Peach cobbler just like mom made

How we love fruit desserts! Apple crisp, coconut cake, blueberry crumble- all so amazing especially with a scoop of vanilla ice cream on top.

This recipe is the real sweet deal. I loved my mom’s peach cobbler as a kid and still crave it today. Sharing a piece of cobbler with mom right out of the oven is one of my fondest memories I have in her kitchen.

This version of peach cobbler took me a minute to figure out some tricky parts, but it was so worth the testing phase. My kids weren’t sure what to make of this out of the oven, but before their first piece was eaten up, they already put dibs on the rest of the pan!

We loved the sweet peaches mixing with the vanilla cake and the walnuts in the crumble. And don’t forget to top it all off with creamy vanilla ice cream. You could easily make this recipe substituting a mix of berries, mango, even apples and pears, for the peaches. Try some variations and comment below on your favorite cobbler.

Peaches- bottom layer:
32 oz frozen peaches (about 6 cups)
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1 Tbsp lemon juice

2 eggs
2 scoops collagen powder
2 scoops vanilla protein powder
1/4 cup olive oil
1 cup unsweetened almond milk
1/4 cup coconut sugar
1/2 cup almond flour
1/2 cup gluten free flour
1/2 tsp each: salt, ginger, vanilla extract, cream of tarter, baking soda
1 1/2 tsp baking powder

Crumble topping:
1/2 cup almond flour
24 pitted dates
2 Tbsp coconut oil
1/2 cup walnut halves
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350°

In a 13″x9″ glass baking pan combine peaches, spices and lemon juice for the bottom layer and set aside.

In your mixing bowl, combine all cake ingredients with your mixer.
Note: If you do not have collagen or protein powder, substitute with coconut flour, flax, or arrowroot powder.
Note: use your sweetener of choice. Maple syrup, honey, and many others can be used in place of coconut sugar.
Pour your cake batter over your prepared peaches.

For topping, combine all ingredients in your food processor or blender.
Note: squeeze the dates before adding to your mixture to make sure they are free from pits and stems.
Pulse until the dates are chopped well. Use your hand to sprinkle on top of your cake.

Bake for 60 minutes.
Spoon into dishes hot from the oven and top with vanilla ice cream.


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Nutrition Info per serving:
1 pan= 12 servings
319 Calories
17.8 g fat
32.7 g carbohydrates
8.6 g protein
3.5 g fiber
17.5 g sugar
29.2 g net carbs

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