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Peach cobbler:
For the filling:
4 large peaches
2 teaspoons maple or coconut sugar
2 teaspoons tapioca starch
1/2 teaspoon cinnamon
Zest of 1/2 lemon
Pinch of salt
For the topping:
1 cup almond flour
1 scoop ShopFlavCity vanilla protein
1 tablespoon maple or coconut sugar
1/4 cup tapioca starch
3/4 teaspoon cinnamon
1 teaspoon baking powder
3 tablespoons melted ghee or virgin coconut oil
1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
Preheat oven to 375F.
Peel the peaches by cutting a slit in the bottom, boiling in water for one minute, and transfer to an ice bath for 2 minutes. The skin will peel right off.
Remove the pit, slice peaches into wedges and place in a large box. Toss the peaches will maple sugar, tapioca starch, cinnamon, lemon zest, and salt. Grease a 8x6 baking dish and add the filling. Set aside.
Make the filling by adding all the ingredients to a large bowl and mixing well with your fingers. If the batter is too dry, and another tablespoon of almond milk.
Add the topping all over the peach filling, transfer to a baking dish, and bake for 30-35 minutes, or until the topping in golden brown.
Let the cobble rest for 20-30 minutes and enjoy!