Along with all of the other yummy foods being harvested, freestone peaches should be at your farm stands right now. Grab them to can or to make this easy cobbler. A perfect ending to a week or just because in the middle of the week.
We kept the skins on these peaches. Feel free to skin them if you like that better. To do so, make an X on the bottom of a peach and drop into boiling water. Let sit for about 60 seconds. This should be enough time for the skins to begin to peal off, if using free-stone peaches. Remove and drop into an ice water bath, peel, and slice. For more information on how to peel and can peaches, check out my you tube video on How To Can Peaches In Their Own Juice.
Ingredients:
Filling:
- 10 large peaches, with skin on, enough to fill a 9×13″ pan
- 2 heaping tsp of cinnamon
- 1 tsp nutmeg
- 2 tbsp honey, or liquid sweetener of choice
- 2 tbsp instant tapioca (we use organic)
- *if you like a little ginger flavor, add in 1 tsp ground ginger and 1 tbsp crystallized chopped ginger (or 1 or the other)
Topping:
- 3 cups whole oats
- 1 cup oat flour (can make this by grind whole oats in a blender, like a Vitamix
- 4 tbsp nut butter or coconut oil
- 2 tsp cinnamon
- 3 tbsp honey, or liquid sweetener of choice
Instructions:
- Preheat oven to 375 degrees
- Cut peaches into slices, and place into a 9×13″ pan
- Add remaining filling ingredients and mix well
- In a separate bowl, mix topping ingredients. Place on top of filling, and press down
- Cover with foil and bake for 50 minutes, until bubbling. Remove foil and bake until top browns, about 10-15 more minutes.
- Serve with homemade coconut whipped cream for a vegan dessert, or top with yogurt or ice cream.
Nutritional Benefits:
- Plant-based: cholesterol free
- Gluten & dairy free-reduces inflammation
- Good source of fiber: helps to lower cholesterol, regulate blood sugar, improve digestive health, increase satiety
- Oats: lowers cholesterol, high in fiber, helps to regulate blood sugar, improve digestive health
- Peaches: High in potassium, fiber, good source of Vitamins A & C
- Low in calories and No refined sugar
- Good source of plant-based protein-good for repairing damaged tissues
- 10 large peaches, with skin on, enough to fill a 9x13" pan
- 2 heaping tsp of cinnamon
- 1 tsp nutmeg
- 2 tbsp honey, or liquid sweetener of choice
- 2 tbsp instant tapioca (we use organic)
- *if you like a little ginger flavor, add in 1 tsp ground ginger and 1 tbsp crystallized chopped ginger (or 1 or the other)
- 3 cups whole oats
- 1 cup oat flour (can make this by grind whole oats in a blender, like a
- Vitamix
- 4 tbsp coconut oil
- 2 tsp cinnamon
- 3 tbsp honey, or liquid sweetener of choice
- Preheat oven to 375 degrees
- Cut peaches into slices, and place into a 9x13" pan
- Add remaining filling ingredients and mix well
- In a separate bowl, mix topping ingredients. Place on top of filling, and press down
- Cover with foil and bake for 50 minutes, until bubbling. Remove foil and bake until top browns, about 10-15 more minutes.
- Serve with homemade
- coconut whipped cream
- for a vegan dessert, or top with yogurt or ice cream.
