Description
A delicious sugar-free peach cobbler that captures the essence of summer with a crumbly almond flour topping and juicy peaches.
Ingredients
- 6 cups peaches — peeled, pitted and sliced (about 6–8 medium peaches)
- 3/4 cup Splenda or Stevia granulated sweetener
- 1 1/2 tbsp tapioca pearls
- 1/4 tsp ground cinnamon
- 1 cup almond flour
- 1/4 cup butter — melted (or coconut oil for dairy‑free)
- 1/2 cup Sugar‑Twin brown sweetener
Instructions
- Preheat your oven to 375°F (190°C).
- Place the peeled, pitted, and sliced peaches into a large mixing bowl.
- Add 3/4 cup Splenda (or Stevia), 1/4 teaspoon ground cinnamon, and 1 1/2 tablespoons tapioca pearls to the peaches. Toss gently until the peach slices are evenly coated.
- Pour the peach mixture into a casserole dish or divide it between ramekins. Spread the fruit evenly.
- In a separate bowl, combine 1 cup almond flour and 1/2 cup Sugar‑Twin brown sweetener. Stir in 1/4 cup melted butter until the topping holds together in coarse clumps.
- Spoon or sprinkle the topping evenly over the peaches, covering most of the fruit but leaving a few gaps for steam to escape.
- Bake at 375°F for about 30–35 minutes, or until the filling is bubbling and the topping is golden brown.
- Remove from the oven and let rest 10–15 minutes before serving so the juices thicken slightly.
Notes
You can substitute monk fruit or erythritol blends for Splenda/Stevia but adjust sweetness to taste. If you’re nut‑allergic, try a gluten‑free oat topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American