I love a good cobbler! Growing up blueberry cobbler was my favorite, but any version is a winner. This recipe uses fresh summer peaches! It’s perfect for a BBQ or July 4th cookout.
It uses cassava flour in the breading, and it rises nicely and stays moist.
Make this next time you have to bring dessert to a cookout!
Paleo Peach Cobbler
- 6-7 peaches approximately 6 cups
- 1/2 cup coconut sugar cane sugar works but is not paleo
- 1 tbsp tapioca flour
- 1 cup cassava flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/3 cup palm shortening softened but not melted
- 1/4 cup honey
- 1 egg
- 4 tbsp almond milk
- Peel and chop the peaches into small pieces.
- Place peaches in a medium sized saucepan over medium heat. Add the sugar and tapioca and mix.
- Let the mixture simmer for 10 minutes, stirring frequently. It should be thick and syrup like.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with palm shortening and set aside.
- To make the topping, mix the dry ingredients together in a medium sized bowl.
- Add the wet ingredients and mix thoroughly.
- When the peaches are softened, pour the mixture into the prepared baking dish. Evenly spread the topping over the peaches.
- Bake the cobbler for 40-45 minutes, or until the cobbler is bubbly.
- Serve warm with whipped cream or vanilla ice cream!