Primal Peach Cobbler

I love weekends with my parents. Not only do their visits give me an excuse to do something new, but also it's a great excuse to make paleo treats! Yesterday I drove my dad and my partner out to Herman's Orchard in Saint Charles, MO. They have amazing juicy peaches (the size of softballs) practically falling off their trees and ready for picking. I love the idea of picking my own food- straight from the tree, to my hand, to my kitchen. Knowing where my food comes from has become more and more important to me as I've continued to research the way food is grown, raised, and produced. In addition, a greater understanding of economics and the benefit of supporting local farmers has been a motivating factor in being more cognizant of where I'm buying my food and where I'm going out to eat. Herman's still has lots of peaches, tomatoes, and peppers ready for picking. I plan to make the trip back out in the fall for apple picking if anyone is interested in coming along!

Herman's Orchard:

I've made several attempts at paleo cobbler in the past, all with frozen fruit. I have to say, fresh fruit makes a HUGE difference. Here is my creation!

Primal Peach Cobbler:

Ingredients:

• 3 large peaches, chopped
• 4 tablespoons lemon juice
• 3 tablespoons raw organic honey
• 1 tablespoon coconut sugar
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup chopped walnuts
• 4 tablespoons ghee or grassfed butter
• 3 tablespoons coconut oil
• 3-4 teaspoons organic maple syrup 

Place chopped peaches in the bottom of a baking dish. Pour lemon juice and honey on top, then sprinkle with coconut sugar. Let sit for about an hour. Chop walnuts or pulse in food processor. Mix with almond flour and coconut flour. Melt butter and coconut oil and stir into the flour/nut mixture.  Sprinkle over peaches and bake for about 15 minutes at 350 degrees. Drizzle maple syrup on the top and cook for an additional 15-20 minutes. Let it sit for about 10 minutes and it will firm up!