Fresh Peach Cobbler

I haven’t had a chance to eat this yet.  Since I’m doing a Daniel Fast, I can’t eat the sugar.  But, I made this for the volunteers on Tuesday night and it received rave reviews.  I managed to save Kaylee a serving, and she said that it was “Amazing!”

PEACH BASE:

6 fresh peaches
1¾ cup sugar
2 TBS cornstarch
2 cups boiling water
1 tsp ground cinnamon
½ tsp ground nutmeg
SHORTCAKE:

2 cups whole wheat flour
2 TBS sugar
1 TBS baking powder
1 tsp salt
6 TBS coconut oil
¾ cup whole milk

bowl
measuring cups/spoons
saucepan
whisk
pastry cutter or fork to work coconut oil into the flour
13×9 inch baking pan

Peel peaches.  (To aid in peeling, dunk peach in boiling water for 2 minutes then dunk into ice water.  The peel should easily remove.)

Slice peaches.

Preheat oven to 400° degrees F.

In a saucepan, mix the sugar and cornstarch together.  Add the boiling water.  Bring to a boil.    Boil 1 minute.  Add peaches, cinnamon, and nutmeg.  Stir well.  Pour into baking dish.

Mix flour, sugar, baking powder, and salt.  Using a pastry cutter or a fork, cut in the coconut oil until mixture resembles fine crumbs.  Stir in the milk.  Drop by spoonfuls onto the peach mixture.  I was able to get four across and three down for a total of 12 shortcake biscuits.

Bake 30 minutes or until the biscuits are nicely browned.

12 servings

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Very low in cholesterol
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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