Fresh juicy peaches, and sweet seasonal berries topped with cake-like "golden milk" biscuits. This easy to make gluten-free peach berry cobbler can be made with fresh or frozen fruit and is delicious all year long!
Prepare Fruit: Core and slice peaches. I leave the skin on but you are welcome to peel as well. Wash blueberries and raspberries, toss together with peaches.
Toss fruit with coconut palm sugar and arrowroot, set aside.
Prepare biscuits. In a food processor combine all dry ingredients (almond flour through turmeric) pulse to combine. Add cold butter diced into small cubes. Pulse to combine or until butter resembles small pebbles,
In a small bowl whisk together milk, eggs, and almond extract. Add to dough and pulse to combine.
Add fruit to a large baking dish (either 9" oval or an 8x8 square) Using a cookie scoop, scoop biscuit batter on top of fruit.
Bake at 350° for 20 minutes or until biscuits are browned and fruit is bubbling.
Serve with vanilla ice cream.
NOTES:You can make this recipe without a food processor, simply cut the butter into the dough using two butter knives.
Cut butter into 1 tbsp sized slices.
Working in an opposite slicing fashion literally cut the butter into the flour until you have tiny bits of butter.
FRUIT VARIATIONS:Use any fruit you like, stone fruit like plums, peaches, nectarines, and apricots work very well as do all berries.