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Small batch peach cobbler

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Ingredients
  

the Peach Filling:

  • 1½ medium ripe peaches, or 1 large, peeled if desired, pitted, and chopped
  • 1 –1½ tablespoons maple syrup or sugar, to taste
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • Optional: 1/2 teaspoon lemon juice for brightness
  • Optional: 1/2 teaspoon tapioca starch if your peaches are extra juicy

For the Cobbler Batter:

  • 3/4 cup almond flour
  • 1/2 cup tapioca starch
  • 1/4 cup maple syrup
  • 1/4 teaspoon baking powder
  • 3 tablespoons dairy-free milk, 2 tablespoons for a biscuit-y topping, 3 for more cake-like
  • 3 tablespoons softened or melted refined coconut oil, non-hydrogenated palm shortening, or butter

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or 2 mini ramekins.
  • Make the peach filling: In a small bowl, toss chopped peaches with maple syrup, cinnamon, salt, and optional lemon juice or tapioca starch. Pour into your prepared baking dish.
  • Make the cobbler topping: In a separate bowl, stir together almond flour, tapioca starch, baking powder, and sugar of choice. Add in the milk and melted coconut oil (or butter), stirring until a soft batter forms.
  • Assemble: Drop spoonfuls of the cobbler batter over the peach filling, spreading gently to cover most of the fruit. It doesn’t need to be perfect!
  • Bake for 25–28 minutes, or until the topping is golden brown and the fruit is bubbling.
  • Cool slightly before serving. Enjoy warm with dairy-free vanilla ice cream or coconut whipped cream for the ultimate treat.
Author: Ali Jenkins
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