Ingredients

The following ingredients have 12 Servings
  • 5 cups peaches (freshly sliced or canned * See notes)
  • 1/4 cup granulated sweetener of choice
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon xanthan gum
  • 1 cup almond flour
  • 2 tablespoon arrowroot powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoon coconut oil (melted)
  • 2 tablespoon maple syrup (agave nectar or honey)
  • 4 tablespoon milk of choice (I used unsweetened almond milk )

Instruction

  • Preheat the oven to 180C/350F. Grease a 9 x 13-inch dish and set aside.
  • In a mixing bowl, combine all your filling ingredients and mix until combined. Transfer to the greased dish and spread out in an even layer. Place it in the oven and par-bake it for 15 minutes.
  • While the peach filling is baking, prepare the biscuit topping. In a mixing bowl, whisk together the almond flour, arrowroot powder, baking soda, and salt. Add the coconut oil, maple syrup, and milk, and whisk together until a thick dough remains.
  • Remove the baking dish from the oven. Drop spoonfuls of the biscuit topping onto the peaches. Place back in the oven and bake for a further 15-20 minutes, or until golden brown on top.
  • Remove the peach cobbler from the oven and let it sit for five minutes, before serving.