Allergy-Friendly / AIP Peach Cobbler

Aug 01, 2022

Peach cobblers and crumbles, beloved American desserts, have a rich history that spans centuries. Its roots can be traced back to early European settlers who brought fruit-filled pies to the New World. However, it was in the American South where peach cobbler truly blossomed.In the 19th century, as peaches became widely available, cobbler and crumble recipes emerged in various forms. Originally, cobbler referred to a simple, rustic dish, often with biscuit-like toppings. Over time, it evolved to incorporate spiced peaches and a variety of crust styles.Peach cobbler gained popularity during the Great Depression when economical, comforting dishes were cherished. Today, it remains a cherished dessert, enjoyed with a scoop of ice cream or a dollop of whipped cream, connecting generations to the sweet flavors of history.

Enter food allergies, autoimmunes and the breakthroughs we are learning in the concept of "Food as Medicine".  Alas, how can we cherish this southern treat when we are passing on its key ingredients of flours, sugars, eggs, nuts and more?

We have a fun (and super delicious!) solution and we invite you to try it.  You can try this with peaches or apples.  Either is delicious and such a classic American dish. Here goes!


For the peach “filling”:
9 medium peaches, peeled
1/3 cup coconut sugar (or granulated sugar of your choice)
2-3 T. tapioca flour
juice of one lemon

For the crumble:
1 eat G.A.N.G.S.T.E.R. Sugar Cookie or Oatmeal Schmoatmeal Cookie mix
1/3 c. melted coconut oil
3 T. water
7 T. maple syrup

1. Preheat oven to 375 degrees F.

2. Blanch the peaches.  Bring a large pot of water to a boil, and while you’re waiting, prepare a large bowl with ice water.  Place all peaches in boiling water for 30 seconds, remove promptly, and transfer directly to the ice bath.  Give the peaches a minute, pull them out of the ice bath, and then the peelings should come right off with very little effort.  Place peeled peaches on a cutting board, and slice.

3. In an 8x8 glass dish, scatter the sliced peaches.  Sprinkle with the coconut sugar and toss gently.  Repeat with the tapioca flour and lemon juice, and set aside. If mixture looks like it has an excessive amount of liquid, you may drain a bit of it.

4. In a medium bowl, mix together cookie mix, coconut oil, water and maple syrup until smooth and well combined.  Drop spoonfuls of the mixture on top of the peach mixture until desired coverage is reached.

5. Bake uncovered for 35 minutes or until the topping is lightly browned and the peach mixture is bubbling.






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