August in the south is peach season. If you go to the farmer’s market you will see stall after stall after stall all overflowing with ripe peaches. Peaches to me are just about as quintessential summer as watermelon. It is virtually impossible to get a fresh ripe peach at any other point in the year and I think that that is a good thing. We have come so far from eating seasonally that I think it has taken a little bit of joy out of our food culture. With bananas, avocado and asparagus available at the store a mile from your house all year long we don’t have many foods left that hold special seasonal value in our hearts. We don’t look forward to that one week in April where asparagus would actually be in season in our area, we don’t crave that first bite of apple in the fall, but peaches, in my experience, are basically inedible anytime outside of late summer, early fall.
So, to honor the special golden fruit I decided to come up with a yummy AIP version of a summer time favorite, peach cobbler. This recipe is husband approved and tastes absolutely delicious, plus it is automatically portion controlled to help keep us from over indulging in treats.
What is your favorite quintessential summer food?
Mini Peach Cobblers (AIP/Paleo):
4 small peaches peeled and thinly sliced
½ cup of honey
½ cup of water
1/3 cup of cold coconut oil
¼ cup coconut flour
2 TBS tapioca flour
¼ cup coconut sugar
¼ tsp cinnamon
dash of sea salt
1/8 cup of cold water
Preheat oven to 350 degrees. In a small sauce pan combine your peaches, honey and water and bring to a simmer over medium heat. Simmer for about five minutes. In the meantime combine your cold coconut oil, coconut flour, tapioca flour, coconut sugar, cinnamon, sea salt and water in a small mixing bowl and stir until a well mixed crumbly dough forms. Split your peaches and their juice among four ramekins and sprinkle the dough on top. Bake for 10-15 minutes or until the juice is bubbling and the topping is starting to brown. Serve and enjoy!