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Peachy Almond Cobbler

by Livestrong_Recipes  |  Feb 29, 2016

Peachy Almond Cobbler
  1. PREP
  2. 25 m
  • COOK
  • 1h 05m
  • TOTAL
  • 1h 30m

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.

INGREDIENTS

SERVES 8

  • 3 peaches Peach (fresh fruit)
  • 7/8 cup Whole Wheat Pastry Flour
  • 3/4 cup Coconut Sugar, Unrefined
  • 1 tbsp Coconut Sugar
  • 1/4 cup Steel Cut Oats (Dry)
  • 2 tsp Baking Powder
  • 1 cup Coconut Milk Unsweetened
  • 1/2 tsp Pure Almond Extract
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 3 tbsp Coconut Oil, Organic, Unrefined
  • 3/4 cup Creamy Vanilla (Non-Dairy) Ice-Cream
  • 2 tbsp Sliced Almonds

DIRECTIONS

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.