4cupssliced fresh peachesabout 4 jumbo or 6 medium peaches
1tspcinnamon
2Tbspmaple sugar or coconut sugar
2Tbsp+ ½ cup arrowroot starchdivided
⅓cupcoconut flour
½tspbaking soda
1pinchsea salt
⅓cupadditive-freefull-fat coconut milk
¼cupmaple syrup
1tspraw apple cider vinegar
Instructions
Heat oven to 350. Grease a 9x13” glass baking dish with 1 Tbsp of the coconut oil.
In a large mixing bowl, combine the sliced peaches with the cinnamon, maple sugar, and 2 tablespoons of the arrowroot starch. Toss to coat.
Transfer the coated peaches to the greased baking dish and set aside.
In a medium mixing bowl, use a fork to stir together the remaining ½ cup of arrowroot starch, coconut flour, baking soda, and salt until well combined.
Drizzle the remaining 3 Tbsp coconut oil, coconut milk, maple syrup, and apple cider vinegar over the top of the dry ingredients. Mix well with a fork until well combined. The mixture will appear wet.
Dollop the dough in heaping 1 Tbsp spoonfuls evenly over the peaches in the baking dish.
Bake for about 30 minutes or until the topping is golden brown and the peaches are bubbling.
Allow the cobbler to cool slightly before serving. Serve warm with a dollop of whipped coconut cream, homemade coconut milk yogurt, or AIP compliant ice cream if desired!
Recipe Notes
Like extra crust? Double the crust ingredients and bake for a bit longer until the crust is cooked through.