Fresh Peach Cobbler
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!”
6 fresh peaches
1¾ cup sugar
2 TBS cornstarch
2 cups boiling water
1 tsp ground cinnamon
½ tsp ground nutmeg
2 cups whole wheat flour
2 TBS sugar
1 TBS baking powder
1 tsp salt
6 TBS coconut oil
¾ cup whole milk
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.)
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.
|Very low in cholesterol|
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?
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Would butter work as a substitute for the coconut oil? Would the ratio be the same?
Should be the same.
I love organic virgin coconut oil! It is so good for you and I love that you feature coconut oil in this recipe instead of butter or vegtable oil! I plan on trying this recipe out soon as I go to the grocery store to pick up a new jar of coconut oil ;-)