Slow Cooker Coconut Peach Cobbler

• Vegetarian

• Produce

  • 6 cups Peaches

• Refrigerated

  • 2 tbsp Almond milk
  • 4 Eggs

• Condiments

  • 3 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tbsp Cinnamon
  • 1/3 cup Coconut flour
  • 1 Coconut whipped cream topping
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on destinationdelish.com

Description

Ingredients

• 6 cups sliced peaches
• 1 tablespoon maple syrup (honey works too for a non-vegan option)
• ½ tablespoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt
• 1 cup almond flour
• ⅓ cup coconut flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 4 eggs
• ¼ cup coconut oil
• ¼ teaspoon almond extract
• 2½ tablespoons maple syrup
• 2 tablespoons almond milk
• Coconut whipped cream topping (optional)

Directions

• Make the filling: Combine the peaches, maple syrup, cinnamon, nutmeg, and salt in the pot of the slow cooker.
• Make the topping: In a medium-sized bowl, combine the coconut flour, almond flour, baking powder, and teaspoon salt. In a separate dish, combine the eggs, coconut oil, almond extract, maple syrup and almond milk. Add the wet ingredients to the dry ingredients and stir until combined. Spoon the batter into the slow cooker, covering the peaches in an even layer.
• Cook the cobbler: Cook on low for 4-6 hours. Check the cobbler at 4 hours to see if the topping has firmed up and has a cake-like texture. If the topping is still soft, cook for another 1-2 hours or until the topping is firm. After 4 hours, Id suggest checking the texture about every 30 minutes.
• Serve the cobbler: Use a slotted spoon to serve the cobbler. This dish is best served in bowls to contain the excess peach juice. Add a dollop of coconut whipped cream or ice cream on top.