Description
A delicious low-carb twist on classic peach cobbler, made in a skillet for a rustic presentation. This dessert uses fresh peaches and a grain-free topping for a guilt-free treat.
Ingredients
Scale
For the Crust:
- For the peach filling:
- 4 cups fresh peaches, peeled and sliced
- 1/4 cup granulated erythritol
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp butter
- For the cobbler topping:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup unsweetened almond milk
- 1 large egg
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a 10-inch cast iron skillet, melt 1 tbsp butter over medium heat.
- Add peaches, erythritol, lemon juice, vanilla, cinnamon, and nutmeg. Cook for 5-7 minutes until peaches soften slightly.
- While peaches cook, make the topping: In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, mix almond milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients to form a thick batter.
- Drop spoonfuls of the batter over the peach mixture in the skillet.
- Bake for 25-30 minutes until topping is golden brown and peaches are bubbly.
- Let cool for 10 minutes before serving.
Notes
For extra crispiness, broil for 1-2 minutes at the end. Can substitute 2 cups frozen peaches for fresh. Store leftovers covered in refrigerator for up to 3 days.