Thursday, August 1, 2013

Peach Cobbler (no gluten, no sugar)

I'm slightly obsessed with small bowls and spoons.  I love eating out of them and with them, and I especially love baking in these "cocottes"!  They're tiny crocks that hold about 1 1/2 cups.  I haven't made anything in them for a while now, but last night I seized the opportunity to make some mini desserts!  Our produce share from our CSA this week included fresh, ripe, organic peaches!  So yummy!  Well it's hard to eat that many fresh peaches before they go bad, so I asked Rem what kind of "baked good" sounded good with peaches.  Peach cobbler was his answer!  Fast forward to 1 1/2 hours later, and the house was filled with the wonderful smell of fresh peaches baking.  

I made this recipe in 4 small crocks, but you could also use ramekins.  Or, you could double the recipe and bake it in a 8x8 baking dish or a pie dish.  You could also use another type of fruit, such as apples, pears, or berries.  This recipe is already gluten and sugar-free, but you could also make it dairy-free by using coconut oil and coconut milk instead of grass fed butter and milk.  I hope you enjoy this comforting cobbler as much as we did!

Peach Cobbler

Adapted from Paleo Comfort Foods

6 ripe, organic peaches, peeled and cut into small pieces
1/4 c coconut flour
90 g pecans, finely chopped (if you don't have a food scale, measure out about 1 cup of whole pecans, then finely chop them)
1 tsp baking powder
1 T cinnamon
1/4 c melted, grass fed butter (you could also use coconut oil- I actually used about 1/8 cup butter and 1/8 c coconut oil because I didn't have enough butter)
1/4 c whole, grass fed milk OR 1/4 c coconut milk
1/2 tsp vanilla extract

1. First, melt your butter or coconut oil.  Use a bit of it to grease 4 mini crocks or ramekins (dishes that hold about 1 1/2 cups).  Let it cool a bit while you prepare the rest of the ingredients.  
2. Peel and dice your peaches, then divide them evenly into the crocks.  
3. Chop pecans.
4. Combine pecans, coconut flour, baking powder, and cinnamon in a large bowl.  
5. Pour melted butter into dry mixture, then add the milk and vanilla.  Stir the entire mixture together.  It seems thin at first but thickens up quickly!  You will end up with a thick mixture that you can scoop onto the peaches.
6.  Divide the topping evenly among the crocks, spreading it smooth on top of the peaches.
7.  Bake at 350 degrees for 1 hour. 
8.  Eat warm!  Save any leftovers, covered, in the refrigerator.  

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