Upside-Down Peach Cobbler
Grain Free. Gluten Free. INSANELY GOOD.
I don’t like recipes, but this one I had to make into a recipe for you guys because it was the most delicious thing I have ever put in my mouth quite possibly ever. This recipe was used for 3 big peaches, 6 servings.
Cut peaches in half, removing pit and scooping a small amount extra so there is plenty of room to fill the peach. Save the extra filling!
Place face up on pan, add one dot of honey in middle. Take 1/3 cup of walnuts and blend until in small chunks. Distribute on top of all 6 halves, using the honey to bind.
Bake peaches and walnuts in oven for 30 minutes at 350 degrees.
While baking, there are two filling options I played around with:
Blend the extra peach filling, 1 tablespoon honey, and 1/4 cup full fat coconut milk together until well mixed, but still chunky.
COCONUT CREAM FILLING:
Blend 1 cinnamon stick (ground cinnamon is fine too if blender is bad), 2 tablespoons unsweetened creamed coconut (like this brand), 1/4 cup full fat coconut milk, 1 tablespoon honey, and 2 tablespoons tapioca flour. Place in freezer until peaches are ready to thicken up.
Once peaches are slightly golden at edges, take out, and pour over filling of choice! I used both.
These were equally as good the next day chilled.