I posted a no grain blueberry cobbler recipe using pecan flour quite awhile back, just as the blueberries were coming into season in my neck of the woods. Now, with summer long over and colder nights in store for the next few months, I’ve discovered that I’ve got a serious hankering for some warm, peach cobbler of all things!
There’s nothing better than warm, fresh out of the oven peach cobbler topped with homemade vanilla ice cream, is there? Make sure you use organic peaches in this recipe, as peaches are a high spray crop. Perhaps you’ve even noted the recent research that pesticide exposure has now been officially linked to ADHD in children.
This is definitely one fruit where it is worth it to spend the extra money for organic!
No Grain Peach Cobbler
This recipe has been adapted from Paula Deen’s peach cobbler recipe which is very delicious, but uses wheat flour and an absolute ton of sugar. I’ve modified it quite a bit to make it much higher in healthy fats, much lower in sugar, and grain free! The heavy cream is so sweet that it easily allows a halving of the sugar used in Paula Deen’s original recipe. I hope you like my version better . Your digestion and your backside certainly will!
4 cups organic peaches, skins removed and sliced
2 pastured eggs
1/2 cup filtered water
1 1/2 cups fresh or low temp pasteurized heavy cream
8 TBL unpasteurized or low temp pasteurized, grassfed butter
3/4 cup raw, local honey
1 1/2 cups finely ground almond flour *
* Make sure you soak and dry your almonds before grinding into almond flour to greatly improve digestibility and nutrient absorption. I keep a big bag of soaked/dried/ground almond flour in the freezer so I don’t have to do this step too often and can spontaneously use it whenever I want to. Rule of thumb is to soak 4 cups of raw almonds in filtered water mixed with 1 TBL of sea salt for 7 hours or overnight. Drain. Dry on cookie sheets in a warm oven. Do not buy almond flour at the store as it is basically nutritionless and is loaded with phytic acid, a potent gastric antinutrient.
Mix the peaches and water together in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
Slice up the butter into pieces and arrange along the bottom of a glass 9×13 Pyrex baking pan. Place in a 350F oven for a few minutes to melt.
Mix the almond flour, cream, eggs and honey in a separate bowl. Remove glass pan with melted butter from the oven. Pour the batter over the butter and do not stir. When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the glass pan. .
Sprinkle the top with organic cinnamon and organic nutmeg. Use whatever amount you desire.
Bake at 350F for 30-45 minutes.
Serve with homemade vanilla ice cream made with fresh cream from a local dairy.