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Peachy Almond Cobbler

Peachy Almond Cobbler
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Prep Time: 25 min Serves: 8
Cooking Time: 65 min Yield: 6 cups
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When peaches are in season, you’ll want to make this dessert. Keep the peel on this fuzzy and fragrant stone fruit -- there are a variety of beneficial nutrients and fiber in the skin. Recipes + Images: Jackie Newgent, RDN.



1. Preheat the oven to 350° degrees F. Coat a deep-dish (10-inch diameter) stoneware pie baking dish or a 9- x 13-inch baking dish with cooking spray.

2. Halve and remove seed from each peach. Do not peel. Thinly slice the peaches; set aside.

3. Whisk together the flour, 3/4 cup of the coconut sugar (or turbinado sugar), the oats, baking powder, coconut milk beverage (or almond milk), extracts, and salt until well combined. Whisk in the (liquefied) coconut oil. Pour the batter into the prepared baking dish. Top evenly with the sliced peaches and the remaining 1 tablespoon sugar. Bake until top is golden brown and edges are richly browned and crisp, about 65 minutes. Remove from the oven and let stand for at least 5 minutes.

4. Portion into individual bowls using a large spoon, top with the frozen dessert and almonds, and serve.


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