Skillet Peach Cobbler

By JenHall

haven't tried this yet - from balancedbites.com

Ingredients

• filling ingredients:
• 1/4 cup coconut milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon maple syrup (optional, depending on how sweet/ripe your fruit is
• 2 teaspoons arrowroot or tapioca starch
• 1/4 teaspoon cinnamon
• 6 peaches, peeled and sliced
• (I used 3 10-ounce bags of frozen peaches), or 6 cups of fruit of choice
• topping ingredients:
• 1 cup finely shredded coconut (I used Tropical Traditions brand) – if yours is coarse, simply pulse it in a food processor until it’s finely shredded
• 1/4 cup arrowroot or tapioca starch
• 1/2 teaspoon cinnamon
• pinch of sea salt
• 1/2 cup ghee, brown butter, or butter (I used brown butter from Tin Star Foods) for AIP use coconut oil
• 2 tablespoons sweetener of choice (maple syrup, granulated organic coconut, cane, or maple sugar)
• make it 21DSD-friendly:
• use green apples (Granny Smith) as the fruit and omit the sweetener in both the filling and the topping

Preparation

Step 1

Preheat the oven to 350°F.

Note: If you’re using frozen peaches or other fruit, defrost it before getting started. It can be very cold, but you don’t want it to be frozen.

In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well.

In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, and salt together until well combined. Mix in the ghee/butter and sweetener until the dry ingredients are incorporated into the wet.

Place the fruit filling into a 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″ will work). Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling.

Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.

I also made a cherry variation following the exact same recipe, except I used more fruit this time, a total of 40 ounces (4 bags of frozen organic cherries from Whole Foods).