Cory's Peach Cobbler
 
Prep time
Cook time
Total time
 
Serves: 6-8 Servings
Ingredients
  • Topping:
  • 1 cup whole wheat pastry flour
  • ½ cup unbleached white flour
  • 3 tablespoons coconut palm sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 tablespoons melted coconut oil
  • 1 tablespoon fresh lemon juice mixed with 6 tablespoons water
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon mixed with 2 tablespoons coconut palm sugar
  • Fruit Filling:
  • 3 pounds ripe peaches (peeled, pitted and cut into thick slices)
  • ½ cup coconut palm sugar
  • 1½ teaspoons vanilla extract
  • 1 tablespoon arrowroot
  • pinch of sea salt
Instructions
  1. Preheat oven to 375°
  2. In a bowl, combine flours, 3 tablespoons of coconut palm sugar, baking powder, baking soda and sea salt.
  3. Add lemon water, vanilla extract and melted coconut oil, then mix by hand until the mixture becomes crumbly (it should resemble corn meal).
  4. In a separate bowl, mix together the fruit filling ingredients using a rubber spatula and transfer to a pie plate or glass pie dish (if you don't have either of these items, use an 8-inch square or oval baking dish).
  5. Pour the dry/wet flour mix on top of the pie filling, then evenly sprinkle cinnamon-coconut sugar mixture on top.
  6. Bake until topping is browned and fruit is bubbling, about 40 minutes.
  7. Allow it to cool for 20 minutes, then serve.
  8. Optional: Top with ice cream of your choice for an extra-dreamy experience.
  9. Adapted From: Natural Gourmet Institute for Food and Health
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2013/08/our-peach-picking-trip-corys-cobbler-recipe/