Chestnut Free Peach Cobbler with Almond Biscuit Topping
Total time1 hr 10 min
Prep time20 min
Cook time40 min
4.6(14)
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Learn more →Ingredients
6 servings
For the peach filling
- 2 ½ lbs fresh peaches (about 6 medium), peeled, pitted, and sliced ½-inch thick
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
For the biscuit topping
- 2 cups almond flour
- 2 tbsp tapioca starch
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- 3 tbsp coconut oil, solid
- 2 large eggs
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ cup sliced almonds (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with coconut oil.
- 2
In a large mixing bowl, combine the sliced peaches, 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ground ginger, and lemon juice. Toss until the peaches are evenly coated and the starch is fully dissolved. Transfer to the prepared baking dish and spread into an even layer.
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