📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. This ensures easy release and a beautiful cobbler.
2. Make the peach filling: In a large mixing bowl, gently toss 6 cups peeled and sliced ripe peaches with 1/4 cup of maple syrup and 1 teaspoon of vanilla extract. Make sure the peaches are evenly coated. (Tip: If your peaches are too juicy, drain a bit of excess liquid before adding them to the baking dish.)
3. Make the almond flour topping: In a separate bowl, whisk together 2 cups almond flour, 1/2 cup coconut flour, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, and a pinch of salt. The mixture should be crumbly but hold together when squeezed gently. Add a tablespoon or two of more coconut oil if necessary.
4. Assemble and bake: Pour the peach mixture into the prepared baking dish. Sprinkle the almond flour topping evenly over the fruit. (I know, its SO satisfying to do this part!)
5. Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbly and tender. If the top is browning too quickly, loosely tent with foil. That little extra bit of effort totally makes it worth it!!
6. Cool slightly before serving: Let the cobbler cool for at least 15-20 minutes before slicing and serving. Serve warm, possibly with a scoop of vanilla coconut cream or paleo ice cream if you're feeling fancy! Mmm!