This gluten-free peach cobbler is also made without dairy, nuts, grains or refined sugar so it is appropriate for people following a paleo autoimmune protocol (AIP).
- 8–10 fresh peaches, peeled, pitted and sliced into thin wedges
- 1/4 cup honey (for vegan, use maple syrup or other sweetener)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoons cassava flour
- 1 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cold lard (for vegan use palm shortening)
- 1/3 cup water
- 2 tablespoons honey
- 1 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 425 degrees.
- In large bowl, combine peaches, honey, cinnamon, lemon juice, and 2 teaspoons cassava flour. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- In a medium bowl, whisk together 1 cup cassava flour, baking soda, and salt.
- Using a pastry blender or two forks, cut in the cold lard so that it is distributed evenly.
- Add 1/3 cup water and 2 tablespoons honey. Mix with a spoon until dough comes together.
- OPTIONAL: Combine coconut sugar and 1/2 teaspoon cinnamon and set aside.
- Remove peaches from oven after 10 minutes and drop spoonfuls of topping evenly over them. If using, sprinkle entire cobbler with coconut sugar and cinnamon,
- Bake 15-20 minutes or until biscuit topping is golden brown.
- Category: Dessert
- Cuisine: American