Peach Cobbler with Coconut Flour
This is a nice simple cobbler based on an apple dutch baby. I found the coconut flour created more of a cobbler that stayed on top, and we’ve been eating it that way ever since. If you don’t have a cookie scoop, just use a spoon. I used one jar of Dole peach slices in juice, drained, for the peaches, but frozen or fresh should work just as well. I have just laid them out in the pan, but this time I tried dicing them for ease of serving. I don’t think it made a big difference, to be honest.
Ingredients
- 2 ½ cups of peaches, diced
- 2 tablespoons of unsalted butter
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon (optional)
- 4 eggs
- 1 cup of milk
- 1/2 teaspoon of salt
- 1 cup coconut flour
Directions
- Preheat the oven to 375 degrees.
- Spray or grease a deep-dish pie plate or a 9 by 9 deep casserole.
- Melt the butter in the dish in the microwave then tilt the dish around to cover the bottom of the dish and up the sides with butter.
- Dump the peaches into the prepared dish.
- Drizzle with 2 tablespoons of maple syrup. (You can use honey or even sugar if you prefer.)
- Sprinkle generously with cinnamon.
- In a large bowl, whisk the eggs.
- Add in the milk.
- Sieve the coconut flour with the salt, to remove any lumps.
- Stir the flour and salt into the milk and eggs, working quickly as it will thicken very fast.
- Drop by spoon or cookie scoop onto the peaches.
- Flatten a little.
- Bake for 30 minutes.
- Allow to cool before serving with whipped cream or vanilla ice cream, if desired.
Melora Johnson's Muse 
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