Peach Cobbler Pie

All of my recipes are grain free, refined sugar free and many are dairy free. We had ample peaches on our tree this year. We mostly ate them fresh off the tree. I had wanted to make peach ice cream but never got around to it. I guess that is something I will have to put on my list for next year.

I am so blessed to have the family I do. I love spending time with my family as now that my kids are older they don’t always want to or have time to spend with mom and dad. It was nice as we played a little pool as a family and went to the movies. Plus the movie was awesome and that is always a plus. The mall we went to where the movie theater is was all decorated for Christmas. I am hoping to do some Christmas decorating this week. I may even start by doing a little tomorrow. I would love to hear some of your holiday traditions?

This recipe combines peach pie with a cobbler topping.  I start out by juicing a couple of peaches to make the peach nectar with. This pie is a deep dish and 9 inches. Can use Pie Crust, Almond Flour Crust, Graham Cracker Like Crust, or Tigernut Flour Pie Crust

Nutritional Facts are listed below and based on 8 servings.

 

Peach Nectar

 

1/2 cup fresh peach nectar

Using a juicer juice peaches until you have 1/2 a cup of peach nectar.

 

Peach Filling

8 cups chopped peaches

1/4 cup water

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cardamom

1/2 teaspoon lime zest

2 teaspoons lime juice

3 tablespoons tapioca

1/3 cup monk fruit sweetener

 

Juice peach nectar and set aside. Combine the remaining ingredients and stir until combined. Stir in the peach nectar and let sit 10 minutes. After 10 minutes pour into a pie crust. Top with cobbler topping and bake. Can use Pie Crust, Almond Flour Crust, Graham Cracker Like Crust, or Tigernut Flour Pie Crust

Cobbler 

 

3/4 cup tigernut flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon monk fruit sugar

4 tablespoon coconut oil

1 egg

1/2 half cup almond milk

Preheat oven 350. Oil a deep dish 9-inch pie pan. Combine tigernut flour, baking powder, baking soda, salt, and monk fruit sugar. Using a pastry knife cut in the coconut oil into the flour mixture. Next combine egg and almond milk. Lastly, blend the egg mixture with the flour mixture. Pour over the top of the peaches in the pie crust. Place pie in the oven and bake 30 – 40 minutes. Remove and allow to cool. Cut and serve.

 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 224
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 7 g 35 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 259 mg 11 %
Potassium 135 mg 4 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 9 g 35 %
Sugars 3 g
Protein 4 g 8 %
Vitamin A 13 %
Vitamin C 7 %
Calcium 5 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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