Simple Summer Peach Cobbler

Servings: 8       Cal: 207     Carb: 40g    Protein: 6.1g    Fat: 4.5g

Ingredients:

Filling:

  • 7 large ripe pitted peaches (sliced into 1/3 inch pieces)
  • 1 tablespoon agave + 1 tablespoon Walden Farms pancake syrup (you can use regular maple syrup but that will change the macros)
  • 2 teaspoons vanilla extract (or almond extract)
  • ½ teaspoon ground cinnamon

 

Topping:

  • ¼ cup unsweetened nut milk (almond or coconut)
  • 1 teaspoon lemon juice
  • 2 cups oats
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 2 packets organic stevia
  • 2 flax eggs (2 tablespoons ground flax seed + 4 tablespoons water. Mix, let sit for 5 minutes)
  • 1 tablespoon agave + 1 tablespoon Walden Farms pancake syrup (you can use regular maple syrup but that will change the macros)
  • 1 tablespoon coconut oil

 

Directions:

For the filling: Preheat the oven to 350 degrees F. Add the peaches, agave, Walden’s syrup, vanilla extract and cinnamon to a large bowl. Mix thoroughly with hands to combine. Transfer the fruit mixture to an 8-by-11-inch baking dish, spreading evenly.

For the topping: Combine the nut milk and lemon juice in a small bowl, and set aside for 5 minutes. Sift the flour, baking powder, and cinnamon into a medium bowl.  Add the nut milk mixture, stevia packet, coconut oil, agave and Walden syrup. Stir until just incorporated (easiest to stir with hands).

Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 25-30 minutes. Remove the cobbler from the oven and set aside for 10 minutes before serving.

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