What I love about clean eating is how simple it can be to recreate delicious, family recipes. If you grew up like I did, you’ll know what I’m talking about when I mention “canned fruit syrup”. It’s extremely unhealthy but I thought it was oh-so-good. A quick cobbler at our house included a can of whatever fruit we wanted plus a buttery, sweet, cake-like topping. My favorite was peach cobbler topped with vanilla ice cream. My favorite part of the dish was towards the end when the cinnamon-y, syrupy fruit sauce mixed with the melted ice cream…. YUM! This recipe is NOT that but it is EQUALLY delicious. This recipe features freshly cooked fruit with just a touch of honey and spice with a simple biscuit-like topping and cold, whipped coconut cream! Makes about 4 servings
4 large peaches, peeled and sliced
1 tsp coconut oil
1 tsp raw honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup almond flour
1/3 cup coconut flour
1/3 cup arrowroot starch
1/3 cup palm shortening1 Tbsp raw honey
1/2 cup almond or coconut milk*see tip below*
1/2 tsp sea salt
1 tsp vanilla
Whipped Coconut Cream
1 can cold coconut milk *see tip below*
1 tsp raw honey
1/2 tsp vanilla
- In a 8×8 baking dish or 8″ cake pan, spread coconut oil along bottom and sides. Place peach slices and drizzle with honey, cinnamon and ginger.
- In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, salt, vanilla and honey. Cut in palm shortening until crumbly. Slowly add in milk until dough ball begins to form.
- Form dough into about 1″ balls and place on top of peaches. Using your palm, slightly flatten the dough.
- Bake at 325F for about 30 minutes or until biscuits are starting to brown and cooked through. Let cool about 10 minutes.
- Meanwhile, open can of coconut milk and remove thick cream. Place cream in mixing bowl with honey and vanilla. Using the whisk attachment, beat until smooth and whipped, about 1 minute. Place in fridge to let cool. Spoon a dollop of coconut cream onto cobbler and serve.
*Tip: Coconut milk is whipped best when stored in refrigerator for a few hours or overnight. Remove milk from fridge and turn upside down. Open can from the bottom and pour coconut water into a measuring cup. Use whatever liquid you have from the milk for the biscuit mixture! Now you have only the cream remaining in the can for the whipped topping. I always make sure I have a couple cans of coconut milk in the fridge for a quick whipped cream!