Organic Peach Cobbler Recipe
Low carb desserts are often difficult to attempt without the use of flour and crystal sugar, but this warm peach cobbler uses the natural sweetness of peaches and a touch of honey for the golden, crumbly coconut flour based crust.
We like baking these in individual ramekins (which freezes easy), but you can do it in a casserole dish too.
Ice cream options are now, thankfully, available in both nut milks with no added sugars or artificial sweeteners (monkfruit is now the “it” girl in natural sweeteners).
However, if you don’t have access to it, you can also make your own vanilla “ice cream” using just frozen ripe bananas, milk/nutmilk, and vanilla in a blender.
Organic banana, coconut, and peaches all dancing together in a decadent dessert?
The lemon juice is so the fruit pectin can develop, and the organic fruit nectars are to give it an extra kick of sweetness to make up for the fact that there is no sugar used at all!
You can also add fresh organic raspberries, blueberries, or blackberries for a delicious twist.
Using organic is extremely important, since berries are fruits are often culprits for high pesticide residues.
This cobbler is easy and best warm out of the oven. Organic peaches are seasonal, but we understand sometimes there’s no helping a craving, so frozen peaches are great for this application too.
- 1 pound organic ripe peaches, fresh or frozen
- 2 tablespoons organic lemon juice
- 3 tablespoons organic pear, peach, or mango nectar (no sugar added)
- ½ teaspoon organic cinnamon
- 4 tablespoons organic grassfed butter, melted
- ½ cup organic coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon organic nutmeg
- ¼ tsp salt
- 1 tablespoons organic raw honey
Ingredients for Vanilla Ice Cream if you can’t find no sugar ice cream
- 4 overripe organic bananas, frozen the night before
- 1 cup organic grassfed milk, or your choice of nutmilk
- 1 teaspoon organic vanilla extract (or 1 vanilla pod)
- Tablespoon unsweetened organic dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine coconut flour, melted butter, cinnamon, baking soda, nutmeg, salt, and honey, until pea sized grains form.
- Mix peaches with juice nectar and lemon juice and place at the bottom of ramekins or casserole dish.
- Spoon crumb mixture over in a thin layer over the peach mixture.
- Bake for 15 – 20 minutes, until the crumbs are golden brown.
- Meanwhile, combine banana, milk/nutmilk, and vanilla extract in a blender until smooth, and fold in unsweetened dark chocolate chips (if using). Serve a scoop over the warm peach cobbler.