With summer here and peaches ripe, juicy and in season, I’ve got a serious hankering for some warm, Paleo peach cobbler made with extra filling sprouted almond flour instead of wheat.
I like to make this dish even in the winter with organic sliced peaches still in the freezer from when they were in season the summer before.
There’s nothing better than warm, fresh out of the oven Paleo 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!
Paleo Peach Cobbler (Grain Free)
This Paleo peach cobbler recipe has been adapted from Paula Deen’s peach cobbler recipe which is very delicious, but uses wheat flour and a shocking amount 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
1 1/2 cups finely ground sprouted almond flour (where to find)
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 (where to find)
3/4 cup raw, local honey (where to find)
Organic cinnamon (where to find)
Organic nutmeg (where to find)
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 of the Paleo peach cobbler with organic cinnamon and organic nutmeg. Use whatever amount you desire.
Bake at 350 F/177 C for 30-45 minutes.
Serve Paleo peach cobbler with homemade vanilla ice cream made with fresh cream from a local dairy.
Be sure to refrigerate any leftovers of your Paleo peach cobbler once cooled.
Sarah, The Healthy Home Economist