peach strawberry cobbler (grain free, scd diet)
this is a slight twist on the classic peach cobbler, with the inclusion of some strawberry jam to sweeten things up, and a grain free crumble topping.
Servings: 6 people
Ingredients
Crumble topping
- 1 cup blanched almonds
- 1 cup walnuts
- 1 cup unsweetened, shredded coconut
- 1 tsp pure vanilla extract
- 3 tbsp honey
- 2 tbsp butter
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Filling
- 4 cups peach slices, peeled fresh or frozen
- 1 cup strawberries, chopped in half if large fresh or frozen
- 1/2 cup strawberry jam
- 2 tbsp honey
- squeeze fresh lemon juice
Instructions
Crumble topping
- Using a food processor, start by placing your almonds and walnuts in the processor and pulsing them a few times, until they've broken down into small pieces.
- Now, remove the blade from the food processor carefully, and add in the coconut, followed by the remaining ingredients and mix well. Set aside while you prepare the filling.
Filling
- Place the peaches and strawberries, as well as strawberry jam, directly in your baking dish. I used a 9-inch pie dish (approx).
- Drizzle the honey across the peaches and strawberries mixture, squeeze the lemon and mix the filling around in the pie dish.
- Now, you're ready to place your crumble topping across the filling. Simply scoop out the crumble topping from the food processor, piling it on top of your peach and strawberry filling until it's well-covered.
- Bake in a preheated oven at 350 for 30 minutes. Remove from oven, and allow to cool a bit. Serve warm, atop a bowl of SCD yogurt (so delicious). Please be aware there will be more liquid in the cobbler when it's fresh out of the oven. This peach strawberry cobbler freezes extremely well, you can actually freeze the whole pie and remove it ready-made when you're in need, or you can even store it in the freezer for the sake of longevity, and simply cut out a piece of peach cobbler when you're craving it-- warm it up in the microwave or for 10 minutes in the oven!