Ingredients
Units
Scale
- Nonstick cooking spray
- 4 10–ounce bags of frozen peach slices
- 1/2 cup water
- 1 cup coconut sugar or white sugar, divided
- 1 cup blanched almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened almond milk (you can use regular milk if you prefer)
- 1/2 cup coconut oil, melted (you can use melted butter if you aren’t on a dairy-free diet)
Instructions
- Preheat your oven to 350°F.Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large saucepan over medium heat, combine the frozen peach slices, water, and ½ cup of sugar. Bring the pot to a boil, then reduce the heat to low and let the peaches cook for about 5 minutes, or until they are softened.
- Carefully pour the warmed peaches into the baking dish and set aside.
- Then, in a large mixing bowl, combine the flour, remaining ½ cup of sugar, baking powder, sea salt, ground cinnamon, almond milk, and melted coconut oil. Stir to combine.
- Use a spatula to spread the topping over the peaches. Spread into an even layer as much as possible.
- Bake the cobbler for 35 minutes, or until the top starts to turn a golden brown and the peaches are bubbling around the edges.
- Remove the baking dish from the oven and let it cool for a few minutes before serving.
- Serve your peach cobbler plain, or with your choice of whipped cream or ice cream (I used dairy-free coconut vanilla ice cream).
Notes
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is written dairy-free, but you can use dairy products like milk and butter if you aren’t on a dairy-free diet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 349
- Sugar: 44.8 g
- Sodium: 148.7 mg
- Fat: 13.1 g
- Saturated Fat: 9 g
- Carbohydrates: 49.4 g
- Fiber: 2.6 g
- Protein: 2.4 g
- Cholesterol: 0 mg