Paleo Peach Cobbler

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My friend, Lia, invited me to a dinner party she was having Saturday.  Yay!  I love dinner parties.  I always appreciate when someone takes the time out of their busy life to host a soiree.  It’s so indulgent and lovely and l feel like I am in a movie every time.

It was a perfect Colorado sunshine day and Lia served dinner on the deck, under a tree.   Dinner was simple and lovely – grilled chicken, salad, veggies  (and there may have been a creamy potato casserole which I sampled and enjoyed.)

When the sun went down, Lia lit some candles and served a delicious peach cobbler, made with local Colorado peaches which are perfectly ripe this time of year.

This recipe was inspired by that evening’s dessert.  I kept all that is good about cobbler – the fresh peaches, crunchy topping and easy preparation  — and took out the extra sugar so it is a little less sweet than traditional cobbler, which I like.

Matt and I enjoyed my cobbler topped with coconut milk, sitting on our own front porch.  We live in the city, so we heard ambulances and club music instead of the peaceful quiet of Lia’s suburban neighborhood but the cobbler was still sweet summer in a bowl.

Paleo Peach Cobbler

Peaches, 6-8

Water, 2 cups

Vanilla, 1 teaspoon

Cashews, 1/4 cup

Macadamia nuts, 1/4 cup

Shredded coconut, 1/4 cup (plus extra for garnish)

Cinnamon, 1 teaspoon

  1. Cut peaches into bite sized chunks or smaller.
  2. Put peaches and water in pot.
  3. Bring pot to a rolling boil, then reduce to simmer for 45 minutes to one hour, until water is mostly evaporated and fruit has started to fall apart.
  4. While peaches are simmering, make cobbler topping.  Use food processor to grind cashews and macadamia nuts. Stir in shredded coconut and cinnamon.  Voila — topping done!  Set aside.
  5. When peaches are done, remove from heat and stir vanilla.
  6. Chill if desired.  It’s delicious hot or cold.
  7. To serve, spoon peaches into serving dishes.  Top each serving with approximately 2 tablespoon of topping.  Garnish with sprinkles of coconut and cinnamon, if desired.

Serve as is or top with coconut milk for creaminess