This dish is gluten-free, dairy-free, grain-free and refined sugar-free. I use all clean ingredients including fresh peaches or preserved peaches depending on the season. You'll never know that this cobbler is healthy! It’s another one of my desserts you can eat for breakfast and feel good about it!

I bake this cobbler in a cast iron skillet because it holds and distributes heat so well. This helps with baking especially when there are no grains in the recipe. I serve this dessert right out of the skillet because it gives a rustic presentation and makes the whole process easier. If you don’t have a cast-iron skillet, you can use an 8-inch ceramic or glass baking dish.

Ingredients

Filling

• 4 c peaches (peeled, pitted and sliced, about 5-6 peaches)

• 2 T maple syrup

• 1 t cinnamon

• 1/8 t nutmeg

• 1 T arrowroot flour

• Juice of ½ lemon

Cobbler

• 1 c almond flour

• ¼ c coconut flour

• ½ c arrowroot flour

• 1 t baking powder

• ½ t salt

• ¼ c maple syrup

• ¼ c coconut oil (melted)

• ¼ c almond milk

• 1 t cinnamon

Instructions

Preheat oven to 350°. Combine all of the ingredients of the filling in mixing bowl. Mix well and pour into a 9-10 inch prepared cast iron skillet.

In a separate bowl make the cobbler dough. Combine the almond flour, coconut flour arrowroot flour, baking powder and salt. Mix well and then add the rest of the ingredients except the cinnamon. Mix together until a dough forms. Drop spoonfuls of the dough evenly over the peach mixture. Sprinkle top with cinnamon.

Bake for 45 minutes. Allow cobbler to cool. Serve on its’ own or a la mode. I like using DiNoci’s vanilla frozen dessert.