Yield: one 8×8 cobbler / serves: 8-10
Ingredients:
1 1/4 pounds peaches (4-5 peaches) cut into 1/4 inch slices
1/2 pound cherries, pitted and halved
2 tablespoons lemon juice
4 tablespoons maple syrup, divided
3/4 cup + 1 tablespoon arrowroot powder
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder
2 large eggs, beaten
1/4 cup brown butter* (melted or at room temperature and soft)
1/2 teaspoon flaked sea salt
Directions:
- Preheat the oven to 350 and grease an 8×8 baking dish.
- In a large bowl, combine the peaches, cherries, lemon juice, 1 tablespoon of the maple syrup, and the 1 tablespoon arrowroot.
- Mix to combine.
- Pour into the prepared pan.
- In a medium bowl, combine the remaining arrowroot, almond flour, baking soda, and finely ground sea salt.
- Whisk to combine.
- Add in the vanilla extract, eggs, brown butter and remaining 3 tablespoons maple syrup.
- Mix to combine.
- Spread the topping over the peach mixture. It will be somewhat like the consistency of cookie dough, so you’ll have to do a combination of pressing and spreading it over the fruit.
- Sprinkle with the flaked sea salt and bake for 18-24 minutes, or until golden brown.
- Allow to cool for at least 30 minutes before serving.