I bought peaches at the orchard and left them in my car for a day. As I result, I had a whole bag of ripe goodness that I needed to use up. I was inspired by this cobbler recipe from nourishingmeals. com. You can substitute any other fruit for the peaches. The original recipe called for Italian Plumbs. A bonus is that this cobbler is Gluten Free!
- 6 cups sliced peaches
- 3 tablespoons arrowroot powder
- 1/4 cup raw honey
- 1 1/2 cups GF rolled oats, lightly ground
- 3/4 cup brown rice flour
- 1/4 cup ground golden flax seeds
- 1 tablespoon baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar or pure maple syrup
- 6 tablespoons organic butter, or coconut oil (I also have been known to use Avocado oil in my baking as a healthy oil alternative; the taste blends well with good results)
- 1 cup milk – Use Almond or Coconut milk if desired
Preheat oven to 400 degrees F. Set out an 8 x 8-inch glass baking pan.
Place the chopped peaches into a medium-sized bowl. Toss with the arrowroot powder and honey. Pour into the glass baking pan. Set aside.
Lightly grind the rolled oats into a coarse flour. (I use a blender). Place the ground oats, brown rice flour, flax seeds, baking powder and spices into a mixing bowl. Whisk together. Then cut in the oil or butter with the maple syrup using your a pastry cutter. Add the milk and mix together using a fork. Dough may feel slightly thin at first. If so, you may need to let stand for 5 minutes for some of the liquid to be absorbed.
Drop topping by the large spoonful on top of the fruit. Bake for about 40 minutes or until fruit is bubbling up and topping is cooked through. Let cool for about 15 minutes. Serve warm or cold.