Filling:

  • 1 (29-ounce) can sliced peaches in juice or water
  • 2 teaspoons fresh lemon juice
  • ¼ cup brown sugar
  • 1 tablespoon Stevia in the Raw
  • ¼ teaspoon ground cinnamon
  • Pinch nutmeg
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon tapioca starch/flour*

Instructions:

  1. Drain peaches, pouring juice into a bowl. Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
  2. In the bowl with peach juice, add brown sugar, stevia, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
  3. Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.
  4. Preheat oven to 425 degrees F. Lightly grease an 8×8-inch baking dish.

Cobbler Crust:

  • ½ cup sweet white rice flour
  • ½ cup brown rice flour
  • ½ cup tapioca starch/flour
  • ½ cup coconut flour
  • ½ teaspoon salt
  • 1 tablespoon Stevia in the Raw
  • 1 tablespoon sugar
  • 2 teaspoons gluten-free double-acting baking powder
  • 4-6 tablespoons butter or shortening of choice, diced
  • ¾ cup canned coconut milk (lite or full fat)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sugar, for sprinkling
  • ⅛ teaspoon cinnamon, for sprinkling

Instructions:

  1. To make cobbler crust, mix together the flours, salt, stevia, sugar and baking powder.
  2. Cut butter or shortening into dry ingredients until it is thoroughly mixed.
  3. Reserve ¼ cup to sprinkle on bottom of pan. Make a well in the remainder and pour in coconut milk and vanilla. Stir until just combined.
  4. Sprinkle reserved dry mixture into prepared pan. Pour hot peach mixture over dry mixture.
  5. Drop tablespoons of dough on top of peaches, pressing down lightly so they drop between peaches. Continue filling in with spoonfuls of dough until it’s all used.
  6. Sprinkle top with 1 teaspoon sugar mixed with  ⅛ teaspoon cinnamon.
  7. Place In preheated oven and bake on middle rack 20 to 25 minutes or until golden brown.

*TIP For a thicker dessert, increase amount of tapioca starch/flour to 1 tablespoon.

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