📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. This is super important—nobody wants a stuck cobbler!
2. In a large bowl, combine the almond flour, coconut flour, sweetener (I like to use maple syrup, but honey or coconut sugar work too!), baking powder, and salt. Whisk these until fully combined—it should look like a homogenous mixture, or as much as a flour mix can look homogenous!
3. In a separate bowl, whisk together the eggs and melted coconut oil. Make sure your coconut oil isn't too hot so you don't cook the eggs prematurely (oops, learned that one the hard way).
4. Add the wet ingredients to the dry ingredients, and gently mix until just combined. Don't overmix it, or your cobbler will be tough. We want a nice, tender crumble topping!
5. Peel, slice, and then toss your peaches with a little extra sweetener and cinnamon. That little extra sweetness will counter the subtle tang of the almond-coconut crumble—trust me on this one!
6. Pour the peach mixture into the prepared baking dish. Spread them evenly for even baking and a pretty visual presentation.
7. Spoon the crumble topping over the peaches, making sure to distribute it evenly. A nice, even topping guarantees a consistent and flavourful experience across every bite.
8. Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbly and tender. A toothpick inserted into the center should come out clean-ish (we're not aiming for a scientific experiment here!).
9. Let the cobbler cool slightly before serving. The heat will create a perfect balance between the warm, soft peaches and the crunchy topping—it is absolutely delightful!
10. Serve warm, optionally with a dollop of unsweetened coconut whipped cream or a scoop of paleo-friendly ice cream (oh yes, please!).