|Recipe : Entry # 7835|
|Skillet Peach Cobbler|
|Joe Wheeler EMC|
|PREP TIME: 10 COOK TIME: 30-45 minutes YIELD: 6 servings
1/4 cup coconut milk
1 teaspoon pure vanilla extract
1 tablespoon maple syrup
2 teaspoons arrowroot or tapioca starch
1/4 teaspoon cinnamon
6 peaches, peeled and sliced
1 1/2 cups finely shredded coconut
1/4 cup plus 2 TBS arrowroot or tapioca starch
1/8 cup sunflower seeds
1/8 cup pumpkin seeds
3/4 teaspoon cinnamon
pinch of sea salt
3/4 cup butter
3 tablespoons maple syrup
|Preheat the oven to 350°F.
In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well.
In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, seeds and salt together until well combined. Mix in the butter and maple syrup until the dry ingredients are incorporated into the wet.
Place the fruit filling into a 10″ cast iron skillet. Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling.
Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.
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|This a recipe for those who don't eat grains or refined sugar.|