Thursday, July 23, 2015

Almond Flour Peach Cobbler

Almond Flour Peach Cobbler

Greetings! I’m excited to be guest posting at Honeyville again today and super excited to be sharing another delicious recipe from Gourmet Girl Cooks. The recipes I create are low carb, grain and gluten free and made without added sugar.

Today’s recipe screams summertime. It’s easy to make and contains one of the summer’s favorite fruits, particularly here in Georgia…PEACHES! My recipe is an old-fashioned Peach Cobbler that’s made using my favorite gluten-free flour, Honeyville’s Blanched Almond Flour. As my inspiration, I recreated an old Southern Living recipe that I had made many years ago and revamped it to make it gluten and sugar-free and put my own spin on. Peach Cobbler is a recipe that I’ve received numerous requests for over the past month. Recently, the peaches here have been absolutely amazing and super sweet and juicy, not to mention fragrant. I can’t tell you how many times I’ve picked up a peach the last few years that have no smell and no taste. This year, it’s been different…more like old times and the peaches that I remember. This cobbler is delicious warm with a scoop of vanilla ice cream or a dollop of whipped cream or a simple drizzle of heavy cream. It is so easy to make and it tastes like an old-fashioned peach cobbler that your grandmother would have made.

If you wanted to, you could toss in some fresh raspberries along with the peaches or make a raspberry sauce by pureeing raspberries with a bit of sweetener and drizzle it over your vanilla ice cream topped cobbler for a “peach melba” type twist.

I hope you enjoy my gluten-free, no sugar added recipe for old-fashioned Peach Cobbler. If you’d like to find more grain free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.

Almond Flour Peach Cobbler

Serves 8 to 10

6 Tbsp Butter
1 1/2 cups Honeyville Blanched Almond Flour
1 cup Confectioners Style Swerve, divided (or other powdered sweetener)
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1 cup Buttermilk
4 cups fresh ripe Peach Slices, peeled and pitted (approximately 4 large peaches)
1 Tbsp Lemon Juice
2 tsp ground Chia Seeds
1/2 cup chopped Pecans, optional

Preheat oven to 375 degrees F.  Melt butter in a 9 x 13 baking dish.

In a medium bowl, whisk together almond flour, 1/2 cup powdered sweetener, baking powder, baking soda, and cinnamon.

Add buttermilk and stir just until combined.

Pour batter over top of butter (do not stir together).

In a saucepan over medium-high heat, add remaining 1/2 cup powdered sweetener, peaches and lemon juice. Heat just until boiling; stir in ground chia seeds and return to a boil. Remove from heat and allow to sit for about 5 minutes to thicken slightly.

Spoon peach mixture over top of batter (do not stir into batter).

If desired, top with chopped pecans.
Bake in preheated oven for 40 to 45 minutes or until golden brown.

Serve warm topped with whipped cream, vanilla ice cream, or drizzle of heavy cream, if desired.


Anonymous said...

Hello, just wondering, what is the purpose of the chia seeds? If I don't have them will the recipe still turn out? Thanks in advance!

Amber Weber said...

Followed the recipe exactly, and it was delicious. My kids, who are skeptical of "healthy desserts", all loved it.

Cammie said...

Chia seeds will thicken the juices, because they absorb water and are gelatinous. In this recipe they would take the place of white flour that might normally be used.

Anonymous said...

Sounds like what I'm looking for but if I use can peaches do I still have to cook them first and add chia seeds or can I leave out the chia seeds if I'm using can peaches? Thanks Terrybell

Leyla said...

Can I use ground chia seeds?

Anonymous said...

Baked this last night. Taste was great but it was more like soup than cobbler. Wondering if the whole cup of buttermilk was too much liquid. Think I'll cut it to half and try again.

Glad to know there is a low carb version.

Roxanne Olson said...

I have a question. I followed the recipe almost exactly and it did not turn out right. I say "almost exactly" because I did not have Blanched almond flour, so I Used regular almond flour. I did not get a batter, but instead it was just a dry crumbly mix. Would the blanched flour have made that much of a difference?

Hopeful for an answer.

In the Kitchen with Honeyville said...

Roxanne, yeah, there can be a bit of a difference in the result if you do not use blanched flour. The skin of the almonds in the unblanched flour can lead to the dough being a bit more dry.

Roxanne Olson said...

Thank you so much for getting back to me. I purchased some of the blanched flour, and will make it again... when it's not too hot to fire up the oven.