Healthy Coconut Peach Cobbler
Ingredients
Peach Filling
• 20 oz frozen sliced peaches
• 1 ½ Tbsp granulated stevia (Truvia)
• ¼ tsp salt
• 1 Tbsp cornstarch
• ½ cup plant-based milk
• ¼ tsp almond extract
• ¼ tsp vanilla extract
Crumble Topping
• ½ cup all purpose flour
• ½ cup coconut flour
• 2 Tbsp shredded unsweetened coconut
• 2 Tbsp granulated stevia (Truvia)
• 2 Tbsp Truvia brown sugar blend
• 2 Tbsp coconut oil
• ½ tsp baking powder
• ½ tsp salt
• 6 Tbsp water
Vanilla vegan ice cream for serving (optional but not really).
Directions
1. Preheat oven to 375 degrees. Spray a 9×9 inch baking dish with cooking spray.
2. In a mixing bowl, combine frozen peaches (do not thaw), granulated stevia and salt.
3. In a separate bowl combine cornstarch, plant-based milk, almond extract and vanilla extract. Stir well until cornstarch has dissolved.
4. Pour milk and cornstarch mixture over frozen peaches and fold together. (The milk and cornstarch mixture will coat and stick to frozen peaches.
5. Transfer peaches into the prepared baking dish and cook on 375 degrees for 50 minutes. (Extended baking time due to frozen peaches.)
6. Assemble Crumble Topping. While the peaches bake, in a mixing bowl combine all purpose flour, coconut flour, shredded coconut, granulated stevia, Truvia brown sugar, coconut oil, baking powder and salt. Stir to combine. Stir in 6 Tbsp of water, adding 1 Tbsp at a time until mixture forms a crumb-like texture.
7. When peaches are done, remove from the oven and gently stir. Spoon crumble topping over peaches in one even layer.
8. Bake at 375 degrees for an additional 25 minutes or until lightly golden brown.
9. Let peach cobbler cool for 5-10 minutes before serving.
10. Serve warm with vegan vanilla ice cream. **I love the Nadamoo! brand.
