Peach Cobbler- Grandma Style with No Guilt

Grandma Style Peach Cobbler with No Guilt
I used this Maple Syrup Lakanto– Zero glycemic index, which means no sugar high/low

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Peach Cobbler- Grandma Style with no guilt
Perfect Sunday peach cobbler. Like grandma made but with no guilt!
  1. Preheat oven to 350 degrees. Add diced or sliced peaches and 1/4 cup of water into a pan. Bring to a boil and reduce heat to simmer. I add the vanilla extract at this point. Simmer for 10 minutes
  2. I used two, 8x8 loaf pans. Please feel free to use 4 ramekins. While the peaches are simmering, add 2 tbs of butter to each loaf pan, or add 1 tbs of butter to each ramekin. Put them in the preheating oven, for a few minutes, and the butter will melt.
  3. Mix the almond flour, heavy whipping cream, 1 egg and the Monk Fruit Maple Syrup I use Lakanto. See link in Title comments
  4. Remove the baking pans from the oven, butter should be melted. Pour the batter into each loaf pan. This is fun baking, not science baking- don't worry about getting the exact perfect amounts into each loaf pan. Try to make them evenly spread out, but don't worry if the pans are not even. Don't mix the mixture, just gently lay on top of the butter. Drain the peaches out of the simmering pan. *** Side note- the leftover peach juice makes a great marinade for pork. Lay the peaches on top of the batter- don't mix, gently lay them on top. Sprinkle a little cinnamon and nutmeg on top. Now you are ready to bake
  5. Bake for approximately 50 minutes. While the Cobbler is baking, its a great time to make some whipping cream.
  6. Enjoy with our without whipping cream! I choose #joy so I will put some whipping cream on mine
  7. * Warning- My recipe only made two servings LOL!!!!!! Be Careful

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