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Aug 18, 2013

Primal Peach Cobbler

I'm once again stuck with a fruit from our CSA that I have no idea what to do with.  We don't particularly like peaches, so just eating them was out of the question.  Next best thing? Baking!  

I made some coconut milk ice cream to go along with this and it was uh-maz-ing.  You should try it. ;)



Primal Peach Cobbler
Inspired by Smitten Kitchen and Fed and Fit

Filling:
4-5 peaches, chopped
1/2 cup organic cane sugar/coconut sugar
1 tbsp lemon juice
1 tsp cinnamon
1 tsp nutmeg

Topping:
1 1/4 cup almond meal
3/4 cup pecans
1 tsp cinnamon
2 tbsp organic cane sugar/coconut sugar
1/2 cup butter (8 tbsps), room temperature

Preheat oven to 375.  Peel and chop peaches and mix with sugar, lemon juice, cinnamon and nutmeg in 8 x 11 baking dish.
In small pan on stove, toast pecans until lightly browned and smell nutty, about 3-5 min. Watch closely and stir often so they don't burn.  Set aside to cool. 

Mix together almond meal, cinnamon and sugar.  When pecans have cooled slightly, coarsely chop using food processor, slap and chop, or a knife (be careful!). Add chopped pecans to almond flour.

Cut butter into small pieces and mix into almond flour mixture using pastry blender, fork, or your hands. 

Sprinkle topping evenly over peaches in baking dish. Bake for 40-45 min.  Let cool slightly and serve vanilla coconut milk ice cream.  Yum!




The ice cream is necessary.