Made in individual ramekins, this oh-so-easy peach cobbler has style. It is perfect for entertaining! As an added bonus, this treat is gluten-free and has no refined sugar. Peachy keen, no?
The ingredients in the cobbler recipe are all pretty basic, with the exception of the coconut palm sugar….
What is Coconut Palm Sugar?
If you have not yet heard about coconut palm sugar, you surely will soon, especially if you are a clean eating enthusiast.
Although I typically like to use “whole” date sugar or “whole” dates processed with a bit of liquid in my Vibe Blender as a nutritious alternative to cane sugar, I have recently started to use coconut palm sugar because it seems easier to find than the date sugar lately.
Unlike cane sugar, coconut palm sugar is NOT an empty calorie. In fact, it’s nutritional profile includes amino acids, potassium, magnesium, zinc, iron and B vitamins! I am not saying it is a superfood exactly, but it is absolutely a way better choice than cane sugar.
Best of all, coconut palm sugar has a pleasant caramel-like flavor, it works well for baking and dissolves in both hot and cold liquids. And it is ideal for peach cobbler.
You can purchase coconut palm sugar at many natural foods stores, Whole Foods Market or online at a discount from one of my favorite online discount retailers, Vitacost.com My favorite brand of coconut palm sugar these days is Navitas Naturals.
Easy Peach Cobbler Calls for Individual Ramekins
Although most cobbler recipes are made in large pie dishes, I think using individual ramekins, or custard cups, is by far the easiest way to make cobbler.
If you do not already own a set of ramekins you should probably add them to your dish collection as they are great to have around for soufflé’s, puddings and other desserts as well as individual casseroles, egg dishes and so much more. Plus, I just think the ramekins make clean eating a bit more fun and add a classy touch.
I personally have the classic clean, white porcelain ramekins, but Le Creuset makes even more beautiful and higher quality stackable ramekins made of high-fired stoneware. Either option would be a good choice for a well-stocked kitchen.
One Last Tip…
I always buy organic peaches but I never peel them. Not only does peeling peaches peel off the fiber, it takes up more time! An the easiest way to make peach cobbler is just to leave the skins on. Don’t worry, it will taste just fine. Better than fine (wink)
On with the recipe…Print
- 5 organic peaches (note: be sure to use organic as peaches are consistently on the EWG’s “Dirty Dozen List”), chopped –no need to peel!
- 1/4 cup coconut palm sugar, divided
- 1/2 teaspoon cinnamon
- 3/4 cup chopped raw pecans
- 1/2 cup gluten-free oats
- 1/4 cup ground flaxseeds
- 1/4 brown rice flour
- 1/4 cup + 1 tablespoon organic extra virgin coconut oil, softened at room temperature
- Preheat the oven to 350 degrees. Lightly oil the bottom and sides of six 8-ounce ramekins.
- in a medium-sized bowl, mix together the chopped peaches, 1/2 of the coconut palm sugar, cinnamon and pecans. Divide peach and pecan mixture among the six ramekins.
- In the same bowl used in step 2, mix together the oats, flaxseeds, flour, coconut oil and remaining coconut palm sugar. Use your fingers to crumble the mixture together.
- Divide crumbly mixture over the peaches. Place ramekins in the oven and bake for about 18 to 20 minutes, or until peaches are soft and crumble mixture is lightly browned. Let cobblers cool and settle on a wire wrack for at least 15 minutes before serving.