There is palpable change in the air. Summer is winding down, fall is sneaking its way in, but I am still holding tight to summer peaches. I don’t want to let go!
In the quest for the perfect summer peach recipe I have had a few colossal failures. A rustic peach tart sounded lovely, but I got a little cocky with spelt flour and let’s just say it didn’t pay off. Peach dutch baby pancake? Oh yes, I could use my beloved cast iron pan! Results: good enough to eat but not good enough to post.
Then I stumbled upon a recipe for peach crisp on one of my all time favorite blogs: Cookie and Kate. Oh my.. oh my, how ridiculously perfect! I upgraded the ingredients to accommodate my healthy style and away I went. Perfect ripe farmers market peaches in hand and I thought it was high time to take some whipped coconut creme out for a run.
Luckily I had dear friends over that were primed and ready for tasting.
Taste we did, some serious demolition work of 8 individual peach cobblers and a bowl of… wait for it… wait for it… bourbon whipped coconut creme!
This is sure to be a new staple recipe in my world! It may seem like I say this a lot, but keep in mind by the time a recipe makes it here to, Recipe of the Week, there have been a good number of failures before hand. Only the best for you, Only the best!
Individual Peach Cobbler with Bourbon Whipped Coconut CreamPrint
- 4 medium peaches
- 1/4 cup of almond flour
- 1/4 cup of oats
- 1/4 cup of almonds, slivered
- 3 tablespoons of coconut palm sugar, plus more for sprinkling
- 1/4 teaspoon of sea salt
- 1 teaspoon of cinnamon
- 2 tablespoons of coconut oil, melted
Cut peaches in half. Remove the seed and a bit of the pulp to create a vessel for your filling
Combine all dry ingredients in a bowl, mix well to combine. Add coconut oil and stir well
- Spoon filling into peach halves, packing down to fill (the more the better)
- Sprinkle some extra coconut sugar on top of each peach, place in a 8×13 baking dish
Bake in 375 oven for 25 minutes, until filling is slightly brown and peaches soft
Remove from oven, allow to cool
Bourbon Whipped Coconut Cream
Place can of full fat coconut milk in fridge for at least 6 hours or as long as 24 hours
Open can and spoon thick hard cream which will be on the top of the can into a large bowl, stop as soon as you get to the liquid. Reserve liquid for smoothies, or curries, or any other treat you can think of
- Using an electric mixer beat together coconut cream, bourbon, and coconut palm sugar until you reach consistency of thick whipped cream
To serve, spoon whipped coconut cream onto each peach half
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