Fresh peaches, almond flour and coconut flour form the base for this low carb summer dessert.
Ingredients
For the filling:
- 6 fresh peaches peeled, pitted, and sliced (should make around 4 cups)
- ½ cups powdered Swerve or xylitol*
- ½ teaspoon arrowroot powder (for thickening)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 tablespoons butter, cut into cubes
For the cobbler topping:
- ½ cup finely ground almond flour
- ¼ cup coconut flour
- 1½ teaspoon gluten-free baking powder (such as Argo or Clabber Girl)
- ¾ cup whole milk (or heavy cream)
- 6 tablespoons butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon powdered Swerve or xylitol*
- ½ teaspoon salt
- ½ teaspoon cinnamon to sprinkle on top
Directions
- Preheat the oven to 350°F. Grease a 9″ x 9″ casserole dish with butter and set aside.
- In a mixing bowl, combine peaches, Swerve, lemon juice, arrowroot, cinnamon, and nutmeg, salt, and vanilla extract. Mix thoroughly so that all the peaches are evenly coated and pour fruit mixture into the greased casserole pan. Dot the cubed butter all over the peaches.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, whole milk, melted butter, egg, vanilla extract, Swerve, and salt. Mix until all ingredients are well incorporated, then spread over the peaches mixture. It’s alright if the batter doesn’t spread perfectly evenly.
- Sprinkle the granulated Swerve and cinnamon over top and bake for 25-30 minutes until the crust is crisp and golden brown. Be sure to serve warm – and for a special treat, serve with sugar-free ice cream!
*Note that xylitol is extremely poisonous for dogs. If using xylitol, make sure that your pet cannot access your baking tools, countertops, or the finished cobbler.
