Peachy keen almond cobbler
Serves: 6-8
  • For the fruit base:
  • 2 pounds peaches
  • 1 tablespoon cornstarch or tapioca starch
  • 1 tablespoon lemon juice + the zest of one lemon
  • ¼ cup natural cane sugar
  • ½ teaspoon cinnamon
  • For the biscuits:
  • 1½ cups whole wheat pastry flour
  • ½ cup almond flour
  • ⅓ cup natural cane sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 tablespoons coconut oil, cold
  • ¾ cup full-fat coconut milk
  • ½ teaspoon almond extract
  • ¼ cup sliced almonds
  • 3 tablespoons turbinado sugar
  1. Preheat the oven to 400 degrees.
  2. Combine the peaches, cornstarch, lemon juice, lemon zest, sugar, and cinnamon in a mixing bowl and toss until well combined. Spoon into a 9x13 baking dish and spread to fill the pan. Set aside while you prepare the biscuit topping.
  3. In a large bowl combine the whole wheat pastry flour, almond flour, sugar, baking powder, baking soda, and salt and whisk to combine.
  4. Using a pastry cutter or your fingers cut the coconut oil into the dry ingredients until evenly distributed and the mixture resembles coarse crumbs.
  5. Add the almond extract to the coconut milk, stir and then add to the flour mixture. Mix until just combined, the less you handle and knead the dough the more tender your cobbler will be.
  6. Drop spoonfuls of the dough on top of the fruit mixture in a random pattern. It should be uneven and not cover the entire surface of the filling. Sprinkle the turbinado sugar and almonds over the top of the biscuits.
  7. Bake until the juices have thickened and the biscuit top is golden brown, 20 to 25 minutes. Let cool slightly.
  8. Scoop the cobbler into dishes and serve with vanilla ice cream while still warm.
Recipe by Scaling Back at