Cobblers are one of the BEST things about both winter and summer, aren’t they? I’ve always loved the taste of peach cobbler, but this year I was craving something a little different so I decided to add a little extra scent with lavender and ginger. The results were a more fragrant and deeper flavor, enhanced by the caramel sweetness of the peaches.
Ingredients for Peaches
3 cups frozen peaches or 6 fresh medium peaches, pits removed (or your choice fruit)
1/4 cup maple syrup
1 tablespoon cassava flour
1 teaspoon gluten-free vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon lavender (fresh or dried), optional altogether
Ingredients for Crust
1 cup coconut milk (or heavy cream)
3/4 cup sifted cassava flour
1/4 cup sifted almond flour (or sunflower seed flour)
1 stick grass fed butter (or ½ cup coconut oil or ghee)
1 teaspoon baking powder (or cream of tartar)
1 teaspoon lavender (fresh or dried)
1/4 cup coconut sugar
1/2 teaspoon sea salt
Makes 4-6 servings
1). Preheat oven to 400 degrees. Line a baking dish with parchment paper or grease with coconut oil.
2). In a large bowl, combine peach ingredients. Use your hands to make sure peaches are thoroughly coated with spices. Set peaches aside.
3). In another bowl, combine crust ingredients. Use a whisk to thoroughly combine until you have a smooth batter type consistency.
4). Pour peaches into baking dish. Drop cobbler batter by large spoonfuls onto peaches. Bake for 35 minutes or until crust is golden. Serve warm with your choice ice cream.