PEACH COBBLER

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Peach Cobbler with Quinoa Flakes & Maple Syrup

The peach season is almost over, at least here in Ontario Canada, so I thought Peach Cobbler is in order! Also, my daughter asked me to make it πŸ™‚ And I am glad I did, because it turned out absolutely delicious!

Deserts such as cobblers and crisps are the easiest to make and I have a few recipes on my blog. For example SPRING APPLE CRISP that you may like as well. Apples are just coming in season now and I will be making something new again. So stay tuned!

Cobbler or crisp is also very easy to make gluten free, although you don’t have to. You can use whole grain spelt if you wish. In any case, I am a big fan of bran I discovered on Amazon Anita’s Organic Mill that offers a wide range of healthy flour section. Of course, I will be always fan of Bob’s Red Mill, so the choice is yours.

By the way, how you made cobbler before? If yes, I would love to hear about your experience. Do you bake it in a pan or skillet? This was my first time baking in this Cast Iron Skillet. I just wanted to try something different and it worked out very well. Since I have two sizes, the 6″ and 10″, I decided to make two Peach Cobblers. The smaller one for me and bigger one for my daughter and my grandsons.

Anyway, thank you so much for visiting and I really hope you like this recipe. And if you have any questions or suggestions, please let me know. I wish you a wonderful week!

PEACH COBBLER

Peach Cobbler with Quinoa Flakes & Maple Syrup
Vegan – Gluten Free – Refined Sugar Free
Prep Time30 mins
Active Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: gluten free dessret, peach cobbler, refined sugar free dessert, vegan cobbler, vegan dessert
Yield: 6
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • 10"diam Iron Cast Skillet or baking pan in similar size

Materials

  • FILLING
  • 6 to 8 peaches depending on size pitted and sliced. You may peal them if you prefer
  • ΒΌ maple syrup
  • 1 tsp vanilla extract
  • Juice from Β½ lemon
  • 1 tbsp arrow root
  • Pinch of pinch Himalayan pink salt
  • TOP LAYER
  • 1 Β½ cup gluten free flour I use Anita’s Organic Mill Flour
  • ΒΎ cup quinoa flakes
  • Β½ cup Maple syrup
  • 1 cup vegan butter or virgin coconut oil melted above the steam in double boiler
  • 1 tsp pure vanilla extract
  • Pinch of Himalayan pink salt

Instructions

  • In a bowl, mix all the ingredients for the top layer and place into a refrigerator.
  • Preheat the oven to 350F (180C).
  • Grease your pan with little bit of butter.
  • Toss peaches in a bowl with all filling ingredients until they are fully covered.
  • Arrange them into circles or based on your preference.
  • Apply the top layer with your hands by creating crumble with your fingers.
  • Bake for 40 to 50 minutes, until golden brown.
  • Let in cool and serve with ice cream or coconut whipped cream.


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