Peach Cobbler

To bite into a big, juicy, perfectly ripe peach is just about the best thing on this planet.  Even better, drizzle a little raw honey and fresh cream over top of it.  And even better...peach cobbler (with cream on top, of course). 

My mom makes the most divine peach cobbler recipe in this world.  But since it sadly doesn't fit my gluten-free, refined-sugar free criteria, I was determined to create one as close to the original as possible.

The good news, this recipe fits the bill!  I even tested this beauty on a crowd full of peach cobbler lovers (of all ages), and they all gave me two thumbs up!

So now our sensitive bellies and our tasters can both be happy with this one.

INGREDIENTS:

- About 2 cups peaches; peeled, pitted and sliced

- 4 tablespoons butter (I use Kerrygold)

- 3/4 cup almond flour

- 1 egg

- 1/2 cup heavy cream

- 2 tablespoons raw honey (more or less to taste)

-1/2 teaspoon pure vanilla extract

- pinch of sea salt

- cinnamon and nutmeg, for dusting

- heavy cream or good quality ice cream for topping

DIRECTIONS:

1.  Preheat the over to 350 degrees.

2. Place the butter into an 8x8 casserole dish, or 1 tablespoon each into 4 individual ramekins.  Place the ramekins or baking pan in the oven and let the butter melt.

3. While the butter is melting, mix the almond flour, cream, egg, honey, vanilla and salt until well-combined.

4.  Peel and slice the peaches and set aside.

5.  Remove the baking dishes, or pan, from the oven and pour the batter on top of the butter, and do not mix.  Carefully place the peach slices on top of mixture, and sprinkle tops with cinnamon and nutmeg.

6.  Bake for 35-40 minutes, or until bubbly and browned.

7.  Serve warm with fresh cream or ice cream on top.

Enjoy!

Approximately 4 servings.

(Adapted recipe from here)