the eggs, ghee, vanilla and evaporated cane juice. Stir in the almond flour, then the tapioca flour and baking soda until a smooth batter forms. Stir in the potato flour, one tablespoon at a time, until a soft dough is formed (you may not need all 4 tablespoons).
  4. Spread the macerated peaches into a 1 1/2 quart glass baking dish; using a spoon, drop the biscuit dough topping over the surface of the peaches. Bake for 35 to 45 minutes, or until the peach mixture has thickened and the biscuit topping is golden brown.
  5. Allow to cool for at least 30 minutes before serving.
  6. Nutrition (per serving): 238 calories, 7.4g total fat, 54.1mg cholesterol, 178.9mg sodium, 320mg potassium, 39.7g carbohydrates, 3g fiber, 24g sugar, 3g protein

 


12 comments

You were in my reader, just as always!
Success!

Jan says:

Oh, thank goodness.

So this is the decadence that Stacy, Be, and even Irish were fighting over in Facebook…
Well, I’m joining the battle. MINE!

Be says:

lol – this is definitely worth starting a major world conflict over.

Alex says:

Oh my god. I need some of this right now.
But I’m out of peaches, so I’ll probably have to wait until next year. -sniff-

Jan says:

It’ll work for apples. Just add some cinnamon to them with the sugar. ;)

Oh great, now I have to fight Jen *and* Irish for the cobbler! Humph! ;) Yay for a mostly smooth migration and double-yay for the awesome recipe! Now, when are you coming over to make it for me? :)

Jenn says:

Hi Jan – What kind of coconut sugar? I’ve seen a dry, granulated kind, and a creamy paste. I prefer the paste, but am still curious. Thanks!

Jan says:

Jenn – the granulated kind. I don’t know if you could macerate the fruit with a paste-type sugar.

Lisa says:

Congratulations on your well-deserved and increasing recognition.

Jen says:

YUM! This looks marvellous—though, of course, I’m addicted to peaches.

Glad you got everything migrated, that’s no fun at all. Also, I do sub in an RSS reader, and the posts have been coming through fine, for whatever that’s worth. Congrats on being featured at Mark’s Daily Apple, too!

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