Becca here with a few modifications to one of my favorite recipes our family makes, and that I have posted on the blog, Peach (or any fruit) Cobbler. It is one I have made with a variety of fruits, both fresh and frozen, and is my go-to dessert for when we have guests from different countries over for dinner, as cobbler seems quite "American" to me. Some members of our family are dairy free, and as a family we try to make grains and dairy not the main building blocks of our diet. We were all excited when we found one last frozen quart bag of peaches from the local orchard we buy from in the summer months, and were able to have one last peach cobbler this year!
{Dairy Free} Peach (or any fruit) Cobbler
4 Tablespoons coconut oil
3/4 cup sprouted whole wheat
3/4 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup almond or coconut milk
4 cups fresh or frozen (defrosted) fruit, in bite sized pieces.
Place coconut oil into a 9x13 oven safe pan, in the cold oven. Set oven to preheat to 350, to let the coconut oil melt, while you prepare the other cobbler ingredients. When coconut oil is melted, remove pan from the oven.
In a small bowl, combine sprouted whole wheat flour, coconut sugar, baking soda, salt, and almond or coconut milk to make a smooth batter. Pour into the pan with the melted coconut oil in it.
Bake 30-40 minutes, or until batter has risen to the top to form a nice golden brown crust, and fruit is bubbly. Please note that due to the coconut sugar, and sprouted whole wheat, the cobbler will be a darker color than you are typically used to, like the photo above.
We enjoy it best served warm. Enjoy!!
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