Peach Cobbler Skillet
In summer, peaches are in season! No better time to put some sweet goodness to use, if you ask me. This is made up of a juicy filling with a light, walnut-based crumble on top. It all merges, becomes golden-brown, and melts in your mouth immediately. Bonus: pair with a scoop, or two, of coconut vanilla ice cream for it to become all the more addictive!
Ingredients:
Filling:
5-6 peaches, sliced
1/2 lemon’s juice, fresh
2 tbsp honey
2 tbsp tapioca flour/starch
1 tsp vanilla
1/2 tsp allspice
1/2 tsp cinnamon
Crumble:
1.5 cups walnuts
1/2 cup almond flour
2 tbsp arrowroot flour
1/2 tsp allspice
1/2 tsp cinnamon
1/3 cup coconut sugar
1/4 cup coconut oil, melted and cooled
Directions;
Preheat the oven to 375 degrees and lightly grease a cast-iron skillet, with coconut oil.
Combine all the fillings ingredients, mix well, then add the sliced peaches.
After stirring and the filling has covered all the peaches well, transfer to the prepared skillet.
In a food processor or blender, lightly pulse the walnuts, so they are chopped. Can also do this by hand, but this is much faster for me.
Transfer walnuts to a small bowl, then stir in the almond + arrowroot flours, allspice, and cinnamon.
Gradually add the coconut sugar and melted coconut oil, then stir again.
Once no clumps appear in the mixture, pour it on top of the peach filling.
Bake for 30-32 minutes. Broil for an additional 1-2 minutes, for an extra golden-brown look.
Grab a spoon and serve with ice cream or eat on it’s own!
Store leftovers, if any, in the fridge.
Notes:
I used an 8-inch cast-iron skillet, but you can easily use an 8x8 baking dish instead. Doubling the recipe and using a larger skillet or dish is also totally welcome here.
Can substitute pecans for walnuts.
Don’t have allspice, don’t worry: use all cinnamon (1 tsp total) for each part.
