SCD/AIP Peach Cobbler

May 30, 2018

Peach Cobbler, Chicken & Dumplings, Biscuits & Gravy, all of those seem to go hand-in-hand to me and are a huge part of what made up my childhood. When I first decided to jump on the health train, I thought all of this was in the past...nope! All of these things are still extremely relevant, and honestly..even BETTER! Why? Because you can eat as much as you want and never ever EVER have to stop. My philosophy....at least. 

 

 

Another thing I made sure to implement in to this recipe was my minimal nut rule. For me, nuts are definitely still on the table, but I try to keep them a minimal part of my diet. Too much almond flour and I'm feeling super bloated, a little crampy, and very much in a Netflix mood. This recipe, in-particular, has NO nuts (unless you count coconuts), so it's a total GO for my (and I hope your) tummy. Okay, let's get started! 

 

 

Ingredients:

 

Crumble:

-1/3 Cup Palm Shortening (melted)

-1 Cup Coconut Flour

-2 tsp Baking Soda (aluminum free like this brand)

-4 TBSP Honey

-1 1/2 tsp Cinnamon

-1 tsp Nutmeg

-1 Pinch Himalayan Pink Salt

 

Gelatin Eggs (for crumble):

-6 TBSP Hot Water

-2 TBSP Tepid Water

-4 TBSP Lemon Juice

-6 TBSP Gelatin (high quality like this brand)

 

Filling:

-9 Peaches

-1/4 Cup Honey

-1 1/2 tsp Cinnamon

-1 tsp Nutmeg

 

Directions:

Step #1: Preheat your oven to 350 f (preferably convection bake) and cover a 8x8 cake pan in parchment paper. 

 

Step #2: Begin by peeling and slicing all peaches into desired size. Place in large mixing bowl and combine with the rest of the filling ingredients. Pour into cake pan.

 

Step #3: Combine all ingredients for crumble EXCEPT for gelatin egg. 

 

Step #4: Set aside electric mixer ready to blend IMMEDIATELY once gelatin egg ingredients are combined. Begin by add in all liquids, and then quickly add in gelatin and mix until no clumps remain. Add to crumble mixture and mix with electric mixer until soft dough forms. 

 

Step #5: Begin crumbling dough on top of filling already in cake pan. Place in oven for aprox. 25-30 minutes, or until filling is boiling and crumble is a golden brown.

 

Step #6: Remove from oven, let cool, and enjoy! P.S. this would be SUPER yummy with a Banana NiceCream or SCD/AIP vanilla IceCream. Recipes coming soon!

 

 

 

 

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*Disclaimer: This post contains Amazon affiliate links in which I will receive a small percentage if you purchase from them at no additional cost to you. However, these are all products that I know and love, and I will never recommend something that I would or do not use myself. Thank you for helping me continue to build my blog!*

 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

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