Pregnancy Friendly Peach Cobbler with Almond Biscuit Topping
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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