I had a bag of peaches going toward overripe that I needed to use stat! So I went looking for a paleo, lower sugar, some such variety of recipes. I came across this "Guilt Free Paleo Peach Cobbler" from Fearless Dining and adapted it only slightly for what I had on hand.
I suspect this is because of my own substitutions (coconut sugar for honey, tapioca flour for arrowroot powder) but the cobbler top was almost like bran muffins in texture and not necessarily in a bad way. We topped it with a keto vanilla "ice cream" that to me has the texture of cold compressed sand more than it tastes like ice cream. HA. The second time we ate some my husband asked for more cinnamon, so you can add more than what is in the recipe. I already had doubled the amount in the fruit.
Grain-Free Peach Cobbler
(adapted from Fearless Dining)
8 fresh peaches, sliced
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 tablespoon arrowroot starch
For the Crust:
2 1/2 cups almond flour
3/4 cup arrowroot starch
1/4 cup cold butter or ghee
3 tablespoons honey
2 large eggs
1/4 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 350F degrees.
Add the biscuit ingredients into a food processor and mix well until the dough forms.
Slice the peaches and add to a bowl.
Add the coconut sugar, arrowroot, and coconut oil. Mix well.
Use a slotted spoon to move the peaches mixture (but not all of its moisture) into an 8x8 baking pan.
Spread the biscuit mixture on top and bake for 30 minutes or until biscuit mixture seems cooked through.
Serve hot or cold with ice cream or whipped cream.