MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
SMOOTH SKIN
This easy-to-make cobbler has ripe, juicy peaches on the bottom and a sweet biscuit crust on top. A wholesome and delicious dessert, the peaches are high in antioxidant vitamin C, which can help improve overall skin texture and reduce wrinkling.
1½ cups white whole wheat flour, sifted
¼ cup coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup solid extra-virgin coconut oil, plus more for pan
¼ cup unsweetened almond milk
5 ripe peaches, peeled or unpeeled and pits removed, sliced ¼ inch thick
2 tablespoons maple syrup
1 tablespoon arrowroot
Preheat oven to 375°F.
Oil a 9-inch ovenproof skillet or 8 x 8-inch baking pan with coconut oil.
CRUST In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Fold in oil and milk. Using your hand, mix the ingredients until just incorporated (don’t over mix it) and a thick dough is formed. The consistency will resemble cookie dough. Be careful not to over mix the dough or it will bake into a dryer biscuit.
FILLING In a large bowl, gently combine peaches and maple syrup. In a separate bowl, whisk ⅓ cup water with the arrowroot. Combine the arrowroot mixture with the peaches. Spread the peaches in the skillet or baking pan. Using your fingers, pinch off spoon-sized pieces of the dough and place them on top of the peach filling. Do not spread the dough; just place the pieces around to cover the top. The dough will expand slightly while baking. Place the skillet or pan in the oven and bake until the crust is golden brown, 30 to 35 minutes. Let the cobbler cool for 10 to 15 minutes and serve warm. It’s delicious served with Maple Pecan Ice Cream(here).
TIP Gluten-free coconut flour can be substituted for white whole wheat flour.