Pumpkin & Pomegranate

I was gifted a few pounds of peaches from a friend’s tree, and with the success of my blackberry cobbler I had to try my hand at a peach cobbler. Sadly Matt isn’t a fan of peaches…oh well, I guess this one is all mine ;-)

Peach Cobbler

Ingredients:

• 5 C. Peaches, chopped
• 2 T. Arrowroot Powder
• 1/2 C. Water
• 1 tsp. Cinnamon
• 1 tsp. Almond Extract

Topping:

• 4 Pastured or Backyard Eggs
• 1/3 C. Coconut Sugar
• 1/4 C. Virgin Coconut oil, melted
• 1 tsp. Vanilla
• 1/2 C. Coconut Flour
• 1/2 tsp. Ground Ginger
• 1/2 tsp. Cinnamon
• 1/4 tsp. Baking Powder
• 1/4 tsp. Sea Salt

Method:

1. Combine the peaches, water, and cinnamon in a heavy bottomed pot and simmer on the stove until peaches are tender and juicy. Add the arrowroot powder and stir until combined. Turn off heat.
2. Preheat oven to 400° F.
3. In a small bowl mix together the eggs, melted oil, coconut sugar, and vanilla.
4. Sift together the remaining ingredients and then combine with the egg mixture.
5. Drop dollops of batter on top of fruit and bake in the oven for 30 minutes or until the topping is golden brown.