Peach Cobbler

INGREDIENTS 

For the filling:

4 cups sliced fresh or frozen peaches

1/4 cup coconut sugar or brown sugar 

1 Tbsp lemon juice

1 Tbsp Thrive Fields Cassava Flour (0.5 oz, 1/32 of a 16 oz pack)

For the topping:

1 cup Thrive Field Cassava Flour (4 oz, 1/4 of a 16 oz pack)

2 Tbsp coconut sugar 

1 tsp baking powder

1/4 tsp salt

1/4 cup cold coconut oil or butter

1/3 cup non-dairy milk or regular milk

DIRECTION

1. Preheat oven to 375 °F (190 °C).

2. Toss sliced peaches with coconut sugar, lemon juice, and cassava flour. Spread into a greased 8-inch baking dish.

3. In a bowl, combine cassava flour, sugar, baking powder, and salt.

4. Cut in cold coconut oil until the mixture resembles crumbs. Stir in milk until just combined.

5. Drop spoonfuls of the biscuit batter over the peach filling, leaving some gaps for steam.

6. Bake 30–35 minutes until the topping is golden and the filling is bubbly.

7. Let cool slightly before serving. Best enjoyed warm with dairy-free ice cream!